proteid

Again, certain vegetables, as beans, peas, and peanuts, are rich in a kind of proteid which is called _legumen_.

Physiology and Hygiene for Secondary Schools Francis M. Walters

The makers of meat extracts and other foods, either from their own ignorance of modern research or their wish to take advantage of the lack of knowledge and prejudice of the public, call proteid matter alone nourishment.

The Chemistry of Food and Nutrition A. W. Duncan

In this way it may become changed into those chemically indefinite, artificial products, called proteid compounds.

The People's Common Sense Medical Adviser in Plain English or, Medicine Simplified, 54th ed., One Million, Six Hundred and Fifty Thousand Ray Vaughn Pierce 1877

Once a day some kind of proteid food may be taken, but this should also be eaten in moderation, for if it is not, degenerative changes will take place, which will manifest in some one of the disorders common to pregnancy.

Maintaining Health Formerly Health and Efficiency R. L. Alsaker

Cheese consists largely of a kind of proteid, called

Physiology and Hygiene for Secondary Schools Francis M. Walters

For an average man four ounces of dry proteid matter daily will suffice to keep the body cells in normal condition.

General Science Bertha M. Clark

Three days each week she had all meals carried up to her, and the girls wondered how she could distribute so much proteid about her system with so little exercise.

Skookum Chuck Fables Bits of History, Through the Microscope

Now when protoplasm had been discovered as the "physical basis of life," and, when it was further conceived that this substance is a proteid related to albumens, it was inevitable that a theory should arise which found the explanation of life in accordance with simple chemical laws.

The Story of the Living Machine A Review of the Conclusions of Modern Biology in Regard to the Mechanism Which Controls the Phenomena of Living Activity

Broadbent and others, that this mineral matter is exceedingly valuable both as a nutrient, and because of its neutralising effect upon proteid wastes, and that it is because of this that flour made from the entire-wheat berry has very superior food value to that made from the berry minus the outer cuticles.

No Animal Food and Nutrition and Diet with Vegetable Recipes Rupert H. Wheldon

Apparently they obtain the needful proteid and fat from the beans; while the coarse once-milled rice furnishes them with starch, gluten, and mineral salts, etc.

No Animal Food and Nutrition and Diet with Vegetable Recipes Rupert H. Wheldon