Note 16 — Chapter V · Food and Drink.

To this classification may be added what are called albuminoids, a group of bodies resembling proteids, but having in some respects a different nutritive value. Gelatine, such as is found in soups or table gelatine is a familiar example of the albuminoids. They are not found to any important extent in our raw foods, and do not therefore usually appear in the analyses of the composition of foods. The albuminoids closely resemble the proteids, but cannot be used like them to build up protoplasm.