were higher in protein, carbohydrate, ash, calcium, phos- 
phorus, iron, vitamin A and riboflavin. Coca was lower 
in calories, moisture, fat, thiamin, niacin, and vitamin 
C. Compared with an average of ten pulses (Vigna un- 
guiculata, Cicer arietinum, Cajanus Cajyan, Pisum sativum, 
Vicia Faba, Phaseolus vulgaris, Dolchos Lablab, Lens 
spp., Glycine Max and Lupinus mutabilis), coca was 
equal in fat; higher in fiber, ash, calcium, phosphorus, 
iron, vitamin A, and riboflavin; and lower in calories, 
moisture, protein, carbohydrate, thiamin, niacin, and 
vitamin C. Compared with an average of ten cereals 
(Amaranthus caudatus, Oryza sativa, Avena sativa, Chen- 
opodium pallidicaule, Chenopodium Quinoa, Hordeum 
vulgare, Secale cereale, Coix Lachryma-jobi, Zea Mays 
and Triticum aestivum), coca was higher in protein, fat, 
fiber, ash, calcium, phosphorus, iron, vitamin A, ribo- 
flavin, and vitamin C; lower in calories, moisture, carbo- 
hydrate, thiamin, and niacin. Compared with an average 
of ten vegetables (Canna edulis, Capsicum spp., Allium 
sativum, Arracacha wanthorrhiza, Ipomoea Batatas, Cy- 
clanthera pedata, Cucurbita mavima, Allium Cepa, Bras- 
sica oleracea, and Tropaeolum tuberosum) and an average 
of ten fruits (Persea americana, Ananas comosus, Musa 
sapientum, Cocos nucifera, Passiflora mollissima, Annona 
Cherimolia, Prunus persica, Fragaria spp., Annona mu- 
ricata, and Meus Carica), coca was high on all counts 
except moisture and vitamin C. 
The present coca analyses are comparable to an average 
of three earlier coca analyses from Bolivia (8) and three 
recently reported from Peru (4). Frequent reports that 
coca has no nutritional value should be re-evaluated in 
view of these findings. The comparatively high nutri- 
tional values for coca are due partly to the fact that the 
leaves are dry (less than 10% moisture) when purchased, 
whereas most other foods are higher in moisture. 
[ 115 | 
