CAVENDISH BANANA. 



269 



than 75° F. the banana is the bread of the poor, and this all 

 the year round, literally yielding fruit every month." 



The analysis was made upon picked specimens, divested of 

 the skin. 



Composition i?i 100 parts. 



Water 75- 



Albumenoids 1' 



Starch 5- 



Sugar 3' 



Carbonaceous matter (non-nitrogenous) 11' 



Woody fi bre 1 ' 



Ash 0- 



Com2)osition of the Afh. 



Potash (K^O) 55- 



Soda (No,0) 12j 



Lime (CaO) If-" 



Magnesia (MgO) 



Phosphoric Acid (PaOj) 



Sulphuric Acid (SO 3) 1' 



Carbonic Acid (CO a) 12- 



Chlorine (CI) I-IOK. % 



Oxide of Iron(Fe,03) 0-48 ^*-^ 



Silica (SiOj) 1-96 



Oxide of Manganese (MnO 2) 0-15 



Loss, &c 0-69 



100-00 



Composition of the fruit, and percentage of mineral con- 

 stituents, calculated dry : — 



In 100 jpar^s. 



Albumenoids 7-05 



Starch 24-78 



Sugar 12-35 



Carbonaceous matter (non-nitrogenous) 47-05 



Woody Fibre 7-26 



Potash (K2O) 1-610^ 



Soda (Na^O) 0-340 



Lime (CaO) 0-047 



Magnesia (MgO) 0-158 



Phosphoric Acid (P^OJ 0-224 



Sulphuric Acid (SO 3) 0-052 >- Ash, 2-92 



Carbonic Acid (C02) 0-340 



Chlorine (CI) 0-032 



Oxide of Iron (Fe.,03) 0-014 



Silica (SiO.,) 0-057 



Oxide of Manganese (MnO 2) ... 0-004J 



From the small quantity of albumenoids or flesh-forming 

 substances present in the banana, it cannot be considered by 



