ROOTS, TUBERS, AND FRUITS 



313 



pectose substances, and other compounds are present in 

 small amounts. When potatoes are stored for any length 

 of time and fermentation takes place, a portion of the 

 starch is converted into glucose. In storing them, a low 

 temperature and good ventilation are necessary to pre- 

 vent fermentation. Potatoes are a concentrated non- 

 nitrogenous food. 



425. Carrots contain about half as much dry matter as 

 potatoes. There is approximately the 



same amount of water as in milk, viz., 87 

 per cent. The 12 per cent, of dry matter 

 is nearly half sugar, 3 per cent, being 

 fruit sugar and 3 per cent, other 

 sugars. Carrots contain i . 20 per cent, of 

 total nitrogenous compounds given as 

 crude protein in tables of analyses, of 

 which 40 per cent, is protein. There is 

 more fat in carrots than in potatoes. 



426. Parsnips contain more dry mat- 

 ter than carrots and have nearly the same 

 amounts of nitrogenous compounds, fat 

 and fiber, but less sugar and more starch. 

 They have about the same general food 

 value as carrots. 



(.FIBER. STARCH. 

 FAT ETC 



2.5UGAR 



J- PROTEIN +NI- 

 THOGENOUS MAT- 

 TER. 



4. ASH. 



427. Mangel wurzels contain more 

 water and less dry matter than carrots. 

 The dry matter, however, is richer in Fig . 93 ._ Co mposi- 

 nitrogenous compounds than that of car- tion of carrots ' 

 rots, parsnips, potatoes or beets, which makes the mangels 



