204 



VICIA FABA 



Water ... 



Ash 



Cellulose 



Fat 



Non-nilrogenous matter 

 Nitrogenous matter 



Nitrogen 



I2'25 per cent. 

 2-66 

 7'05 



51 "05 



25-82 



lOO'OO 



4-13 



M. Balland gives elsewhere (" Les Aliments ") the follow- 

 ing limits of composition for common beans : — 



In M. Denaiffe's work ("Les Haricots") we find two 

 comparative analyses of the French and common bean. 



Water 



Nitrogenous matter 



Fat 



Sugars and starch 



Cellulose 



Ash 



This table proves the nutritive value of the common bean 

 to be the same as that of the French bean, and in com- 

 paring these results with those of the horse bean .scarcely 

 any difiference is found among common beans, horse beans, 

 and haricot beans. The question of taste must thus be the 

 deciding factor, and the somewhat strong, peculiar flavour 

 of the horse bean is doubtless the only cause of its rejection 

 as a table vegetable. 



Notwithstanding, it might be used to considerable advan- 

 tage in a mixed cultivation, either to be ploughed in when 

 in flower or to be harvested as a seed crop for animal 

 fodder. 



