Parsnip and White Belgian Carrot. 



13 



The ash of Belgian carrots has been analysed by Professor 

 Way, who gives the following results as representing the average 

 composition of five analyses of the Belgian carrot : 



Silica 



Phosphoric acid 

 Sulphuric acid 

 Carbonic acid 

 Lime 



Piroxide of iron 



Potash . 



Soda 



Chloride of sodium 



99-94 



A comparison of the composition of these white carrots with 

 that of the parsnips, which has been stated above, suggests to us 

 the following observations : 



1 . There is a general resemblance in the composition of both 

 roots. 



2. Parsnips, however, differ in composition from white car- 

 rots chiefly by containing less sugar, the deficiency of which is 

 replaced by starch, not occurring in carrots. 



3. White Belgian carrots generally contain 5 to 6 per cent, 

 more water than parsnips. Thus fresh carrots contain on an 

 average but 12 per cent, of solid substances, whilst parsnips 

 contain as much as 18 per cent. In their natural state 

 parsnips, therefore, will be found much more nutritious than 

 carrots. 



4. The nutritive value of parsnips, in so far as it is dependent 

 on the proportion of flesh-forming constituents which are found 

 in the root, according to the above results appears to be greater 

 than that of carrots. Whilst fresh parsnips contain 1*30 per 

 cent., and dry 7*25 per cent, of flesh-forming constituents, Belgian 

 carrots were found to contain only 0'612 per cent, of protein com- 

 pounds in their natural state, and 5 '4 6 per cent, in their dried 

 state. Compared with other crops parsnips are about as rich in 

 albuminous compounds as mangolds, and ought, therefore, to go 

 as far as mangolds in producing flesh. 



5. The proportion of ammoniacal salts which occurs in the 

 parsnip and in the carrots amounts to mere traces, which do not 

 render inaccurate the determination of the nutritive value of these 

 roots by the indirect method of combustion. Parsnips, richer in 

 protein compounds than carrots, also contain more nitrogen in the 

 form of ammoniacal salts. 



6 As 'compared with carrots parsnips contain a double pro- 



