APPENDIX 



Composition of Vegetables 



The chemical composition of a number of vegetables is given 

 in the following table. It will be seen that, in general, vegetables 

 are high in water content, and, with few exceptions, rather low 

 in total nutrients. However, their food value is not determined 

 entirely by the percentages of protein, fat and carbohydrates they 

 contain. They furnish needed bulk to the diet, and stimulate 

 the appetite by reason of their pleasant flavors. The mineral 

 salts contained in them are also beneficial to the system. 



Table 5. — Chemical Composition of Vegetables * 



Asparagus, as purchased 



Beans, dried, as purchased 



Beans, Lima, fresh, edible portion . 



Beans, string, edible portion 



Beets, fresh, edible portion 



Cabbage, edible portion 



Carrots, fresh, edible portion 



Cauliflower, as purchased 



Celery, edible portion 



Collards, edible portion 



Corn, green, edible portion 



Cucumbers, edible portion 



Dandelion greens, as purchased 



Eggplant, edible portion 



Kohlrabi, edible portion 



Leeks, edible portion 



Lettuce, edible portion 



Okra, edible portion 



Onions, fresh, edible portion 



Parsnips, edible portion 



Peas, green, edible portion 



Potatoes, Irish, edible portion 



Potatoes, sweet, edible portion . . . . 



Pumpkin, edible portion 



Radishes, edible portion 



Rhubarb, edible portion 



Rutabagas, edible portion 



Spinach, fresh, as purchased 



Squash, edible portion 



Tomatoes, fresh, as purchased 



Turnips, edible portion 



Water Protein 



P.ct. 



94.0 

 12.6 



68.5 

 89.2 

 87.5 

 9L5 

 88.2 

 92.3 

 94.5 

 87.1 

 75.4 

 95.4 

 81.4 

 92.9 

 91.1 

 91.8 

 94.7 

 90.2 

 87.6 

 83.0 

 74.6 

 78.3 

 69.0 

 93.1 

 91.8 

 94.4 

 88.9 

 92.3 

 88.3 

 94.3 

 89.6 



P.ct. 



1.8 



22.5 

 7.1 

 2.3 

 1.6 

 1.6 

 1.1 

 1.8 

 1.1 

 4.5 

 3.1 

 0.8 

 2.4 

 1.2 

 2.0 

 1.2 

 1.2 

 1.6 

 1.6 

 1.6 

 7.0 

 2.2 

 1.8 

 1.0 

 1.3 

 0.6 

 1.3 

 2.1 

 1.4 

 0.9 

 1.3 



Fat 



P.ct. 



0.2 

 1.8 

 0.7 

 0.3 

 0.1 

 0.3 

 0.4 

 0.5 

 0.1 

 0.6 

 1.1 

 0.2 

 1.0 

 0.3 

 0.1 

 0.5 

 0.3 

 0.2 

 0.3 

 0.5 

 0.5 

 0.1 

 0.7 

 0.1 

 0.1 

 0.7 

 0.2 

 0.3 

 0.5 

 0.4 

 0.2 



Fuel 



value 

 per lb. 



Calories 



105 

 1605 

 570 

 195 

 215 

 145 

 210 

 140 



85 

 225 

 470 



80 

 285 

 130 

 145 

 150 



90 

 175 

 225 

 300 

 465 

 385 

 570 

 120 

 135 

 105 

 190 

 110 

 215 

 105 

 185 



* Adapted from Bulletin 28, OflSce of Experiment Stations, U. S. Depart- 

 ment of Agriculture. 



327 



