FOODS AND THEIR USES 



49 



Water: 35. 



Protein: 8. 



Carte- 



hydrates*. JJ 



Fat: 4 



ater.83.0 



Fat;0,5 

 ,rbohy<ii'ates:l3.5 



Waten89.2 



Ash:1. 



CarboK/dratea: 18-4 Wafer: 763 



FIG. 20. Composition of common vegetable foods. (Drawn from Charts of U. S. 

 Dept. of Agriculture by Mabelle Baker.) 



