FOODS AND THEIR USES 



49 



Fat: 4 



Ash:1.5 



Ash:0. 

 F a t:0. 

 Protein: 2. 3 



Water. 83.0 

 Protefn:1.6 



at;0,5 

 arbohy<Jrates:l3,5 



fat: 13 



R-ofceinrO: 

 - 1 : 1 Fat: 



Carbo hydrates: 18.4 Waters 76.3 



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

 Dept. of Agriculture by Mabelle Baker.) 



