EXTENSION COUESE IN VEGETABLE FOODS. 5 



The edible portion consists of water and four types of nutrients. 

 (Figs. 1 and 2.) 



LETTUCE 



AS TYPE OF LEAF YEGET48LE. 



CAUL/FLOWER 



/IS TYPE OF FLOWER N£AD. 



I WATER -34.7 



'^PROTE/N /.2% 



vxr- 0.3% 



^CARBO- 

 -HYDRATES— 2.9 °fo 



x asn o.a yt> 



FUEL mLUE PER POUND: 90 CALOR/ES. 



WATER 92.3 e/o 



8^o 

 5% 



K PROTE/N- — /. 



Yxr- O. 



>B0- 

 HYD/Z4TES-4. 

 ASH 0. 



7 i 



FUEL VALUE PEP POUND: /40 C4L0R/ES. 



WHOLEAf/L/T 



FOR COA1P14R/&0/V. 



-WATER- 87.0<% 



*S^$m ^P#OT£/N- - — 3.3 % 



^-FAT— 4.0 </o 



-CARBO— 

 HYDRATES— S.O % 

 ^ASH- 0.7J& 



FUSL VALOF PER POUND: 32S CALOR/ES. 



ASPj4J?AGUS 



AtS TYPE OF STAIL/< YEGEZ4BLF. 



TOMATO 



AS TYPE OFFRU/T VEGETABLE. 



WATER— —94.3 ,, 

 -PROTE/N- —O.90/0 



FAT- 0.4% 



CARBO- 



HYDRA7FS~3.9 fo 

 -ASH——-O.S ' 



"ER—94.0% 



, O7ZW—/.ffy ' 



7-—- — 0.2% 



,CARBO- 



NYDP>ATES-3.37o 



■/ISR 0.770 



' FUEL YALUE PER POUND: /OS CALOR/ES. 



FUEL YALUE PER POUND: /OS CALOR/ES. 



?"!?• *•• — Composition of some succulent vegetables as compared with milk. 



