p^RSGaop 



FOODS AND THEIR USES 49 



Ash:0.6 

 Fat:0 

 Protein: 2,3 



"Carbohydi-ates: 7.4 



'-Water:89.2 



,Wal;ei». 83.0 



Proteinsl.6 

 Fat;a5 

 iarbohyJrates'.lM 



-Ash-.U 



Pr oteinsi, 

 FattO.e^'^ 



Ash:0, 



.Water:75.3 

 Carboh/drat<Ls£2,0 



^p)(B)LE 



at: 13 



rbo- 

 irateS'-53. 



R-btein:0.4-v 

 -^sh:1.1 pat-.Q 



--Water:8^.6 



@®1SD3 



A5h: 0.3^^^3^^bohydrieS:1 f.2 



It; V 



Ash, 



Water: 10,8 



4 e^^^^arbohydrates:73.'tl 



fVote;n:2.£ 



CarboV<ir^es-.1fi.4 Waten 76.3 



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

 Dept. of Agriculture by Mabelle Baker.) 

 E 



