TABLES 



105 



BREAD, FLOUR AND TBGETABLES {continued) 

 Per cent. 



13. 

 13. 



14. 

 15. 

 16. 

 17. 

 18. 

 19. 

 20. 

 21. 

 22. 

 33. 

 34. 

 25. 

 36. 

 37. 

 38. 

 39. 

 30. 

 31. 

 83. 

 33. 

 34. 

 35. 

 36. 

 37. 



40. 

 41. 

 43. 

 43. 

 44. 

 45. 



Barley bread 69.06 



Coarse wheat flour, including bran 



for Graham bread 65.00 



Oatmeal gruel 64.73 



Oat bread 64.31 



Leguminose 64.05 



Rolls 63.00 



Coarse wheat bread 53 . 00 



Rye bread 49.25 



Soldiers' bread 49.00 



Pumpernickel 47.00 



So-called Graham bread 39 . 00 



Aleuronat bread (Strassburg make) 34. 30 

 Aleuronat bread (after Bbstein) ; : . 27. 50 



Peas (dry) 52.36 



Beans (dry) 49.01 



Lentils (dry) 53.46 



Bishop's-cap 43.31 



Truffles (air dry) 37.40 



Soyabeans . 29.99 



Mushrooms (air dry) 38.99 



Garlic 26.31 



Onions (white) 25.69 



Potatoes 30.69 



Horseradish 15.89 



Black salsify! 15 00 



Sweet potato (topinambur) 14.00 



Green garden peas 12.00 



Celery 11.80 



Sugar beets 11.72 



Green cabbage , 11 . 63 



Pepperwort 11.61 



Pale red onions (the tuber) 10 . 82 



Truffles (fresh) 10. 73 



Red beets 9.56 



Per cent. 



46. Other-wort 9 45 



47. Carrots (large) g'ss 



48. Beet- root 9 ] 26 



49. Scallion 9 08 



50. Radish SAZ 



51. Kohlrabi, underground (tuber)... 8!l8 



52. Carrots (small) 8.18 



53. Parsley 7 44 



54. Dill ,\\\\ 7143 



55. Green horse beans 7.35 



56. Pumpkin 7.33' 



57. Turnip leaves 7I28 



58. Watermelon 7.14 



59. French beans' eieO 



60. Leek (bulb and root) 6.53 



61. Red cabbage 6.25 



62. Brussels sprouts 6.33 



63. Cabbage (Savoy) 6.02 



64. Kohlrabi 4I0O 



65. Whitecabbage 4.87 



66. Cauliflower 4,55 



67. Leek (leaves) 4*55 



68. Spinach 4 44 



69. "Sugar loaf" 4^29 



70. Tomato 4.07 



71. Radish (small) 3.79 



72. Roman salad (lettuce) 3 . 55 



73. Sorrel 3 [43 



74. Mushrooms (fresh) 2.91 



75. Prickly lettuce 2 . 73 



76. Asparagus 2.63 



77. Endive 2.58 



78. Cucumbers 2.28 



79. Headed lettuce 3.19 



PERCENTAGE OP CARBOHYDRATES IN DIFFERENT FRUITS, ETC. 

 [Sum of sugar and non-nitrogenous [sugar-producmg] extracts [pectin].) 



Sugar. 



i-D^t- -Igga?:;:: 5^:oo[ 



2. Locust-bean 



3. Dried prunes ( Cane-spg^r 



*^ j Grape-suga 



0.22) 

 sugar 44.19 [ 



4. Raisins ." 54.56 



5. Dried apples 42.88 



6. Dried figs 49.79 



7. Driedpears (Grape-sugar 24.14) 



, I Cane-sugar 4.99 j 



8. Dried cherries 31 .22 



9. Bananas 



10. Chestnuts (genuine) 



11. Sunflower seed 



12. Poppy seed 



13. Wine grapes : 14.36 



1 Ripe black salsify and sweet potato (topinambur) contain levulose almost exclu- 

 sively. The unripe roots contain much dextrose, the proportion between levulose and 

 dextrose in both is inconstant and variable, as the roots are not always quite ripe. In 

 French beans (59), the substance given as being a carbohydrate is inosite, which is not 

 a genuine carbohydrate, and is entirely harmless. 



