﻿IRON CONTENT OF VEGETABLES AND FRUITS 



3 



The figures reported in this circular represent the percentage of iron 

 in the edible portion of fresh products of normal appearance. When 

 values for moisture were included with the analytical results reported 

 in the literature, they are presented in Table 1. For specimens 

 having an unusual percentage of moisture and for data expressed as 

 the percentage of hon in diy matter, the results were recalculated as 

 percentage of iron in products of average water content. In such 

 cases the average moisture figures used in calculations are presented 

 in the table. Figures on the average moisture content of fresh fruits 

 and vegetables were taken from tables of proximate composition com- 

 piled in this bureau {5, 6). An average moisture content of 25 per cent 

 was assumed for dried apricots, figs, peaches, and primes, and of 20 

 per cent for other dried fruits. 



SELECTION AND PREPARATION OF SAMPLES 



The specimens selected for analysis were purchased in the open 

 markets of New York City, and doubtless were gTown in widely 

 varied regions. In all cases they were fresh turgid products of excel- 

 lent quality. 



Unless otherwise stated, only the edible portion prepared as for 

 table use was analyzed. Products which are usually decorticated 

 were carefully washed and dried quickly by absorbing the water with 

 filter paper or a clean towel. The product was then pared, scraped, or 

 skinned, and the sample weighed and ashed without further handling. 

 When there was no definite part of the product to be discarded, as 

 skin, seeds, or base of leaf stalk, specimens were selected for analysis 

 only if they looked perfectly clean and were in good condition. In 

 such cases, the sample was weighed, carefully washed several times in 

 tap water, and repeatedly rinsed with distilled water, care being 

 taken not to lose particles. The material was then ashed without 

 drying. 



In aU cases in which the unit was too large to be analyzed as a 

 whole, as in potatoes, a representative sample was taken. 



DESCRIPTION OF SAMPLES 



Apples. — Sample No. 1 was from a Winesap apple and No. 2 from 

 a firm-fieshed apple, red in color, streaked with yellow, believed to be 

 a Rome Beauty. Each of these was purchased in April. Sample No. 3 

 was from a Greening purchased in October. The fruit was thinly 

 pared and cored in preparation for sampling. The apples analyzed 

 by Peterson and Elvehjem (12) represented four varieties — Duchess 

 (Oldenburg), Greening, YeUow Transparent, and Snow (Fameuse). 



Apricots. — Samples Nos. 4 and 5 included dried fruit with appar- 

 ently an average moisture content. The fruit was purchased in bulk 

 in January and May. Sample No. 6 was a fresh fruit purchased in 

 July. It was analyzed with skin but without the pit. 



Artichokes. — Samples Nos. 7 and 8 represented the whole head. 

 Sample No. 9 included only the tender portion usually eaten, removed 

 from the base of each leaf. 



Asparagus. — Sample No. 10 represented a thin-stalk variety, quite 

 green in color; sample No. 11, a thick-stalked variety. The butt ends 

 were removed in preparation for sampling. Both samples were pur- 

 chased in April. 



