ID AMIE TRIBRUR YG - (COee IDIB INNO IS IME lst 3 
The Importance of Vegetables 
Vegetables have always formed the major portion of the sustenance of the human race but it is only within the 
past decade or two that Science has turned its attention to the comparison of the various kinds regarding their 
true food values. It has been known for centuries that certain vegetables were ‘‘good for’ some of the ailments 
of man but just why they were good had always been more or less a mystery. Medical science at last learned 
how to turn the light of chemistry and physics on the actual processes of nutrition, and we are learning to regard 
our vegetables in a new light apart from their tempting taste. The trend of medical science is away from treat- 
ment by drugs and medicines and toward the more careful supervision of diet. As an aid to the selection of the 
vegetables you need in your garden, we publish the following table showing the comparative nutriment analysis 
of the kinds listed in this catalogue. 
Total’ 
Fluid Carbo-Hydrates 
Content Protein Fat Including Fiber Fiber Ash Fuel Value 
: Per Cent Per Cent Per Cent Per Cent Per Cent Per Cent Calories 
PANE RET SI CET © KES patio aed en ene OES 2.6 2, 16.7 .8 1.0 358 
KSPARIAG US Hires ae ee ee 94.0 1.8 A) ore 8 sof 101 
ASPARAGUS; cooked) 0500.0 91.6 Doi Bes DD, —_— 8 213 
BDANSoEnmeyireshienmneecren wun wienn 89.2 28 as} 7.4 1059 8 189 
BEAING Stumps cookedhoniunmuu merenneae 95.3 .8 ikea 1.9 — 9 94 
ITAING Distal GS oe cen ee he een oe a eer 12.6 22.5 1.8 59.6 4.4 38) 1564 
BANG Sima driedme sss cmneer ena 10.4 18.1 1.5 65.9 = 4.1 1586 
IRDAINS Biimatitreshtmeten nt eee nee, 68.5 7.1 oil 22.0 7 1.7 557 
IIBIDINS) sides ls S S dow o econo oad mono meeeG 87.5 1.6 oil 9.7 9 1.1 209 
RIE EMShcooked Wyman ele nae ene 88.6 2.3 ait 7.4 — 1.6 180 
RRUSSEESISPROURS Se pate ne eee 88.2 4.7 si 4-3 — a7 208 
CAB BAG Baa os ee en ee ees 91.5 1.6 3 5.6 1.1 1.0 143 
CAR ROMS ee ne 88.2 1.1 A 9.3 ibe 1.0 205 
CAUPIBEOW ERA ee ee es 92.3 1.8 28) 4.7 1.0 ad 138 
GE TE RRA esr de ae eat es 94.5 heal all G23 = 1.0 84 
GETANRED iiss pact es oe eco ent ed SR os 89.6 SEZ) 6 5.0 == 1.6 173 
GOEEARD Sits: Sait. aa ae 87.1 4.5 6 6.3 — S| 220 
(CORN Riss ee an Ee on Ce Eee 75.4 onl ibast 19.7 iS afl 459 
CUCUMBERSH Sia se ee ore 95.4 8 a) 3.1 ii a 79 
EGG SR VANG See ane iaeerne ee 92.9 1.2 .3 5.1 8 nS 127 
GREENS, BEET, cooked................ 89.5 BD 3.4 3.2 _ 1.7 237 
GREENS, DANDELION................ 81.4 2.4 1.0 10.6 = 4.6 277 
GREENS SLURNIP Ie ee 86.7 4.2 .6 6.3 = BD 215 
TESTO LI Ly “RANI BG oS imate s ne tae a Re ra eae 91.1 2.0 ail 5.5 1.3 58) 140 
ABAD) Bi Sy 25 7 a a HE RE Ee ra ope RE ae 91.8 142 59) 5.8 = oll 147 
IL) DAMON D sa ote Beane ei ear eat be a Near ane erate 94.7 1.2 o8) 2.9 atl 9 87 
WAU SEURO OMS ier pce ce ce oe eon 88.1 553 4 6.8 -8 ee 203 
ORGRIAR IS ee ie a sa ane es 90.2 1.6 of 7.4 3.4 .6 178 
ONTONSHreshiaee eat ene eee 87.6 1.6 28} 9.9 8 .6 220 
ONTONSWCookediti then ccna ee 91.2 1.2 1.8 4.9 _ 9 184 
ONTONS Green tee eee ee 87.1 1.0 eat ie — .6 225 
IEAIRIS NIP pte st hawt aces nee cei 83.0. 1.6 ) 13.5 2S) 1.4 294 
BENG D ricdhosarcts see ee oe 9.5 24.6 1.0 62.0 4.5 2.9 1612 
RAST Gresn minesheen eer metas ees 74.6 7.0 5 16.9 1.7 1.0 454 
IRDASTGieen, cooked tie ee 73.8 6.7 3.4 14.6 — 1.5 525 
IPDIGASESlipal parece tests Gita a none 81.8 3.4 4 13.7 1.6 ot 327 
BOREERSkGreen iti ene — lei nil 4.6 — = 109 
RO NERKSINEPeteR ty i eae one cee at 93.1 1.0 al 5.2 1.2 .6 117 
TR/ANT DUIS (2 pl ee ion eee ea ea a ead a ea 91.8 1.3 sil 5.8 7 1.0 133 
APIO BAR Be ee te ao er ee ee 94.4 6 ofl 3.6 1.1 ol 105 
RE GEA TB AG Ae ee he oa aha ee 88.9 iho} BD) 8.5 2, 1.1 186 
SPINA GHiaireshienienn nnn cnn 92.3 AeA 3 3.2 9 A wll 109 
SEINACH i cookedi avers ne 89.8 Deal 4.1 2.6 — 1.4 252 
SOWAS Hiri erin a leoite ie ietans 88.3 1.4 5 9.0 8 .8 209 
LO NMATORS Gee aes ee ere en 94.3 9 4 3.9 .6 58) 104 
TR ORRIN INS Gee es Gere oe oie Meee ae 89.6 1.3 D 8.1 1.3 8 178 
In addition to the available food elements which are subject to quantitative analysis in vegetables, it isnow 
known that they all possess peculiar properties which play a most important part in human health. The presence 
of such vital agencies in vegetables has long been suspected but it is only in recent years that definite knowledge 
of their nature and function has been brought to light. 
Many of the most able investigators in the world have devoted their time to experimentation and study of 
the subject and enough evidence has been acquired to establish the facts. 
“Vitamin,” is the commonly accepted term by which this newly discovered element is known. Comprehensive 
experiments have shown that while vegetables all-contain vitamins, meats are generally lacking in these vital 
elements, and it seems of the greatest importance that vegetables should form the basis of human diet. 
