I4 Dy MM SRPERRY? 8s /€OS DESERT RAEIVE is CAdy Ae @ Gieiiz: 
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 
ARTICHOKE Stine eee aes 79.5 2.6 ¥2) 16.7 .8 1.0 358 
ASPARAGUS, fresh......... Spar Bie 94.0 1.8 2 S563 8 sdf 101 
ASPARAGUS, cooked........... : 91.6 2.1 3.3 2.2 = 8 213 
BEANS, String, fresh.......... 5 89.2 2.3 a3 7.4 1.9 .8 189 
BEANS, String, cooked... . hee é 95.3 8 ipSs| 1.9 — 9 94 
BEANS Driedeie tare ae ne 12.6 225 1.8 59.6 4.4 ES) 1564 
BEANS LWimavidricdaiaia seen Epis 10.4 18.1 RS 65.9 == 4.1 1586 
BEANS #Bimayireshy ee 68.5 eal atl 22.0 ley ley 557 
BEETS) fresheee é Shee ea an Beer 87.5 1.6 Al 9.7 a) bil 209 
BEETSAcooked2 eee 88.6 2.3 A 7.4 — 1.6 180 
BRUSSEESISPROULS eS 88.2 4.7 1.1 4.3 — 1.7 208 
CABBAGE..... Seance 2 91.5 1.6 a) 5.6 eit 1.0 143 
CAR ROTSES Witsoe Santen 88.2 ibeal 4 9.3 ite 3 1.0 205 
CAULIFEOWER Sa eee 92.3 1.8 a5 ai 1.0 Wii 138 
CELERY Teen Bearers cate 94.5 veal am Sas) = 1.0 84 
CHARD i: 1 eaataln gitar wate ei ete 89.6 3.2 6 5.0 = 1.6 173 
COLLARDS Ee aneaane : 87.1 4.5 6 6.3 = ES 220 
CORN, green... : eS 75.4 Sheil Leaf 19.7 oS) al 459 
CUCUMBERS 2. be Sie 95.4 .8 52) aheal Bd 35) 79 
EGG PLANT.. : 92.9 152 nites Bygal .8 58) 127 
GREENS, BEET, cooked.. 89.5 DD 3.4 BB — e7: 237 
GREENS, DANDELION......... Ba 81.4 2.4 1.0 10.6 = 4.6 277 
GREENSATURNIPA Soe Seteaen- 86.7 4.2 .6 6.3 — Die 215 
KOULGRA BE Ae epee 91.1 2.0 aul SES) eS hes 140 
WEEKS See eee z eter 91.8 eZ, a5) 5.8 = off 147 
LETTUCE eee Spee 94.7 152) cS 2.9 auf a) 87 
MUSHROOMS #3333: woera ee 88.1 SES 4 6.8 8 2) 203 
ORDA aera Se 90.2 1.6 a2) 7.4 3.4 -6 178 
ONIONS, Fresh. ..;... Nae : : 87.6 1.6 aS} 9.9 8 -6 220 
ONIONS, Cooked...... 91.2 2 1.8 4.9 — 9 184 
ONIONS, Green......... 87.1 1.0 al 11.2 —_— 6 225 
PARSNIP Rees ae, oe : 83.0 1.6 a8) aSeS Qe: 1.4 294 
PEAS, Dried... 9.5 24.6 1.0 62.0 4.5 2.9 1612 
PEAS, Green, fresh..... 74.6 7.0 BS 16.9 psd 1.0 454 
PEAS, Green, cooked. . 73.8 6.7 3.4 14.6 — 1.5 525 
PEAS, Sugar, green....... 81.8 3.4 4 NEY 1.6 at 327 
PEPPERS, Green.. — 1.1 afl 4.6 —_— — 109 
PON ERIKSIN Reyne 93.1 1.0 pal Si) 2 .6 117 
RADISHEEsoree 91.8 1.3 BBL 5.8 al 1.0 133 
RELUIBAR Baia ; 94.4 6 od 3.6 ike 5 otf 105 
RUTAGBAGAT Sea 88.9 153 .2 8.5 12 iL 186 
SPINACH, fresh...... 92.3 Zeal 5o Si) 9 2a 109 
SPINACH, cooked . 89.8 esl 4.1 2.6 = 1.4 252 
SOUASHESS. 88.3 1.4 ao) 9.0 8 .8 209 
TOMATOES....... 94.3 9 4 3.9 6 a5 104 
TURNIPSRene tee 89.6 153 .2 8.1 1723 .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. 
