Parsnip and White Belgian Carrot. 



contain about 88 per cent, of water and 12 per cent, of solid 

 matter. 



Detailed proximate Composition of Carrots. 



The carrots analysed were found to contain 87*234 per cent, 

 of water in one experiment and 87 434 per cent, in a second. 

 On an average they contained, therefore, 87'338 per cent, of 

 water. In the following- table the composition of carrots in 

 their natural state, and dried at 212", is represented: — • 



Table sliowing the Proximate Composition of Fresh and Dried White Belgian 



Carrots. 



Water .... 

 Cellular fibre . 



Inorganic matters attached to the fibr 

 Sugar .... 

 Salts soluble in alcohol 

 Gum and pectin 



Inorganic salts insoluble in alcohol 

 Soluble casein 



Insoluble protein compounds 

 Oil . . 

 Nitrogen in the state of ammoniacal salts 



In Natural State. Dried at 21 2° F. 



87-338 





3-471 



27-412 



•145 



1-145 



6 '544 



51-682 



•409 



3-230 



•885 



6-989 



•293 



2-314 



•498 



3-934 



•169 



1-334 



•203 



1-604 



•008 



•063 



99-963 



99-707 



The ash of Belgian carrots has been analysed by Professor 

 Way, who gives the following results as representing the average 

 composition of five analyses of the Belgian carrot : — 



Silica 



Phosphoric acid 

 Sulphuric acid 

 Carbonic acid 

 Lime 

 Magnesia 

 Piroxide of iron 

 Potash . 

 Soda 



Chloride of sodium 



1-19 



8-55 

 6-55 

 17-30 

 8-83 

 3-96 

 1-10 

 32-44 

 13-52 

 6-50 



99-94 



A comparison of the composition of these white carrots with 

 that of the parsnips, which has been stated above, suggests to us 

 the following observations : — 



1. There is a general resemblance in the composition of both 

 roots. 



2. Parsnips, however, differ in composition from white car- 

 rots chiefly by containing less sugar, the deficiency of which is 

 replaced by starch, not occurring in carrots. 



