26 JOURNAL OP THE ROYAL HORTICULTURAL SOCIETY. 



as the large amount of cellulose present in the pods renders them 

 difficult of digestion and assimilation. 



An average of many analyses of cooked pulses, allowing for losses 

 on absorption, is given below together with their caloric values : — 





Proteid. 



Carbohydrate. 



Fat. 



Calories per 

 ioo grammes. 



Green Peas (shelled) 



4-o 



i5'5 



o*5 



84 



Broad Beans (shelled) . 



6-1 



2 4 'I 



03 



126 



Kidney Beans (cooked with 









pods) .... 



i '5 



37 



02 



23 



Dutch Brown Beans (dried) . 



21*1 



50-2 



2 



311 



Roots are of value principally for their contained salts and carbo- 

 hydrates. Artichokes and carrots in particular are rich in the latter 

 respect. On the other hand, the amount of proteid they contain is 

 practically negligible. The body gains from them : — 





Proteid 



Carbohydrate. 



Fat. 



Calories per 

 100 grammes. 



Carrots 





o-35 



275 



017 



16-28 



Parsnips 





0-14 



VtB 



029 



8-09 



Turnips 





022 



o*55 



006 



37 



Beet-root 





0-33 



2-3 



006 



H'33 



Artichokes 





08 



37 



008 



19-19 



So far as bulbs are concerned the onion and leek are the only 

 ones we need to consider. The former, so universally and justly 

 esteemed as an indispensable vegetable, is valuable, not on account 

 of the nutrients it contains, but for its salts and essential oil. There 

 can be but little doubt that it contains a potent vitamine as well. 

 At all events, onions are remarkable for their beneficial action upon 

 inflamed mucous membranes and for their germicidal powers. Who 

 has not heard of the miraculous cures of colds effected by onion 

 " gruel " ? Personally I have the greatest opinion of their virtue 

 in this respect. Leeks, if they are done justice to in the kitchen, 

 excel in flavour even asparagus in the opinion of many. They are 

 rich in carbohydrates and in a lesser degree share the medicinal 

 properties of the onion. 



On absorption these are responsible for : — 





Proteid. 



Carbohydrate. 



Fat. 



Calories per 

 100 grammes. 



Onion ..... 

 Leek ..... 



03 

 0-4 



17 

 41 



O'l 

 02 



9 



20 



Green Vegetables. — Under this heading I include cauliflower and 

 celery. Their value principally lies in their salts, their vitamine 

 bodies and their property of adding bulk to the diet. 



