SUCCULENT ROOTS AND THEIR USE AS FOOD. 8 
main in the ground and are not killed, they will start to grow and 
send up their flower stalks and bear seed. This is, of course, the 
purpose for which nature designed the reserve material stored up 
in the roots which we use as food. This second-year growth may be 
turned to advantage for the table; a surplus of turnips, too wilted for 
table use, may be planted out in spring and, while the leaves are still 
tender, will furnish a crop of good greens, or may be added to salads 
if one prefers. 
FOOD VALUE OF SUCCULENT ROOTS. 
Many factors may be considered in deciding on the food value of 
any material, but one which must be taken into account is its 
chemical composition. When that has been learned, there is a 
definite basis for discussing its value in supplying the protein essen- 
tial as a source of ‘nitrogen for use in tissue building and which also 
supplies energy, the energy-yielding starches, sugars, and fats, the 
tissue-building and body-regulating mineral matters, and so on. 
The following table presents these facts regarding the more impor- 
tant succulent roots: 
Average composition -of succulent roots, tubers, and bulbs. 
| Edible portion. 
} 
| Carbohydrates. 
Kind of vegetable. Refuse. . ee Ra all ee RE gue! 
2 ; TO- value 
Water. count Fat. Sugar, Bath Ash, per 
stare ound. 
etc, | fiber. P 
Per Per Per Per Per Per Per Calo- 
cent cent cent. cent. cent. cent. cent. Tiés. 
IB GOUSTALEGSH eerie tases ee ayn 7.0 87.5 1.6 | 0.1 8.8 0.9 veal 210 
IBEStSC COOKER ee ie ee oa tee oe ee seis ye oe 88.6 2.3 Al 7.4 1.6 180 
DN GIRVO Sox Bk oe Rae Se sae 20.0 84.1 1.5 4 11.8 1.4 .8 285 
Wannrouss hes haeae erie oe eS wie eeise 20.0 88.2 Leal 4 8.2 oat lO 205 
Carrots, Gesiccatedtene 2 ee. ees rakce. 3.5 ae | 3.6 80.3 4.9 1, 745 
Parsnips SASHES Aas eS ee oar 20.0 83.0 1.6 | ak 11.0 225) 1.4 295 
Salsityaccoyster plantas 22-5 cnc 25.0 85. 4 4.3 | 83 6.8 2.0 2, 250 
Black galsify Reem nen tes Meee Pe ds +e 20.0 80. 4 OF a5 14.8 PAB) 1.0 350 
PER ELGHS GS epee ete ed serra | ct ce ae 91.8 18) sal al yf 1.0 135 
Rurmipsswhitess-= ss. 2 Sse sek See: 10.0 89.6 1.3 .2 6.8 1S .8 180 
Turnips, yellow (rutabagas)........-- 10.0 88.9 1.3 | 2 7.3 1.2 Tal 185 
Keohieraibissteeeteet a ere oe ks 20.0 91.1 2.0 | all! 4,2 is i183 140 
ONTOS ere 30.0 87.6 1.6 a8" 9.1 .8 .6 220 
GO Tes cas Se ees UGS aS eRe pee 64.6 6.8 Sil 26.3 -8 |: 1.4 620 
TE YOY IG ROSSI ae Se rt a ae 20.0 78.3 252 wl 18.0 -4 1.0 380 
IGESOEE GIS eye peta ee er TS he 76.7 2.7 4 15.9 PAT 1.6 400 
As a rule the succulent roots, tubers, and bulbs contain larger 
quantities of water than the starchy vegetables and consequently 
have a lower nutritive value, pound for pound. The proportion of 
nitrogenous material which they contain is low, and of this small 
amount not more than a third, and frequently only a fifth, is in the 
