58 BULLETIN" 6 0, HAWAII EXPERIMENT STATION" 
the basis of the dietary of a large part of the inhabitants of Hawaii, 
it is desirable that their chemical composition be known. A pre- 
vious publication of the station (11) pointed out the desirability of 
using more locally grown vegetables in the diet. Chemical analyses 
at the station of 56 different fresh vegetables of oriental origin 
show that they are as rich in all the necessary food and mineral 
constituents as are vegetables grown on the mainland of the United 
States. Although such factors as vitamin content, digestibility, and 
quality of protein- have not as yet been determined, it is probably 
safe to assume that, in a general way, the various groups of vege- 
tables of oriental origin are equivalent in these respects to similar 
groups of the better-known vegetables for which these factors have 
been determined. 
EXPERIMENTAL METHODS 
The nutritive constituents were determined by methods outlined 
by the Association of Official Agricultural Chemists (2). Of the 
ash constituents, calcium was determined volumetrically by the 
method outlined by Patten (10). Phosphorus was estimated volu- 
metrically by the usual method. In the determination of iron, a 
comparatively large sample, at least 10 grams, was ashed and the 
ash digested in the water bath with dilute sulphuric acid for several 
hours, or until solution occurred. Reduction was effected by means 
of a Jones reductor, and the iron was titrated with 0.02 n potassium 
permanganate. Alkalinity of ash was determined by dissolving the 
ash in» a measured excess of O'.l n hydrochloric acid, warming the 
solution sufficiently to expel the carbonic acid, and titrating the 
excess acid. 
Analyses were made of vegetables grown in the vicinity of Hono- 
lulu, and procured fresh either from markets or from near-by truck 
farms. The sample used in each instance varied from 1 to 3 pounds. 
Analysis was made of the edible portion only. In most instances, 
however, the entire vegetable as purchased was edible. 
LEAFY AND STEM VEGETABLES 
This group of vegetables varies from those with thin, green 
leaves and small steins or petioles, to those with thick, succulent, 
and often white leaves and a relatively large proportion of thick 
fleshy stems, or sometimes no leaves at all. It is generally true 
that the thin, green-leaf types are much richer in the different con- 
stituents than are the white-leaf or fleshy-stem types. The former, 
however, are often characterized by a more pronounced, somewhat 
astringent taste, for which reason they are usually discarded in 
favor of the milder-flavored, fleshy-stem, and blanched-leaf sorts. 
In general, the leafy and stem vegetables are characterized by high 
water content, correspondingly low energy value, and high content 
of all the minerals, particularly of calcium and iron. They are 
the best source of the antiscorbutic vitamin C, and in many instances 
a good source of vitamins A and B. Because of their succulence, 
the vegetables of this group add materially to the bulk of the meal. 
By reason of their low energy value, they may be used in small or 
large quantities without materially altering the desired intake of 
carbohydrates and proteins. This group is valuable in the forma- 
