UTILIZATION AND COMPOSITION OF ORIENTAL VEGETABLES 59 
tion of balanced dietaries with respect to mineral constituents and 
vitamins. 
Table 1 gives the nutritive constituents and mineral elements of 
30 leafy and stem vegetables grown in the vicinity of Honolulu. 
Table 1. — Percentage composition I nutritive constituents and mineral elements) 
and ash alkalinity of 30 leaf if and stem vegetables grown in the vicinity of 
Honolulu 
Kind of material 
Bamboo shoots * 
Bean sprout (large) 
Bean sprout (small) 
Butterbur 
Cabbage: 
Chinese, heading 
Chinese, nonheading... 
Chinese, leaf-mustard... 
Potherb mustard 
White mustard, flower- 
ing 
Japanese white mus- 
tard 
White mustard, stout.. 
Swamp 
Chives 
Dandelion greens 3 
Garland chrysanthemum... 
Greens: 
Radish 
Turnip 
Honewort 
Kale 
Lettuce 
Malabar nightshade 
Matrimony- vine i 
Spinach: 
Chinese 
Common 
Swiss chard 
Taro shoots 
Taro stalks... 
Tender fern fronds 
Water cress 
Water dropwort 
Nutritive constituents 
93.08 
82.40 
93.77 
92.70 
96.04 
94.63 
94.22 
95.24 
93.68 
95.62 
95.12 
92.26 
91.22 
94.01 
93.54 
91.62 
89.53 
91.24 
95.94 
94.92 
84.60 
92.30 
93.40 
92.17 
95.39 
93.20 
91.28 
94.86 
92.76 
s 
.c 
7t 
fe 
1.84 
0.13 
7.62 
1.07 
2.52 
.08 
.39 
.04 
1.58 
.05 
1.20 
.09 
1.99 
.07 
1.53 
.06 
2.07 
.14 
1.55 
.06 
1.37 
.08 
1.94 
.14 
2.60 
.33 
2.40 
1.00 
1.78 
.12 
1.77 
.09 
1.81 
.11 
2.33 
.23 
2.82 
.21 
.97 
.11 
1.37 
.14 
4.55 
.46 
1.68 
.12 
2.12 
.08 
1.45 
.18, 
.92 
.091 
.79 
.13 
1.02 
.08 
2.00 
.11 
1.59 
.11 
Carbo- 
hvdrates 
I! 
3.17 
6.71 
2.98 
4.11 
1.61 
2.14 
1.90 
1.51 
1.94 
1.21 
1.72 
3.31 
3.09 
10.60. 
2.02 
2.25 
3.22 
4.37 
2.94 
1.56 
1.75 
5.89 
3.22 
2.27 
3.09 
2.17 
3.52 
5.59 
1.28 
3.14 
Mineral elements 
1.01 
.86 
.34 
1.30 
I 
.50 
.73 
.65 
.65 
0.77 0.005 0.044 0.0007 
1.34 
.31 
1.46 
1.21 
1.17 
1.01 
.029 
.007 
.103 
.037 
.102 
.084 
.070 
85 1.31 109 
.47 
1.13 
1.48 
1.10 
1.24 
1.22 
1.28 
.90 
1. 61 
1.45 
1. 35 
1.89 
1.45 
2.09 
1.05 
1.74 
.58 
.84 
.58 
1.24 
1.31 
3.19 
.99 
1.69 
.63 
1. 50 
.87 
2.24 
.58 
.85 
1.44 
. 92 
1.45 
.58 
.64 
1.11 
1.07 
1.33 
.121 
.096 
.077 
.048 
.105 
.040 
.116 
.227 
.114 
.195 
.028 
.030 
.315 
.102 
.055 
.100 
.013 
.066 
.008 
.085 
.023 .0026 
.038 .0007 
.012 .0038 
.057 .0008 
.051 .0047 
.046 .0035 
.038 .0031 
.062 .0031 
.037' .0018 
.025 .0022 
.064 .0032 
.057 .0084 
.072 
.045 
.017 
.053 .0022 
.067 .0058 
7.7 
16.4 
4.0 
14.3 
6.0 
7.9 
12.2 
11.2 
10.7 
13.9 
9.9 
14.3 
12.6 
0027 
0036 13. 2 
14.9 
17.1 
.038 .0036 
.069 .0028 
.061 .0149 23.9 
.060 .0035 17.7 
.022 .0030 
.0.57 .0040 
6.8 
18.7 
.048 .029 
.035 .00W 27.0 
.043 .0212 22.7 
.024 .0043 24.6 
.030 .0017 
.032 .0101 
,0015 
10.5 
13.6 
5.5 
11.7 
11.0 
1 Expressed as cubic centimeters of normal acid solution required to neutralize excess of base per 100 
grams of fresh vegetable. 
2 Outer sheaths removed. 
3 12, pp. iH, IfiS. 
* Leaves only. 
Although the group as a whole is comparatively rich in calcium, 
the bamboo shoots, small bean sprouts, taro shoots, and tender fern 
fronds, all of which may be termed ••immature stems."' are decidedly 
low in this element. Large bean sprouts show a decidedly different 
composition from that of other members of the group, being ex- 
ceptionally high in protein, fat. and carbohydrates. The cotyledons 
are relatively large as compared with the sprout, which fact ac- 
counts for the high protein and energy value. The cabbage samples, 
Xos. 5 to 12, inclusive, are characterized by high water content and 
comparatively low protein and energy value. With the exception 
