60 
BULLETIN 6 0, HAWAII EXPERIMENT STATION 
of heading Chinese cabbage, the cabbages are rich sources of cal- 
cium. The superiority of the green-leaf, nonheading Chinese cab- 
bage over the blanched, heading variety is marked. Both radish 
and turnip greens stand out as rich sources of calcium. This is also 
true of kale. Of the spinaches, the Chinese variety is superior in 
calcium but inferior in iron. Both have a decided excess of basic 
elements. Two vegetables of the group, honewort and matrimony- 
vine, would seem to deserve a more important rank among the orien- 
tal vegetables than they now have. These vegetables contain appre- 
ciable amounts of protein and energy. They are also rich in the 
different mineral constituents. Matrimony-vine particularly is out- 
standing. It contains nearly twice as much of the mineral con- 
stituents, except phosphorus, as does any other vegetable in the group. 
FRUIT AND POD VEGETABLES 
This group is divided into two types, the fleshy vegetables and the 
pod vegetables. The fleshy vegetables are generally characterized 
by high water content and low protein and energy value. They are 
among the poorest in mineral value and are chiefly valued for their 
succulence. The fresh-pod vegetables are important sources of pro- 
tein and to a less extent of energy. Table 2 gives the nutritive con- 
stituents and mineral elements of the more important oriental fleshy 
and pod vegetables in Hawaii. 
Table 2. — Percentage composition (nutritive constituents and mineral elements) 
and ash alkalinity of seven fleshy and five pod vegetables grown in the vicinity 
of Honolulu 
Kind of material 
Fleshy vegetables: 
Balsam-pear 
Gourd — 
Dishcloth 
White flowered 
Eggplant, dwarf 
Melon — 
Chinese preserving, 
immature 
C hinese preserving, 
mature 
Oriental, pickling.. 
Pod vegetables: 
Beans— 
Goaa 
Soy 3 
Yard-long 2 
Cowpeas 
Peas, edible-podded . . . 
89.20 
95.91 
94. 96 
93.37 
95.80 
96.20 
96.82 
91.56 
70.86 
90.64 
89.18 
Nutritive constituents 
.77 
.63 
1.14 
.47 
2.26 
12.71 
2.94 
2.97 
3.33 
0.12 
.05 
.04 
.05 
02 
.02 
2.16 
.15 
Carbo- 
hydrates 
5.71 
2.22 
3.38 
4.05 
2.69 
2.24 
1.81 
4.07 
11.36 
4.11 
5.86 
6.10 
Mineral elements 
56 
1.39 
1.33 
1.42 
1.22 
1.06 
.45 
.70 
1.58 
.74 
.69 
.75 
1.80 0.022 
.42 .005 
. 43 . 007 
.54 .010 
.011 
.015 
.006 
063 
,047 
. 057 
. 037 
. 043 
0.107 
.020 
.020 
.034 
0.0024 
0008 
0017 
.025 .0006 
.021 
.006 
.048 
.189 
.051 
.052 
.062 
.0024 
.0006 
0047 
.0049 
.0032 
22.90 
3.80 
5.20 
6.30 
5.30 
5.30 
3.80 
8.40 
16.70 
10.70 
10.40 
8.20 
» Expressed as cubic centimeters of normal acid solution required to neutralize excess of base per 100 
grams of fresh vegetable. 
3 Pods included in sample. 
3 Pods removed. 
