UTILIZATION AND COMPOSITION OF ORIENTAL VEGETABLES 61 
Balsam-pear differs from the rest of the fleshy group in mineral 
composition. It is exceptionally rich in phosphorus and base- 
forming elements. The others are uniformly low in the various con- 
stituents. Of the pod vegetables, the soybean is markedly superior, 
being exceptionally high in protein, fat, carbohydrate, and phos- 
phorus, with good quantities of the other constituents. The fact that 
the quality of the protein in the soybean is higher than in any other 
known vegetable adds to its importance as a source of this constituent 
in the oriental dietary. The other members of the group are similar 
in their composition. Though not outstanding in any particular 
these vegetables are well balanced in all food constituents. 
AQUATIC AND ROOT VEGETABLES 
The aquatic and starchy root vegetables serve primarily as sources 
of carbohydrates. Since a large proportion of the constituents re- 
quired to maintain the body consists of carbohydrates, some of the 
vegetables of this group usually form the basis of the average dietary. 
The nonstarchy roots differ radically from the starchy group, and are 
unimportant as sources of energy. Their carbohydrate content is as 
low as that of the most succulent leafy vegetables. They function 
chiefly in providing bulk to aid digestion. 
The aquatic vegetables are not as high in carbohydrates as are 
most of the starchy roots, but they are comparatively high in protein. 
Very poor in calcium, they are generally rich sources of phosphorus. 
Table 3 gives the nutritive constituents and mineral elements of the 
aquatic and root vegetables of oriental origin. 
Table 3. — Percentage composition (nutritive constituents and mineral elements) 
and ash alkalinity of 4 aquatic and 10 root vegetables grown in the vicinity 
of Honolulu 
Kind of material 
£ 
•*-5 
'o 
Nutritive 
constituents 
Mineral elements 
<N 
to 
X 
Z 
a 
°S 
o 
o 
© 
a 
"5 
Carbo- 
hydrates 
< 
"3" 
O 
B 
B 
o 
O 
i 
o 
g 
a 
£ 
i— i 
6 
JD 
1 
TO 
£ 
11 
ten 
£ * 
Z 
■a 
£1 
G 
5 
5 
*a 
'a 
"3 
< 
43 
44 
45 
Aquatics: 
Arrowhead 
Jesuits' nut ■ 
Lotus root. ... 
76.46 
80.00 
83.20 
79.54 
63.40 
60.62 
68.56 
72.37 
81.40 
78.23 
87.34 
95.04 
94.85 
93.74 
4.71 
3.49 
2.35 
5.89 
1.60 
1.09 
2.13 
1.48 
1.44 
1.11 
.94 
1.08 
.87 
1.40 
0.37 
.02 
.08 
.04 
.20 
.07 
.05 
.11 
.07 
.12 
.03 
.03 
.03 
.05 
16.12 
15.33 
12.35 
13.07 
30.00 
33. 37 
27.08 
24.23 
15.34 
18.60 
10.87 
2.39 
3.03 
3.20 
0.67 
.36 
.69 
.55 
3.90 
3.78 
.73 
.61 
.63 
.96 
.47 
.65 
.64 
.66 
1.67 
.80 
1.33 
.91 
.90 
1.07 
1.45 
1.20 
1.12 
.98 
. 35 
.81 
..58 
. 96 
0.016 
.016 
.025 
.002 
0.207 
.128 
.086 
.065 
0.0049 
.0020 
.0027 
.0018 
16.20 
"9." 00 
46 
47 
Water chestnut 2 
Starchy roots: 
6.40 
48 
Great burdock 
.064 
.066 
.023 
.013 
.008 
.009 
.021 
.023 
.039 
.039 
.069 
.069 
.032 
.041 
.020 
.026 
.019 
.048 
.0039 
.0019 
.0017 
.001.5 
.0074 
.0019 
.0006 
.0005 
.0010 
17.60 
49 
Kudzu 2 
19.60 
.50 
Taro— 
14.50 
51 
Japanese 
1.5. 40 
52 
53 
Yam 
Yam bean root 
10.70 
4.40 
54 
Nonstarchv roots: 
Radish- 
Chinese . - 
9.60 
55 
4.50 
56 
10.20 
' Expressed as cubic centimeters of normal acid solution required to neutralize excess of base per 100 
grams of fresh vegetable. 
» Peeled. 
* [fi, p. 145.) 
