HAWAII AGE 
UNITED 
JCULTURAL EXPERIMENT STATION 
HONOLULU, HAWAII 
Under the supervision of the 
STATES DEPARTMENT OF AGRICULTURE 
BULLETIN NO. 60 
Washington, D. C. 
December, 1929 
UTILIZATION AND COMPOSITION OF ORIENTAL 
VEGETABLES IN HAWAII 
H. L. Chung, Agronomist, and J. C. Ripperton, Chemist 1 
CONTENTS 
Page 
Classification of vegetables 1 
Group 1. Leafy and stem vege- 
tables 2 
Group 2. Fruit and pod vegeta- 
bles 33 
Group 3. Aquatic and root vege- 
tables 45 
Composition 
Experimental methods 
Leafy and stem vegetables — 
Fruit and pod vegetables 
Aquatic and root vegetables 
Classified list of vegetables 
Literature cited 
Page 
57 
58 
58 
GO 
Gl 
G2 
63 
Emigrants from the Orient to the Hawaiian Islands in 1852 and 
later brought with them many of the plants characteristic of their 
native lands. As a result, a collection of vegetables which are 
largely indigenous to the Orient has been gradually accumulated in 
Hawaii, where they are considered unique botanically and valuable 
dietetically. These vegetables are now grown extensively in Hawaii, 
but they are not as well known to the local cosmopolitan population 
as they should be. The purpose of this bulletin is to make the vege- 
tables better known in order that they may be more generally 
utilized to aid in varying the dietary. 
Most of the vegetables discussed in this bulletin are of Asiatic 
origin, coming chiefly from China, India, Japan, Chosen, and Persia. 
Some have long been established in China and Japan, w T here they 
were introduced centuries ago. 
CLASSIFICATION OF VEGETABLES 
For the sake of convenience the vegetables have been arranged 
alphabetically in three groups: (1) Varieties the leaves and stems 
of which are the principal parts used; (2) varieties that are raised 
for their fruits and pods; and (3) varieties that are raised primarily 
for their roots or underground portions. 
1 The writers gratefully acknowledge their indebtedness to Shao Chang Lee, professor 
of the Chinese language, university oi Hawaii, tor helpful suggestions and for veriflcatio i 
of the Chinese names and characters; to T. Shimizu. agriculturist, for identification of 
the vegetables, and to G. Kawahara, seedsman, for furnishing the Japanese Dames and 
characters ; to F. H. B. P.rown, botanist of the Bishop Museum, for confirming the botani- 
cal names; to Mrs. Shao Chang Lee and Miss Lillian Moo for the Chinese recipes; and to 
the Japanese Committee of the International Institute of Honolulu for the Japanese 
recipes. 
74123°— 29 1 1 
