VEGETABLES. 38 VEGETABLES. crops, as beans, beets, cabbage, potatoes, peas, etc., this article is confined to the food value of vegetables. The various parts of plants eaten as vegetables include roots (turnips, salsify) ; bulbs (onion, garlic) ; tubers (potato, Jerusalem artichoke) ; stems (sea-kale, asparagus) ; leaf buds (Brus- sels sprouts) ; leaves (lettuce, cabbage) ; flower buds (cauliflower, capers) ; flowers (lily, arti- and the cob of corn somewhat over 50 per cent. When potatoes, carrots, sweet potatoes, and pars- nips are peeled the material removed constitutes on an average 20 per cent, of the original weight. The loss with fresh vegetables is usuallj' lesa than with withered ones. The following table shows the average percentage composition of the edible portion of various vegetables, fresh and canned : AvEHAGE Composition of Edible Portion of Vegetableb Artichoke (Jerusalem).. Anparagus , Beans (shelled, green).., Beans (string) , Beets Cabbage Carrots Cauliflower Celery Collards Corn (green) Cucumber Eggplant Greens (dandelion) Kohl-rabi Leeks Lettuce , Mushrooms Muskmelou Okra Onions Parsnips Peas (green) String or sugar peas..., Cow pea (green) , Potato Sweet potato , Pumpkin Radish , Rhubarb Rutabaga Spinach Squash Tomato Turnip Watermelon Beans (shelled).. Lentils Peas Cow pea Artichoke (globe).. Asparagus Beans {strnig) Beans (green) Brussels sproutfl.... Corn Okra Peas (green) Pumpkin Squash Tomato Water Protein Fat Nitrogen free extract Crude fibre Ash Fuel value per pound Per cent. Per cent. Per cent. Per cent. Per cent. Per cent. Calorlea 79.5 2.6 0.2 15.9 0.8 1.0 365 94.0 1.8 0.2 2.5
- 0.8
0.7 105 68.9 9.4 0.6 29.1 2.0 740 89.2 2.3 .3 6.6 1.9 .8 195 87.6 l.C .1 8.8 .9 I.l 215 91.5 1.6 .3 4.6 1.1 1.0 145 88.2 1.1 .4 8.2 1.1 1.0 210 92.3 1.8 .6 3.7 1.0 .7 140 94.6 1.1 .1 31.3 1.0 85 87.1 4.6 .6 61.3 1.6 225 76.4 3.1 1.1 19.2 .6 .7 470 95.4 .8 .2 2.4 .7 .5 80 92.9 1.2 .3 4.3 .8 .5 130 81.4 2.4 1.0 10 .6 4.6 285 91.1 2.0 .1 4.2 1.3 1.3 145 91.8 1.2 0.6 6 .8 0,7 160 94.7 1.2 .3 2.2 .7 .9 90 88.1 3.5 .4 6.0 .8 1.2 210 89.5 .6 7.2 2.1 .6 18S 90.2 1.6 .2 4.0 3.4 .6 175 87.6 1.6 .3 9.1 .8 .6 225 83.0 1.6 0.6 11.0 2.5 1.4 30O 74.6 7.0 .6 16.2 1.7 1.0 465 81.8 3.4 .4 12.1 1.6 .7 335 66.9 9.4 .6 22 .7 1.4 620 78.3 2.2 .1 18.0 .4 1.0 386 69.0 1.8 .7 26.1 1.3 1.1 570 93.1 1.0 4.0 1.2 .6 120 91.8 1.3 6.1 .7 1.0 135 94.4 .6 2.5 1.1 .7 105 88.9 1.3 7.3 1.2 1.1 190 92.3 2.1 .3 2.3 .9 2.1 110 8S.3 1.4 .6 8.1 .9 .8 215 94.3 .9 .4 3.3 .6 .6 105 89.6 1.3 .2 6.8 1.3 .8 185 92.4 .4 .2 6 .7 .3 140 12.6 22.6 l.S 55.2 4.4 3.6 1605 8.4 25.7 1.0 59 .2 ... 5.7 1620 9.6 24.6 1.0 67.5 4.5 2.9 1655 13.0 21.4 1.4 66.7 4.1 3.4 1590 92.5 .8 4.1 .6 1.7 110 94.4 1.5 .1 2.3 .5 1.2 85 93.7 1.1 .1 3.3 .5 1.3 95 72.7 7.0 .2 17.3 1.2 1.6 480 93.7 1.6 .1 2.9 .5 1.3 95 76.1 2.8 1.2 18.2 .8 .9 455 94.4 .7 .1 2.9 .7 1.2 85 85.3 S.S .2 8.6 1.2 1.1 255 91.6 .8 .2 5.6 1.1 .7 160 87.6 .9 .5 9.8 .7 .S 236 94.0 1.2 .2 3.5 .6 .6 105 •The fl^refl printed between the columns "nitropen-free extract" and "crude fibre" indicate the sum total of these two ingredieuts, which in some instances have not been determined separately. choke) ; fruits, green (cucumbers, okra) ; fruits, ripe (tomato, melon) ; seeds, unripe (corn, peas) ; seeds, mature (lentil, be.an). Few vege- tables are eaten fiitire; they generally contain more or less inedil>]c matter such as seeds, skin, etc., and when prepared for tlie table some edible material is also (■(iiiimonly lost, an amount which varies with dilfereiit vegetables, different speci- mens of the same vegetable, and with the metluul of preparation. The pods of fresh beans and peas constitute on an average about .50 per cent. of the entire weight of tlie unshelled vegetable, It will be seen that (excepting the dry legumes mentioned above) vegetables have a bigli water content and a comparatively low percentage of nutrients in proportion to their bulk. The prin- cipal nutrients are carbohydrates, including ni- trogen-free extract (starch, sugar, etc.) and crude fibre. Some vegetables, notably the legumes, contain fairly large amounts of protein. The fat (or ether extract) consists of coloring-mat- ters, wax, etc., in addition to true fat or oil. This group is not abundant in vegetables com- monly eaten. The mineral matter of ash consists
