Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/312

 mentioned the long blood-red beet, which is the common garden beet, the rough-skinned red beet, the pear-shaped beet, the turnip-shaped beet, all of which are of the red color. There is also cultivated for eating purposes a beet with yellow flesh, though it is not by any means so common as the red garden beet.

Composition of the Beet.—The following data represents the average composition of the red beet used as a vegetable:

Water,                                            88.47 percent Ash,                                               1.04    " Protein,                                            1.53    " Fiber,                                              .88    " Sugar, starch, etc.,                                7.94    " Fat,                                                .14    "

The above data show that the average garden beet has a little less than 12 percent of solid matter and a little more than 88 percent of water. It is rather poor in protein, though it is not a vegetable which can be classed as being excessively deficient in nitrogenous constituents. Its chief food value, however, is in the sugar which it contains, which is more than 7 percent. It is quite deficient in fat.

Brussels Sprouts.—Brussels sprouts is a variety of cabbage which is grown over large areas in different countries and has a deservedly high reputation on the table. The French name is chou de Bruxelles; German, Brüsseler Sprossen-Kohl; Italian, cavolo a germoglio; Spanish, bretones de Bruselas. The composition of Brussels sprouts is practically the same as that of cabbage.

Cabbage.—The botanical name of the cabbage is Brassica oleracea L. and it belongs to the family Brassicaceæ. It is a plant which is indigenous to both Europe and Asia, and still grows wild in some parts of the European continent. It is eaten both raw, in the form of salad, slaw, etc., and cooked in various methods. It is also subjected to a fermentation, producing the highly prized dish known as sauer-kraut. Its French name is chou cabus; German, Kopfkohl; Italian, cavolo cappuccio; Spanish, col repollo.

The cabbage is a plant which, as it approaches maturity, has its leaves folded upon each other in a solid mass, producing the head. These leaves naturally become bleached and are extremely crisp and tender. The external, free leaves are not prized as a food. The varieties of the cabbage are almost legion and are produced by different methods of cultivation.

Composition.—

Water,                                                90.52 percent Ash,                                                   1.40    " Protein,                                                2.39    " Fiber,                                                 1.47    " Starch, sugar, etc.,                                    3.85    " Fat,                                                    .37    "