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/313

 The above data show that cabbage is composed chiefly of water, amounting to as much as 91 percent of its weight. Its principal food constituents are starch, sugar, and digestible fiber. Its most valuable food constituent is most probably the protein, of which it contains a large proportionate quantity. In all its forms cabbage is a wholesome, if not very nutritious, dish.

Carrot.—The botanical name of the carrot is Daucus carota L. French, carotte; German, Mohre; Italian, carota; Spanish, zanahoria.

This plant is indigenous to Europe. The carrot is naturally a biennial plant, though it is often produced in a single season, and especial efforts are made to produce quick-growing carrots. This vegetable is much more common in Europe than in the United States, and when grown here at all it is used chiefly in soups and often for cattle food. There is a large number of varieties of carrots, but practically all belong to the same botanical species. The flesh is often of a yellow tint, though blood-red carrots are grown and highly prized.

Composition.—

Water,                                             88.59 percent Ash,                                                1.02    " Protein,                                             1.14    " Fiber,                                              1.27    " Starch, sugar, etc.,                                 7.56    " Fat,                                                 .42    "

It is seen from the above data that the carrot has almost exactly the composition of the garden beet. Its principal food value is in the sugar and other carbohydrates which it contains. It also has a notable proportion of protein and has almost 12 percent of solid matter.

Cauliflower.—Cauliflower is a variety of cabbage the edible portion of which is the extraordinarily modified and thickened flower cluster. It is more tender and delicate in its structure than the common cabbage. The French name is choufleur; German, Blumenkohl; Italian, cavolfiore; Spanish, coliflor.

It is highly prized when prepared for the table with a sauce. It is a dish which is much more common in Europe than in this country, where it is not appreciated as it should be. There is a large number of varieties produced, chiefly by the different methods of cultivation and the effect of environment in which they are grown.

Composition.—

Water,                                            90.82 percent Ash,                                                .81    " Protein,                                            1.62    " Fiber,                                             1.02    " Sugar, starch, etc.,                                4.94    " Fat,                                                .79    "

The cauliflower is very close to the cabbage in composition, having, however,