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/333

 bulb. The latter are more prized for eating purposes. There are many varieties grown.

Composition of Edible Portion.—

Water,                                                91.8 percent Protein,                                               1.3    " Fat,                                                    0.1    " Sugar, and other carbohydrates,                        5.8    " Ash,                                                    0.7    "

Rhubarb.—The botanical name for rhubarb is Rheum L. The French name is rhubarbe; German, Rhabarber; Italian, rabarbaro; Spanish, ruibarbo.

Rhubarb is a vegetable which is widely distributed in the United States and grows generally very early in the spring. It is a highly acid plant, and is used chiefly as a sauce and for making pies. It requires a very large addition of sugar to make it palatable. It has medicinal properties which give it additional value. There are many varieties grown. It is a plant that is ready for use very early in the spring, being available in the farmer's garden almost before any other vegetable, and this makes it of still greater value.

Composition of the Edible Stem.—

Water,                                                92.67 percent Ash,                                                    .94    " Protein,                                                 .83    " Fiber,                                                 1.11    " Sugar, starch, etc.,                                    3.26    " Fat,                                                   1.19    "

The above data show that the rhubarb is practically valueless as food and is chiefly condimental. In regard to its nutrients the fat is in a larger proportion than in that of almost any other succulent vegetable.

Squash.—Another variety of the gourd family which is highly prized as a food product is the squash. It is used in the same manner as the pumpkin, and is highly valued both as a food for man and domesticated animals.

Composition of the Flesh of the Squash.—

Water,                                              88.09 percent Ash,                                                 1.72    " Protein,                                               .92    " Fiber,                                               1.04    " Sugar, starch, etc.,                                  8.05    " Fat,                                                  .18    "

The above data show that the squash is a much more nutritive substance than the pumpkin. In other respects it is little different in its composition, being only a dryer form of pumpkin.

Sweet Potato.—The vegetable known as sweet potato is known botanically as Convolvulus batatas L.

From the name it is seen that the sweet potato does not belong to the same botanical family as the potato itself. By reason, however, of its similar