Page:The Boston cooking-school cook book.djvu/334

280

Table showing Composition of Vegetables

Carbo- Mineral Water Articles Proteid Fat hydrates matter Artichokes... 9.05 (.g2ue 2 16.7 1 79.5 Asparagus) (soo odes 2 3.3 Ls 94, Beans, Lima, green . . 7.1 od 22 Ae eT, 68.5 ss green string §. . 92.2 4 9.4 — ot 87.3 Beetse se he ae ok 9.6 La 87.6 Brussels sprouts . . . 4.7 1.1 4.3 1.7 88.2 Cabbage. ee 4 5.8 1.4 90.3 Carrots haus calle 4 9.2 1.1 88.2 Cauliflower...) 0.) ol 6 8 6. 20 9008 Celery jes 0 eee 1 3. 1.1 94.4 Corn, green, sweet . . 2.8 1.1 14.1 ot 81.3 Cucumbers is). ¢.) 68 2 2.9 oO 96: Hee-plant; 6.30. oe 2 oO 5.1 5 92.9. Kohl-rabi 2 oo) (ogee. ah 5.5 1.3 91.1 Lettuce 036 toes 4 3.3 1: ' OA. Okra Bod ey ee 4 9.5 at 87.4 Onions, 4.45.0 3,0 44 8 5) 2 93.5 Parsmipsi ei) oe Le .6 16.1 1.7 79.9 Peas) green .). Gyan 4.4 5 16.1 9 3a Potatoes, sweet . . . 1.8 wa 27.1 oli 69.3 o white 20) (32:1 ol 18. 9 1829 Spinacia ok. Ge ok oO 3.1 1.9 92.4 Squash ee ALG 6 10.4 9 86.5 Tematees (00) 28S A 3.9 oO 94.4 OrMIPS 6 a eee : 8.7 8 88.9 W. O. Atwater, Ph.D.

Vegetables include, commonly though not botanically speaking, all plants used for food except grains and fruits. With exception of beans, peas, and lentils, which contain 4