Page:The Boston cooking-school cook book (1910).djvu/334



VEGETABLES

Table showing Composition of Vegetables

Carbohydrates  Mineral  Water Articles  Proteid  Fat                 matter Artichokes         2.6     .2     16.7          1. 79.5 Asparagus          1.8     .2      3.3          1. 94. Beans, Lima, green 7.1     .7     22. 1.7    68.5  "   green string  2.2     .4      9.4           .7     87.3 Beets               1.6     .1      9.6          1.1     87.6 Brussels sprouts    4.7    1.1      4.3          1.7     88.2 Cabbage             2.1     .4      5.8          1.4     90.3 Carrots             1.1     .4      9.2          1.1     88.2 Cauliflower         1.6     .8      6.            .8     90.8 Celery              1.4     .1      3.           1.1     94.4 Corn, green, sweet  2.8    1.1     14.1           .7     81.3 Cucumbers            .8     .2      2.5           .5     96. Egg-plant           1.2     .3      5.1           .5     92.9 Kohl-rabi           2.      .1      5.5          1.3     91.1 Lettuce             1.3     .4      3.3          1.      94. Okra                2.      .4      9.5           .7     87.4 Onions              4.4     .8       .5          1.2     93.5 Parsnips            1.7     .6     16.1          1.7     79.9 Peas, green        4.4     .5     16.1           .9     78.1 Potatoes, sweet    1.8     .7     27.1          1.1     69.3 "   white       2.1     .1     18.            .9     78.9 Spinach             2.1     .5      3.1          1.9     92.4 Squash              1.6     .6     10.4           .9     86.5 Tomatoes             .8     .4      3.9           .5     94.4 Turnips             1.4     .2      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 a