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

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CHAPTER XIX

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

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