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
