19. TABLE SHOWING COMPOSITION AND FOOD VALUE OF VEGETABLES.--As
vegetables vary considerably in the amount of the food substances they
contain, so do they differ greatly in their food value. This is clearly
shown in Table I, which gives the percentage of the food substances of
vegetables, as well as the food value per pound, in calories, that these
vegetables contain. The figures in this table are taken from Atwater's
Table of American Food Materials, and refer to the edible portion of the
material. In the case of several vegetables, no figures are given by
this authority, but in the table here presented the percentages and the
calories for the vegetables most similar are used. For example, the
figures for lettuce are used for endive, as the composition and food
value of this vegetable are not included and it resembles lettuce very
closely. Constant reference should be made to Table I as progress is
make with the study of vegetables and their preparation. Noting the
difference in the composition of the different vegetables, as well as
the variation in their food value, will be not only interesting but
instructive. For instance, when the housewife realizes that lettuce and
celery furnish only 85 to 90 calories to the pound, while dried beans
and peas average more than 1,700 calories to the pound, she will
understand better the place that these foods occupy in the dietary.
TABLE I
COMPOSITION AND FOOD VALUE OF VEGETABLES
Food Value
Vegetable Water Protein Fat Carbo- Ash per Pound
hydrate Calories
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Asparagus .
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