Division of Agricultural Science UNIVERSITY OF CALIFORNIA ^i^Q NUTRIENT COMPOSITION OF FRESH CALIFORNIA GROWN VEGETABLES By FREDERICK D. HOWARD, JOHN H. MacGILLIVRAY, MASATOSHI YAMAGUCHI CTBRARY PJJIVERSITY OF CALIFOKSib, DAVIS AtlFORNIA AGRICULTURAL XPERIMENT STATION BULLETIN 788 *r- Ik CONTENTS Section I. Proximate Composition of Vegetables (tables) 5 Methods Used 18 Section II. Vegetable Descriptions and Notes (tables) 21 Section III. Bibliography of Food Value Analyses 39 SEPTEMBER, 1962 THE AUTHORS: Frederick D. Howard is Assistant Olericulturist , Depart- ment of Vegetable Crops, Davis; John H. MacGillivray is Professor of Vege- table Crops and Olericulturist in the Experiment Station, Davis; and Masa- toshi Yamaguchi is Lecturer in Vegetable Crops and Associate Olericulturist in the Experiment Station, Davis. NUTRIENT COMPOSITION OF FRESH CALIFORNIA-GROWN VEGETABLES M F. D. HOWARD JOHN H. MacGILLIVRAY M. YAMAGUCHI T A JLhe tables in Section I present de- tailed information on the nutrient ► composition of fresh vegetables grown in California. In addition to the min- "erals normally shown in nutrient ..tables, contents of sodium, potassium, and magnesium are presented. Per "cent refuse and household equivalents are also given. Analyses were made on the edible portion, and the value r, shown represents an average obtained from up to six samplings. The methods r used are described on pages 18-19. v Some of the crops in the tables may be considered minor, but are im- portant in the diet of many people. Consumption of these minor crops in "the United States amounts to between 25 and 30 pounds per capita, or about 8 per cent of the total vegetable con- sumption. They provide an opportu- nity for interesting food variations as * Submitted for publication July 17, 1961. well as supplying dietary essentials. Since nutritional values for many of these crops are not generally available, they are incorporated here. A "Vegetable Description" section, which gives common names and the scientific names according to L. H. Bailey, follows Section I. Where a con- troversy has arisen concerning the sci- entific name, the alternative nomen- clature is shown with an appropriate reference. This section includes por- tion analyzed, season available, com- mon edible form, and some miscellane- ous information. The numbering agrees with that used to identify the vegetables in the composition tables. French, German, Italian, and Spanish equivalents are listed below the com- mon English name. A bibliography of food value anal- yses arranged by countries is given in Section III. SECTION I. 'idfV 1 PROXIMATE COMPOSITION OF VEGETABLES PROXIMATE COMPOSITION Vegetable Refuse A P» Amount per 100-gram fresh e dible portion 1, No. Approximate household equivalent Average food Water Protein Fat Total sugar L '6the CHQ (100gm=3Hoz) energy * Artichoke, Globe.. per cent 60 units 1 small or Y 2 calories grams « 1 4. large 20 83 2.7 0.2 1.8 0.5« Large bud, 200 gm A 2 Bracts 60 20 20 20 82 84 2.6 2.8 0.1 0.2 1.8 1.4 0.6l .0.6i 3 Receptacle Small bud, 100 gm 4 Bracts 60 30 21 22 83 81 2.7 2.5 0.2 0.3 2.2 1.4 ^.4 0.6 5 Receptacle Asparagus A i 6 Green, shoots 40 6 5-inch spears Vi- to y 8 - inch diam- 1 i eter 27 92 2.8 0.2 1.9 0.3 7 White, shoots 30 6 5-inch spears l A- to y 8 - inch diam- w eter 25 93 1.9 0.2 2.3 0.2 Asparagus Bean (See 15) Beans 8 Blackeye pea (Cowpea) 6 % cup 40 85 3.3 0.3 3.0 3.3 9 Fava, immature . . 70 Vz cup 53 81 5.6 0.6 2.8 #8 10 Lima, baby 60 2 A cup 90 69 7.1 1.4 3.1 9.2 11 Lima, Fordhook. . 60 ^cup 80 71 6.3 1.8 2.5 £.5 12 Snap, bush 6 Mcup 34 86 2.7 0.2 2.1 3.6 13 Snap, pole 5 %cup 21 91 1.6 0.1 2.3 1.2 14 Soybean 40 Y% cup 106 73 9.0 5.0 2.8 4.1 15 Yard-long 3 Mcup 30 89 2.8 0.4 3.1 8.7 16 Bean Sprouts \ (Mung bean) 1% cups 25 92 2.7 0.1 2.1 1.4 17 Beets, Table 65 % cup, 2 roots, 2-inch A diameter 34 89 1.9 0.1 5.9 4H! Bell Peppers (See 82-83) * 18 Borage 20 1% cups 17 93 1.8 0.7 0.9 0.2 Braschette (See 59) * 19 Broccoli, Sprouting 20 % cup or 23^2 it stalks 23 90 3.6 0.3 1.6 0.4 20 Brussels Sprouts. . 5 5 to 7 sprouts 26 88 3.5 0.2 2.2 f 5 21 Burdock Root 10 1 cup 40 72 1.1 (o.i) d 1.9 4.8' A a As purchased. (Per cent refuse will vary according to quality and method of preparation.) b Carbohydrates. The carbohydrate fraction of artichoke contains inulin, which is reportedly not metabolized by man in these figures. d Estimated value. e Fructosans not included. yEGETABLES Amount per 100-gram fresh edible portion » Vitamins Minerals A Thiamine Riboflavin Niacin c Ca Fe Mg P K Na tenrational units milligrams milligrams u 160 0.08 0.06 0.8 11 53 1.5 48 78 340 110 220 0.09 0.07 0.7 12 57 2.1 39 70 270 70 -100 0.08 0.04 0.8 10 44 1.4 50 80 340 110 ^20 0.07 0.09 0.8 11 37 1.5 39 75 310 56 . 10 ° > 0.07 0.04 0.7 10 47 1.7 60 83 370 110 i 980 0.23 0.15 2.2 48 24 1.5 52 50 0.11 0.08 1.1 28 16 1.1 52 634 0.37 0.06 1.3 38 32 1.7 54 78 220 5 '350 0.17 0.11 1.5 33 22 1.9 38 95 250 50 390 0.27 0.13 1.6 31 62 3.3 175 ^50 0.29 0.11 1.4 27 28 2.5 30 145 260 5 540 0.09 0.08 0.9 21 35 1.2 51 78 330 9 '450 0.21 0.07 0.6 16 50 0.8 37 41 200 4 ,640 0.57 0.14 1.6 33 66 2.5 178 1,400 0.13 0.11 1.0 32 50 1.0 51 59 210 4 25 0.11 0.03 0.6 12 20 0.6 16 35 130 2 Trace 0.05 0.02 0.4 11 13 0.5 19 55 290 130 4,200 0.06 0.15 0.9 35 93 3.3 52 53 470 80 / 3,800 0.11 0.10 0.6 110 78 1.0 39 74 360 40 ><950 0.13 0.04 0.6 85 39 0.9 23 69 390 30 0.01 0.03 0.3 3 41 0.8 51 PEOXIMATE COMPOSI^Iof No. 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 11 Vegetable Cabbage White Red Savoy Chinese Pak-choi Pe-tsai Cantaloupe (See 66) Cardoon Carrots Chantenay Dan vers Imperator Nantes Casaba (See 67) Cauliflower Snowball Winter Celeriac Celery Self-blanching Green Celtuce Leaves Stalks Chard, Swiss, leaves Chayote Chicory Leaves Roots Chili Peppers (See 84-85) Chinese Okra (See 73) Chives Collards (See 58) Corn, Sweet Cowpea (See 8) Cress, Water— (See 124) Refuse A P* per cent 15 15 15 5 10 55 20 25 20 15 50 60 55 5 5 20 70 5 20 65 Amount per 100-gram fresh edible portion Approximate household equivalent (100gm=3Hoz) V/ 2 CUps \y 2 cups 13^ cups 13/2 CUps 13^ cups 13^ cups 1 cup 1 cup 1 cup 1 cup n cup 2 A cup Yi medium, 1 cup % cup Mcup 134 cups %cup iy cups %cup X A head 1 cup % bunch 1 medium ear or Y 2 cup Average food energy calories 21 19 20 13 11 10 31 32 33 32 22 22 20 7 12 12 16 26 13 23 20 116 Water Protein 92 92 91 95 91 94 89 87 86 88 91 90 88 96 95 94 95 92 93 92 80 92 68 Fat 1.2 1.4 2.0 1.5 1.2 0.7 0.8 1.0 1.0 0.8 2.2 2.2 1.5 0.7 0.9 1.1 0.6 1.8 0.9 1.7 1.4 2.8 4.0 0.1 0.1 0.1 0.2 0.2 0.1 0.2 0.2 0.2 0.2 0.1 0.3 0.3 0.1 0.1 0.4 0.2 0.2 0.3 0.3 0.2 0.6 1.3 tt As purchased. b Carbohydrates. e Fructosans not included. 8 VEGETABLES Amount per 100-gram fresh edible portion Vitamins Minerals Thiamine Riboflavin Niacin Ca Fe Mg milligrams milligrams 0.05 0.05 0.07 0.04 0.04 0.02 0.05 0.05 0.05 0.05 0.09 0.08 0.05 0.03 0.03 0.09 0.02 0.04 0.03 0.06 0.04 0.10 0.20 0.03 0.03 0.03 0.07 0.05 0.03 0.04 0.04 0.04 0.03 0.02 0.06 0.06 0.02 0.04 0.12 0.02 0.09 0.04 0.10 0.03 0.18 0.06 0.3 0.3 0.3 0.5 0.4 0.3 0.3 0.4 0.5 0.4 0.6 0.6 0.7 0.3 0.3 0.5 0.6 0.4 0.5 0.5 0.4 0.7 1.7 60 57 31 45 27 71 72 7 10 33 6 30 11 24 5 79 38 51 35 105 92 70 30 33 39 31 30 35 43 25 70 59 18 51 19 100 41 SI 11 0.4 0.7 0.4 0.8 0.5 0.7 1.4 1.1 1.3 0.9 0.5 0.6 0.7 0.3 0.5 0.8 0.3 1.8 0.4 0.9 0.8 1.6 1.4 22 17 28 27 14 42 17 17 12 19 20 10 14 38 17 75 14 30 22 55 45 34 42 42 37 31 23 36 40 43 32 45 60 115 27 34 34 43 46 20 47 61 51 125 220 190 230 180 230 400 250 280 230 340 300 160 240 330 330 240 150 420 290 250 260 Na 20 17 28 100 70 170 70 34 20 20 100 200 130 9 12 250 4 45 50 10 PEOXIMATE COMPOSITION No. 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 Vegetable Refuse A P a Cucumber Marketing Pickling Dasheen (See 115- 116) Dock (See 98) Edible Podded Pea (See 80) Eggplant Endive Epos Root (dry) . . . Escarole Fava Bean (See 9) Florence Fennel (Sweet anise) .... Garlic, bulbs Gherkin Ginger Gumbo (See 72) Honeydew (See 68) Horse-Radish Husk-Tomato Ice-Plant Kale Kale, Scotch (Braschette) Kohlrabi Leek Lettuce Butterhead Cos (Romaine). . . Crisphead (Great Lakes) Lima Bean (See 10- 11) Lotus Root per cent 15 Amount per 100-gram fresh edible portion 10 20 15 60 20 30 2 25 40 40 70 20 25 15 Approximate household equivalent (100gm=33^oz) Average food energy '4 cup >4 cup 1 slice, ^x4 inches or 1}4 cups Yi head 1 cup \\i cups or \i head 2 cups 2 of 2-inch diameter 6 fruits % cup % cup 1 cup \]4 cups V/ 2 cups 1>2 CUpS %cup 1 cup, 3 to 5 of 1-inch diam- eter M to Y 2 head ]4 head Yx head V/i cups calories 12 12 Water Protein Fat grams 20 11 154 12 15 39 17 28 55 25 5 27 26 23 35 11 16 11 69 96 96 93 95 60 94 93 61 93 90 77 91 94 85 87 91 83 96 94 95 75 0.6 0.1 2.5 0.7 0.1 2.0 1.1 0.1 3.3 1.3 0.2 1.1 4.6 1.8 9.3 1.2 0.2 1.4 1.1 0.1 2.3 6.4 0.5 1.0 1.4 0.3 2.2 1.5 0.7 2.8 3.1 1.7 1.8 1.4 0.5 3.9 0.7 0.2 0.1 3.3 0.7 2.0 2.8 0.6 2.3 1.7 0.1 4.5 1.5 0.3 4.5 1.2 0.2 1.1 1.6 0.2 2.0 0.8 0.1 2.2 2.6 0.1 1.2 a As purchased. b Carbohydrates. e PYuctosans not included. 10 VEGETABLES * Amount per 100-gram fresh e dible port on ■» Vitamins Minerals A Thiamine Riboflavin Niacin C Ca Fe Mg P K Na temfational units milligrams milligrams 45 0.03 0.02 0.3 12 12 0.3 15 24 150 6 *270 0.04 0.02 0.4 19 13 0.4 14 24 190 6 70 0.09 0.02 0.6 7 7 0.4 16 25 210 5 2.500 0.07 0.08 0.4 8 42 2.0 20 30 280 60 0.11 0.12 3.0 13 110 6.5 32 165 340 12 1,600 0.09 0.07 0.4 5 50 0.7 14 21 240 72 ^100 0.04 0.02 0.4 9 44 0.8 23 38 330 90 0.20 0.11 0.7 15 24 1.7 32 195 540 10 .270 0.10 0.04 0.4 51 26 0.6 32 38 290 6 0.02 0.02 0.6 5 22 0.3 13 T 0.06 0.03 0.5 95 150 2.4 81 41 420 16 380 0.15 0.03 3.5 4 8 0.3 34 2, 000 0.04 0.06 0.3 23 20 0.6 26 5,800 0.11 0.13 1.0 120 135 1.7 34 56 400 40 3,100 0.07 0.06 1.3 130 205 3.0 88 62 450 70 30 0.05 0.02 0.4 62 24 0.4 19 46 350 20 * 95 0.06 0.03 0.4 12 59 2.1 28 35 180 20 1^200 0.07 0.07 0.4 9 40 1.1 16 31 270 10 2 b 600 0.10 0.10 0.5 24 36 1.1 6 45 400 9 T 300 0.07 0.03 0.3 5 13 1.5 7 25 100 5 0.16 0.22 0.4 44 45 1.6 25 100 730 40 11 PEOXIMATE COMPOSITI01 Vegetable Refuse A P* Amount per 100-gram fresh edible portion Approximate household equivalent (100gm=3^oz) Average food energy Water Protein Fat Total sugar Melons Cantaloupe (musk- melon) Casaba. Honeydew. Watermelon. . . . Mung Bean Sprouts (See 16) Mushroom Mustard Greens . . New Zealand Spinach (See 100) Okra (Gumbo) .... Okra, Chinese .... Onion, Dry, bulbs Southport White Globe Sweet Spanish. . Onion, Green Bulb Leaves Parsley Parsnip Pear Tomato (See 118) Peas Edible (podded) Garden (green) . Peppers Bell (green) Bell (red) Chili (green) Chili (red)... Pimiento. . . . per cent 45 45 45 50 10 10 5 5 10 5 15 5 70 15 15 5 5 30 Y% of 6-inch melon 1-inch wedge from 8-inch melon Y 2 slice, % x 10 inches 6 1-inch cubes 2 cups 2 cups 10 to 12 pods 2 medium fruits 1 medium or 1 cup 1 medium or 1 cup 1 cup 2 cups 2}/2 cups or 1 small bunch Mcup Mcup %cup 1 of 4-inch fruit, 1 cup 1 of 4-inch fruit, 1 cup 1 medium 1 medium 1 large calories 31 26 41 36 13 15 25 20 37 26 21 19 16 53 35 68 22 29 43 46 35 90 92 87 90 92 91 93 86 90 90 92 90 81 88 79 93 91 86 84 90 1.0 0.6 0.9 0.6 2.9 2.7 2.0 1.2 1.5 0.5 1.3 2.0 2.2 1.2 2.8 5.9 0.9 0.8 2.0 2.0 1.2 0.1 0.1 0.1 0.1 0.1 0.2 0.1 0.2 0.6 0.1 0.2 0.2 0.3 0.3 0.2 0.3 0.3 0.6 1.5 2.0 0.9 7.0 6.2 10.1 9.0 0.1 0.8 2.5 3.2 8.1 6.3 3.5 3.0 1.1 4.8 4.0 5.6 4.0 5.0 5.1 5.5 5.6 a As purchased. b Carbohydrates. 6 Fructosans not included. 12 VEGETABLES Amount per 100-gram fresh edible portion Vitamins Minerals Thiamine Riboflavin Niacin Ca Fe Mg milligrams 0.06 0.06 0.06 0.08 0.08 0.08 0.20 0.05 0.06 0.02 0.06 0.07 0.08 0.09 0.15 0.30 0.06 0.11 0.08 0.10 0.05 0.02 0.02 0.02 0.02 0.30 0.11 0.06 0.06 0.01 0.02 0.05 0.14 0.11 0.05 0.08 0.08 0.02 0.08 0.08 0.10 0.46 0.9 0.4 0.6 0.2 4.6 0.8 1.0 0.4 0.1 0.1 0.3 0.2 0.7 0.7 0.6 1.5 0.4 0.7 0.9 1.0 0.6 45 19 32 6 70 44 12 9 6 32 45 90 17 60 40 160 220 245 240 165 5 140 81 20 33 27 62 80 125 40 43 35 4 17 18 9 0.4 0.4 0.2 0.2 0.5 2.0 0.8 0.4 0.4 0.6 0.5 1.0 2.0 0.7 0.9 1.6 0.4 0.3 1.4 1.0 0.5 milligrams 17 10 11 12 48 59 17 16 25 24 79 29 22 31 13 13 23 27 4 39 7 14 9 90 45 63 32 43 27 43 30 40 69 53 110 22 28 46 45 20 330 210 330 130 280 180 120 120 220 270 330 170 260 150 200 260 420 250 Na 20 12 20 5 320 9 340 50 10 70 10 140 10 6 10 13 PROXIMATE COMP OSIT^o , No. 87 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 Vegetable Potato Pontiac Russet Burbank. White Rose Pumpkin (See 107- 111) Radish Chinese winter. . Icicle Scarlet Globe. Rappini (See 121) Rhubarb Rutabaga Salsify (Vegetable oyster) 59) Scotch Kale (S Sea-Kale Blanched Green Snap Bean OSee 12-13) Sorrel (Dock) Soybean (See 14) Spinach Spinach, New Zealand Squash (Summer) Crookneck Early Prolific Scallop Zucchini Balsam Pear Chinese squash Squash (Winter) and Pumpkin Acorn, Table Queen Pink Banana Butternut Hubbard Chinese winter- melon Refuse A P* per cent 5 5 5 50 35 40 20 40 25 Amount per 100-gram fresh edible portion Approximate household equivalent (100gm=3Koz) 25 3 2 1 5 25 10 40 15 25 35 25 a As purchased. b Carbohydrates. n cup % cup % cup 1 cup 1 of 1-inch diameter 4 to 6 of 1-inch diameter % cup, 2 9-inch stalks % cup % cup or 2 medium 13^ cups l l A cups % cup IK cups \}/2 CUps y± cup z /i cup % cup Mcup % cup Mcup M°up %cup Mcup % cup Slice, 1x5 inches Average food energy calories 75 71 72 13 15 14 12 25 34 13 22 15 20 10 22 16 18 13 10 18 35 20 41 34 Water Protein Fat 78 80 80 94 94 94 92 90 77 94 90 93 90 94 92 94 93 95 94 94 86 91 85 96 2.3 2.1 2.0 0.6 1.1 0.7 0.7 1.2 3.3 2.0 3.5 2.0 3.6 1.5 1.4 1.0 1.2 1.2 1.1 1.0 0.8 2.0 1.0 2.0 0.2 0.1 0.1 0.1 0.1 0.1 0.1 0.2 0.2 0.2 0.3 0.3 0.7 0.4 0.2 0.2 0.2 0.2 0.1 0.2 0.2 0.1 0.2 0.1 0.5 0.1 Total sugar 0.7 0.7 1.0 2.5 2.5 2.7 2.0 5.0 2.9 0.7 1.2 0.3 0.6 0.4 2.6 2.4 2.5 1.8 0.8 2.3 7.0 3.0 4.5 5.0 1.9 1.3 0,6 0.8 0!2 0.4 * l'.O 0.3 ijO 1.3 02 14 4 * .VEGETABLES A Tiount per 100-gram fresh edible portion » Vitamins Minerals A Thiamine Riboflavin Niacin C Ca Fe Mg P K Na ernational units milligrams milligrams 0.13 0.02 0.3 10 9 0.7 30 65 390 6 * 0.10 0.01 0.6 6 10 0.7 26 38 340 12 0.09 0.02 0.6 36 19 1.3 20 51 370 9 IV- ► o 0.02 0.02 0.2 22 27 0.4 22 24 190 30 - 0.03 0.02 0.3 29 27 0.8 9 28 280 16 - 0.02 0.03 0.4 21 20 0.8 11 27 190 30 . 10 ° 0.02 0.03 0.3 8 130 0.7 28 20 360 10 Trace 4 0.09 0.04 0.7 33 31 0.4 19 41 220 20 0.08 0.22 0.5 8 60 0.7 23 75 380 20 100 0.04 0.04 0.3 26 35 0.5 34 4 ,1500 0.16 0.10 0.5 87 110 0.9 64 63 360 30 47000 0.04 0.10 0.5 48 44 2.4 103 63 390 4 - 5,800 ► 4,400 0.12 0.16 0.8 52 107 2.1 103 66 710 110 0.04 0.13 0.5 30 58 0.8 39 28 130 130 140 0.07 0.04 0.6 18 19 0.5 26 38 190 3 * 80 0.05 0.03 0.5 19 19 0.4 20 28 180 3 J 10 0.07 0.03 0.6 18 19 0.4 23 36 150 3 340 0.07 0.03 0.4 9 15 0.5 21 32 220 3 *380 0.04 0.04 0.4 84 19 0.5 28 450 * 0.02 0.04 0.5 57 13 0.4 23 mo 0.14 0.01 0.7 11 33 0.7 32 36 520 6 2,700 0.08 0.04 0.8 6 27 0.5 16 38 330 3 7,^00 0.10 0.02 1.2 21 48 0.7 34 33 400 5.400 0.07 0.04 0.5 11 14 0.4 19 21 320 7 ► Trace — ¥ 0.02 0.03 0.5 14 14 0.4 16 7 200 2 15 PROXIMATE COMPOSITE >] No. 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 Vegetable Sweet Anise (See 51) Sweet Potato Jersey Puerto (Porto) Rico Velvet Swiss Chard (See 39) Taro (Dasheen) Pink White Tomato Pearson San Marzano (Pear tomato) . . . Tomato, Husk — (See 56) Turnip Greens Roots (mature) . . . Tops and roots (immature) (Rappini) Vegetable Oyster (See 95) Water-Chestnut. . . Water-Convolvulus Water-Cress Watermelon (See 69) wonderberry Yam Yard-Long Bean (See 15) Refuse A P a per cent 15 15 15 15 15 10 55 20 35 20 Amount per 100-gram fresh edible portion Approximate household equivalent (100gm=3^oz) % CU P % cup %cup % cup Mcup 1 of 3-inch diameter 1 medium 2 cups % cup 2 to 4 plants 15 to 20 corms 13/2 cups 2 l A cups 1 cup %cup Average food energy calories 116 101 93 52 54 19 15 14 IS IS 56 25 11 24 Water Protein Fat Total sugar grams 67 70 69 80 82 94 94 91 92 92 82 92 95 89 74 2.0 0.2 6.0 2.0 0.2 4.4 1.4 0.2 5.8 1.0 0.2 0.7 2.0 0.2 1.0 0.9 0.1 3.5 0.9 0.1 3.0 1.5 0.3 1.3 0.9 0.1 3.8 1.8 0.2 1.7 1.4 0.1 4.8 2.6 0.2 0.3 2.3 0.1 0.2 2.0 1.0 1.0 1.8 0.5 0.5 a As purchased. b Carbohydrates. 16 1 VEGETABLES Amount per 100-gram fresh edible port] on ' Vitamins Minerals A Thiamine Riboflavin Niacin C Ca Fe Mg P K Na ternational units milligrams milligrams 1,500 0.10 0.02 0.8 32 60 0.9 34 57 390 40 8"; 800 0.20 0.03 0.5 18 36 0.9 30 71 430 60 14,000 0.10 0.04 0.2 21 37 0.7 28 65 290 80 0.10 0.03 0.6 5 60 0.7 46 107 560 4 ► 0.09 0.02 0.6 4 26 0.4 25 60 710 7 1,700 0.10 0.02 0.6 21 6 0.3 10 16 220 5 770 0.10 0.01 0.7 23 9 0.1 11 20 250 3 -a 3,400 0.07 0.10 0.6 60 190 1.1 31 42 250 40 0.04 0.03 0.4 21 30 0.3 11 27 170 40 • 2f;700 0.05 0.07 0.5 70 125 1.5 45 45 250 40 0.14 0.20 1.0 10 11 3.5 12 63 500 20 3,500 0.03 0.10 0.9 55 95 2.2 49 40 370 6 ^,700 0.09 0.12 0.2 43 120 0.2 13 60 270 32 '570 0.10 0.06 0.7 12 24 0.6 40 42 510 2 • 0.08 0.01 0.4 6 23 0.6 29 65 600 14 17 METHODS USED All analyses given in the preceding tables were performed on freshly har- vested materials in the chemical lab- oratories of the Department of Vege- table Crops, University of California, Davis. Vegetables were either grown at the Experiment Station at Davis, California, or obtained directly from farmers or wholesale markets. Trans- ported vegetables were packed in ice and prepared for analysis within two hours following arrival. Ten to 15 of the larger vegetables, each from dif- ferent plants where possible, were used in a sample. When smaller vege- tables were used, individuals from 20 or more plants made up the sample. Prior to sampling, the vegetables were trimmed. (The trimmings are listed as per cent refuse.) Approxi- mately one to two kilograms of chopped tissue representative of a given lot were selected for sampling. For vitamin analyses, aliquots were stabilized as rapidly as possible to avoid losses. Another portion was pre- served in boiling 95 per cent alcohol for total sugar and starch analyses. Additional aliquots were dried for water, protein, fat, and mineral de- terminations. Each compositional value was de- rived from the mean of duplicate anal- yses. Agreement between duplicates was within 5 per cent. Where two or more samplings were performed, the means were averaged. Food energy: Food energy was cal- culated from contents of total sugars and other carbohydrates, fats, and proteins according to Sherman's for- mula (Sherman, 1952). Water: Water content was taken as the difference between fresh weight and dry weight where the dry weight was obtained by drying 100 grams of chopped sample in a forced-draft oven at 65° to 70° C for 36 to 48 hours. Protein, calcium, phosphorus, and iron: These were determined by offi- cial methods (Association of Official Agricultural Chemists, 1955). Amino- naphthol sulfonic acid was substituted for hydroquinone as the reducing agent in the determination of phos- phorus. Crude fat: Crude fat was deter- mined by extracting two grams of dry ground sample with ethyl ether in a Soxlet apparatus until the weight of the residue was constant (approxi- mately 16 hours). The loss in weight was taken as crude fat. Sugars and other carbohydrates: Total sugars and other carbohydrates, including starch, were determined by the official methods (Association of Official Agricultural Chemists, 1955). Alcohol-insoluble carbohydrates were determined on the residue from the 80 per cent alcohol extract, using di- astase for digestion instead of malt extract. Vitamin A: Vitamin A values were calculated from carotene determina- tions, where 0.6 microgram of beta carotene or 1.2 micrograms of alpha carotene equal one International Unit. Carotene was determined by the method given in Methods of Vitamin Assay (Association of Vitamin Chem- ists, 1947). The sample was extracted in alcoholic KOH and petroleum ether in a Waring blender. Chromato- graphic analysis was used. Thiamine and riboflavin: Thiamine and riboflavin were determined photo- fluorometrically (Association of Vita- min Chemists, 1947). Niacin: The clarase-digested extract prepared for the thiamine and ribo- flavin procedures was stored under toluene at 32° F until analyzed for niacin. A microbiological method (As- sociation of Official Agricultural Chemists, 1955), modified by using 18 enzyme-hydrolyzed casein in the basal medium, was used. Ascorbic acid: Ascorbic acid was determined by the method of Loeffler and Ponting (1942). Dehydro-ascor- bic acid, which was reduced to ascor- bic acid by H 2 S, was included. Sodium, potassium, and magne- sium: These were determined on solu- tions prepared from dried, ashed plant material, using a Beckman Model DU name spectrophotometer modified with a special photomultiplier attachment as described by Brown et at. (1952). DISCUSSION Many factors influence plant com- position and hence nutrient value. Some general considerations may be genetic constitution, soil and climate, age or maturity at time of harvest, and method of handling between harvest and use. An excellent review of the literature stressing environmental in- fluences on chemical composition of plants was published in 1954 (South- ern Cooperative Series Bulletin No. 36). In 1951 a critical evaluation of sampling techniques and chemical analyses was published (Southern Co- operative Series Bulletin No. 10). It is important to bear these in mind in interpreting nutritive value data. Because of genetic differences, the nutrient composition of some of the more common cultivars is listed for comparison. For the major crops, where more than two analyses were made, samples were obtained from sev- eral growing areas and generally dur- ing the season of peak production. In this way some attention was given to variables related to soil and climate, though they were not pinpointed. Sample selection was made when the vegetables were considered to be at optimal market stage. For items ob- tained in the wholesale markets, the time lapse between harvest and sam- pling was, in general, less than 24 hours. Vegetables grown on the Ex- periment Station were sampled within 2 hours following harvest. Because the above-mentioned fac- tors influence nutrient composition variably, when the table is used the fig- ures should not be interpreted in an absolute sense but rather as indicative of an order of magnitude which can be expected. 19 LITERATURE CITED IN DISCUSSION OF METHODS Association of Official Agricultural Chemists 1955. Official and tentative methods of analysis of the Association of Official Agricultural Chemists. 8th ed. Washington, D.C. 1008 p. Association of Vitamin Chemists, Inc. 1947. Methods of vitamin assay. Interscience Publishers, Inc., New York. 189 p. Brown, J. G., C. G. Patten, M. E. Gardener, and R. K. Jackson 1952. A line operated photomultiplier unit for measuring spectral emissions in flame anal- ysis. Am. Soc. Hort. Sci. Proc. 59:337-342. LOEFFLER, H. J., AND J. D. PONTING 1942. Ascorbic acid. Rapid determination in fresh, frozen, or dehydrated fruits and vege- tables. Industrial Eng. Chem., Analytical Ed., 14 : 846-849. Sherman, H. C. 1952. Chemistry of food and nutrition. 8th ed. The Macmillan Co., New York. 721 p. Southern Cooperative Series Bull. No. 10 1951. Publ. by North Carolina, Georgia, Oklahoma, Texas, Arkansas, Louisiana, Mississippi, and Puerto Rico Agr. Expt. Stations. 143 p. Southern Cooperative Series Bull. No. 36 1954. Publ. by North Carolina, Georgia, Oklahoma, Texas, Mississippi, and Puerto Rico Agr. Expt. Stations. 198 p. 20 SECTION II. ^W ^% x *&? VEGETABLE DESCRIPTIONS AND NOTES a- ^ ,•■—! CD co -t- 3 bC 2 33 > cu a= C5 T3 d £'3 ^ o^ g d 02 d r X d w ^ cd , ,H » .|d,2 2 o* 2 © ^ d O CD o XirO co d O bC <» g.ti a) P* >rt co !*•£ °3^ £&* 33-5 £ »- o c< £ °2 S ^3 ^ Ho o3 0) drd-d a) w o ^D ^ co d £ O o3 ~, co d r=5 O d ° d o § s.sa g ^O to 173 d ^ «. ■t- 3 d Qd O n^ d^ • i o3_co «*• S g O (B 2 , -P lis °-d s- a? O > O 03 fill o3 M g W£ o .. x „-, ^ £ rt P co .— bo bfi 3 a T3 - - a> > g f3 N-d o CO O cd OX) bd 3 II t- CP o >> t- o o3 o3 3 & a s QOfuPn T3T3 a li- O CI o O o3 £ $^ g O^H U T3 o.2 -* — N O O C o •-' ^h o d -5 03 o3 > A •Big CD ■Is o3 a ^3 §o^^.§ o3 .§-3 60 d.— -■ - J3 >-5^ ^ bj'S.S bC^S^ 03,cDo3o303 T -"'03o3tL ^ce^c^ti * O ffipq bf) s r3 a 3 o 3 3 d -uco d d O d£>^ 02 CO O 2 O o3 o3 +3 - o> O M. '3 d< C o3 bC O 02-^ 02 o3 «« d 02 02 02 ■^ g cj m 02 02 HH ° bC O 3 aa « 3 d 02 O O !h bJo£ g 02 02 O 03 £l3 O 02 q^ 02 02 -d 02 GO 02 ^ > a 03 _g 02 02 C *-> Sh «+h 02 • • Si _0j n) 03 02 .2 «, » d S T3 * - a M 02—,. 3 d « o 02 g c £ ° 3 u 03 03 ° bC ° O „, ' 05 5f «j « «f-h _D s-i O d^' §12 i_2 « ' 2 5 ° O 03 rH s g " o 3 o O 03 Ph T5 ■si 6q 73 T3* C o 02 O a 02 U 3 02 o a 02 5h =3 ^^<^§ 2 °S 02^ S"^ "S f-H 02 3 O 02 02 3^ O OPh 03 J- 02 5h.S 2^ 02 §■ o d PQ 0) 03 03 03 03 -Q"o'o"o'o O io d 03 03 rd -D bC 0) d 2, 02 03 bfi_^ 5h -rH 03 5h 02 d bC d d o 02 02 02 02 03 02 o3 o3 o3 . • — s O O O T3 O o3^-s d & o3 — 1^ d "9 u o d •as 3 •as O a o O 02 d bC 03 01 02 bC 02 32 d\o3 bC 02 02 d 02 c3 CD O c3 o o L \ a b d In 02 Q, JO 3 3h 02 ft. d 1< rd O o • -2 £ ec Sh' J C55 Co 5^ 535 5h 02 co ^ ^ CO S <52 j ,co 1 60 CO w Oh CO 1 r. ^3 5h 3 e co C3i co o3 e > 02 ?55 co 3 53 02 Cm 3 CO o 5~ i-sS . ►< . •«* o3 CO c^ ^ ^s o 02 O dsH-q Qh^ O r^OQ > fc Qstf oq oq o3 d 03 o3 -d a 02 -d 02 PQ ol 02 X2 02 'o Ph Oi^ o o mm Si 02 02-° bC O 03,3 03-2 3 o3 -D +j bfig g02 02 02 C3 ° 03 02 Opq rH o3 -St o3 O ■V ^ -Or2 O o3 OH o3 o3 a i 3 02 si •Jo ^ r^ ^ O o3 >2.2-5 o3 hh _c o3 ^J^ o3 J2^ H« -+3-d 5- 3 -(J 02 =3 03 02 ^mp^fflr^ « o3 o3_3 02 in '3 b£ 3^3 03 C^S o3 o3 O O O eq W ««PQ ^M o © © bfi bC > to ^qd o3 fl 73 © o ro' c3 m <^ ^ '©CQ • >73 -1-3 © '©'d P^P ©.d ©OD d • O 03 d -M ° (OH) f!j ,0 jj CO O o3 g ■P pj to %-~ -^ . 03 Sh co s_ r^ © 0) O b i & > GOqdcdQd d _:t3 += l2 d g > o3 ^73 © £ S £d -©CO o3 o3 TJ o Ml) 'a ^ "S > CO CO ft CO «_, _^~> u -if -g ©"d o qjSJd o o3 Ph ftO £qd §41* 5 • > o S d & d w O co Ji S,5d.£ ^ C3 * « © CO ©^ > © M fl o3 S S-S © O ,D o3 fl © o3 ro - +a i ,£ © d d r| tf 53 © * d © o nfl CO R +=> C3 a o © © T w pO d 4-9 01 crt © •— £ 03 33 ft o -1-3 ©3 a* S3 d ro • "- 1 d -u aj © © a o © £ W X T3 © ^ U ?4» 3 .a o3 §1 s ° o ?_ Ofe 73 C! 75 N s ° O S-, Ofe 73 73 © © 111 tfOPn ^^ w ^d «s! S d-n d © d o3"kT "C S^ d ft d*> ftd r ejT - ( f CO g S d „ © +3 pc -p o3r m a 03 j-i 3 ft ® d J7 ^'"^ d-^3 u H olcc CO d co O ^^ d. C3 o3 J3 co . O © T5 > o3 © Hog* co • Q^ co 03 « ©_S © o3 © o3 ^d ■+ 3 OS -(J © 'co ^ O O ftq^ S § 6^ ©^v o3 -d OS OS ^ M o e ■S ^ S o3 W 2 > d d © .-h bfi d'J o d*^ g S^ftJ IP e > d S-. . © co o3 § > >o co 1 ft m M o o xs ^ d •Id JO 4^ bfi O 73 O ^ ©■** WOpqpq © bfi o3 ^2 ^2 o3 © if % O © 02 S§§>' "S g Sis 13 d © p73 co rd O o3 O gOtfOO ^ J pq c^pq o 73 © bC - 3 ° c3 3 o o ^3 O ©M o3 03 h-} n -d ©O e WW © ^O allSSlsSSilH N o^.Y 03 «mH ** 03 O ,-. 03 ^-SoMotf^w oooo^p; cqO cmO «-6 S '211 a o P o3 o3 aS o i Fh 03 '■5 0,Q' Fh | °3 tn q 03-* 03' 03 •^ a) 03 «s § 23.S M o q is ■ M bC q a& O 03 ^T3 go-g q p tn 03 cert O O O _ ^ 03 O T3 03 p2£ Fh bfi o3 bfl a 03 03 »" MO) g;a o £ >>03 Fh 03 OS**-" > T3 d 03 03 o3 °2 a 43.2 03 F- ao3 8< 0) r>i 03 o q O . 03 03 -f. 03 £ 03 o O cc o3 o3-h 03 O 03 -q CO 03 aj > 03 ^ 03 03 S 2 * Pnao o s3 a C3 g o3 03 o &J2 q M 03 £ T3 o3^ 3 K -< 03 03 Q3 q 03 q bfi • S 03 5 03 " 00,2 2>h TJT3 T3 03 Q3 S 03 03 « T3 T3 T3 03 03 0) 03 03 0) ' * o^ o t 5 o q o £ Oqj § ^ >-* s ° ^ o * o.2 o c3 o.2 S o3 O o3 O o3 O .PhOPh U PnUOrH PhOPLhI^ PhO PhO P4U Fh pj Fh r-l pH 03 ^a 5^ 03 03 03 ■+3 Fh 03 q^S « d q -»j q°l & q q -tJ >. bfi q ^a u 03 +3 bC q •a a=s * g ■c a~ a •£ gs s 52 S ~ ■c as q S-i F ^ = 03 £ as r «s L* 0, o3 03 q q 01 S 03 T3 q Fh 1 H O r— 1 CC 03 /■ — V o3 T3 u u .® 03 la -(-J T3 03 bC 03 ^j q o c o W bX)o1 ^3 S3 S r. _ cJ a3 0> "2* a .i C - eS C •g'S c o 03 ^-n 03 ft ■+3 03 *M ^ O O Si £h 03 03^0 a a 03 o ! 03 03 ,03 ^-^ la >> 03' x 03 o3 Fh la >> rS 03 ^^ q 03 ^Ph 03 /-n 03 ft ■+J 03 o o a o O x oQ ^9 S CO oo * =o . C Fh cq > ta & > o ~ 03 Fh o 03 ^ -. 1| 03 5 2 A 53 ^ > «•& C3 o3 ^ ^3 >P3 C3 O Fh JO bJ3 d O o to P-i OS'q q P 03 Fh T3 03 o o bJD O O Fh Fh ~ 5 o bC 03 O? 03 -3.2 3 a v o •5.2 If iJ C oo oo '5 J -2 ,2-2 c foHH a * "*~"hS * 03 O oT rn * S q o_o o o O Sh ^ il, h 73 c3,w o3 c3 03 Fh :0 ^03 c3 03 oT : q a 43-^ C 03 ® M O PS; O 03 O Fh ^ 03 Fh q 03 23 fh qr 03 ^ a S ^ 03 03-* O o 03 03 -q 03 (K 9/ o 03_Q oJC 03 q^ O 03 c3^S-d^ o3'o _03 g ^=JO Ch^ .2 o >> 03^2 ^ ° 03 ^ ^ 03 >--cO 03 ;^ 03 03 >-,-o *-> I- 2 05 £ S3 +i ^ CO _rt 73 05 "13 .2 >^ o3 05 c3 co 05 X °o ft- 3 X o Si 05 CO -t-= 03 Q 05 4j ' Q§ ^ £ X 3 fa "5 « *■ 5 05 £ 3 g g 2 o3 05^j ° ce ^ ^ P* 05 CO ^ • £ a «8 05 £;go 55 ;>> CO TO 3 ° ,rH CO x) -^ 05 O C3 IB O 05 S 3 3 3 05 > § ^ 05 ^ o^^G ® *H 3 o ^ CQ • 05 CO 05 3 to , >>£ o ^ c8 3 5 MO ^ft2 p > axs 05 a o3 C 05 O-D 3 co o3 05 05 lis F 3 -^ J* CO _, o 05 s ft ^ -a-sa T3 05 ^ o c3 O 3 05 ^ N W S_ O § g.g O oj hi 1 OOfeQ 03,3 b£ o 3 .a ^2 &.£xs.2 $3 fa £ M C ft > co »-. O g tfa-ft 05 ^* . 05 _£ • 05 05 05 *3 •£ N 05 rf-ta £ -^ S3 sT S3 o3 £ 05 O •£ J3 ^ T3 co 05 05-°^ 2^ £13 CO (Lh 05 03 T3 13 05 05 111 OtfpH 05 05 o o. 05 2^.2 * ft S3 c3 kt; (72GOfet> bf £ S3 +3 ftr^^ Cu 05 bX>£ '£ S: 5.2 as * ft S C 1* 05 > 05 bfi S3 O fe ^J co a + - > CO Sh ^^ I— I CO ~ o3 j 83 d ^ w ti fe so e OS 5^ 05 J-t 05 fn . "S « g « ft o8 o3 05 ft o3 m ■£.2 bC a 05 05 o > 3 C 3 05 05 CF ft 'Soft"* S-i 03 13 < 05 05 CO Wpq CO §2 W 05 O ^O bC c3 *T3 h fl+> ■j o -. -3 03 _ -3 &G ^O 05 g 03 -+J > "fa 83 CO Sh 05 05 -d >j O05 tn 05 13 o\ 05 S) Ph 3 % 11 3 05 „ 2 o3 o3 'O .2 o (h 05 .fa 05 Qj « o"2'o r § > >M o .1-1 05 •^OcoOO ti o3 35 B 50 05 co^d 05 3 bC ^ 05 co^ 3 3 ^N^' 05 !h *-! 3 O j3 O 05 O 2 a Oh 33 "H rt 03 — i .d +* hQ ' bC *-* 03 -^ O . > u^ ® 03 J ^ 03 IP bfi 3 3 03 03 03 m u o -+^ 'S-P^'-d «T» p 03 ^ hh 02 I— 1 +3 02 ■+-' 02 Hd t3 5 +h 02 i— i o3 o3q3 03 q) .5 3 .5 >»» dll >> 03 ^1 a'^ 2 03 £ 03 j_i 02 o U 02 ° 03 03 P a s-s • 03 9 oS3 o C3 O' V ° g 03 02 ^ O o3 fl O 03 03 • ^ 02 02 03 CX 03 I 02 0) 03 a C3 Oh 03 IS'Jj b- !>. P *h ^^C* 03 03 O a) bfi-^ ^ > s^ § 3 r ^ £ 2 £ £ ° bfi O 03 o o w o3 o3 C3 M ^ o 02 33 30 « ""P P Oh 1 rrt P 03 t -1 C3 ti_i Ph faC o o o -p Oh g, c3^3 03 ,-H 03 2 o/ts 2 O P 3 g -4-3 O Ph t- >> 02 +3 >rH o o o ^+3 O^ m r- O p "P - fn 03 Ph 93 Ph 03 So 02 Free istic dim t3 73 -3 T3 >•* £ ^T3 ^ > O * o O xi 03 03 2 ^ ■d c3 03 O »h o3 o3 O c3 n Sh o3 Ph ~ tf tioQ pel PhO P40Q Ph P4 u !Lh u s^ t- » CJD 03 a 03 03 a bC d 03 a 03 03 bfi d 03 !-H 03 03 a d Hoi d Sol 'Eh Ho: d ol d =r 33 P a ^3 P*" ^ 3 o3 ad r 03 £ o- s ^o3 \r p o3 o3 _ d - 02 03 > o3 03 r2 c3 c3 bC 03 ^ d ° 03 03 03 f3 -^ d 03 > c3 ^03 02 03 > o 1— 1 C3 N ' 02 J bfi O 03 > o3 03 02 02 02 jO pq 02 -4-3 'P O N Id P4 03 03 03 c3 03 c3 c3 ^H ^H c3 ■-, ^H 05 -4-3 03 03 ,— s +3 03 03 ^-v i ^ ■g g o o o^ Oh ° o o exec 03 03 o3 03 >5 c3 ^h 03 In 1 in 03 n c a o3 -4J Ph 03 Pi 03 bC ^ a 6 X3 tH d Perideridia oregana (S. Wats Mathias o O 11 6h 1 o 03 U o3 > % g 1 ■8 03 5 03 -© ©5 .g N -P -4^> N"a o ^ §^ ^^ /V» 03 ^_ 03 , r 03 d d 03 *d ^ -O o w d O 03 g o 03 o3 03 !h ■+3 02 o Si 03 03^3 b o o 3 -4-3 o o d 5 C7 1 Oh 03 02 a c3 +3 03 03 k 02 "p. s !h o 03 a p 03 P 03 O) p 03 ^3 o «2 _o3 ^3 'in P o 03 03 03 p'S v03 03 ^ 03 eg.; w o rft Oh 03 ^h o3 o3 cd'o p'o'o _i; S_ S-h !_ Ph O o3 o3 o3 c3 ^ Oh< o o 03 02 02 02 02 p-p g — i O 03 O 03 p p § P 03 03. P ,. 03 03 _ ^_p -d inai ilic auc Ph o3 bC o o ; °o P O > p p 2 ^ c ■ab.% ^ 33.33 03^5 Ph 13 << " CO o So SO 3 •| 8 I co W H O £ Q CO o H PL, s o CO W Q O a>;d d_!<73 a- 2 CJO cd -6 > > fci o2 or •- s a ■+-> "*"^ .d -+J 02 , a; o o ►>MH 02 T3 o3 *h P4Q <£ ^ O 1 CD -^ 03 ,© § § 1 £ W 5 5 1° ^■5t3 O 03 ^^3 02 TJ cd^ 3.2 02 £ 0) d. £"0 < 03 02 OO 3 S3 73 O g ^ ;_ S3 dO*~ s3^ S3 r- 5-1 C3 CD isH O • rH 73-g 8 d s > 03 08 g S3 «r ^ go& oS 1 ^ 'S3T3 cd E O cp > O O CD • |H «+H r K S-l +^>;dO tx) 03^3 <;0 O c3 73 2 ° c3 o PhO 0) s 03 S o3 03 '3 ph a) c3 fj O r^3 o 02 ^£ § d° CO -+a Si O CD ■go S o3 §£ S-l O OH r^P4 >. o3 s 03 (H OJ Eh o3 S3 as bC CD 02 h in CO ^w - =3 X S3 cp o S3 02^3 S3 . OTJ o O* S3 ^3 H?^> o o si o3 02 ^ CD 0D »Or— I 03 « o3 bD_^ o3 o d^ 03 ^CD * 'O ^ * o3 iYH.,-,.,-, Jin 02 T3 CD S ° o3 O PhO S d 03^; 02 CD > o3 o CD^-s o3 73 s-< f-t £ o3 ^d -^ §| oS .fed ^ « S CD ^d CD CO a t-i PQ CD _-d ■^-5 « 03 §!>& > ^ O CD (Dp3 ti S3 -m o CD d -t- 3 S 73 S COPh^ CD^-v 03 73 «£ °3 §3 . eo o3 ^6 -Sis §M s.^^ 03 S3 O ^_ -djD o3 O OOOO u, d^ COCOPh S3 JQ T3 CD ^3 CD d a 5 >>>-3 o o3V t-H Ti -d O) o o a u £ ^, o 0) o3 m !-< u > 03 S3 +3 Bl d r/j o d >> n A ci 02 «H 03 o > o3 03 03 -(-3 ^^ «3 a; o O, XII ** ° fc o o 88 .9 ^5 "I .si 0) o3 03 £ > 03 02 03 _M w3 ^l*ft ft 03 g 2 2 " •S bfi ^ 03 e3;£ Oh a a * t-O o J^> 3 so 03 5^ <» o3 O o3 g^+a o e o t3 03 £^3 O ftS 03 ^'03 ^ O D la* .. 3 s ^ fl =3 > 03 C 03 -° -~ - d 03 bc3 i— 1 ToT^ 03 s_i 03 j. Ifa s •c a~ g •a a~ s a 9 * {2 ft 9 * s 03 s_i •c a^ a ft 3 * > bfl*s3 ~o3 a | S h3 w ^w 03 a 03^ -U> 03 °02 ^ °-2 ftq3 C o3 c3 51S S-. 43 ;_ I Is -U ^— ' a' J 03 o3 e 8 S o o o ^^ *"■ "S c . e o3 kq ^O J co Oi 5! s S CO ■ ~ u ^ 3 o3 _jj hJ^ bC S S g a o3 02 co r ^ X5 o3 03 g 03 03 © ^ a s s s «« OO O O O -»j Oi J 03 03 5? 03 £* C£>H^ 02 H O 02 o H Ph 1— i O 02 Q ^ PQ I* 2 a- 1° as cd bO .1—1 ^ <-> ■3*1 o3 * «*1 . O w a) oj O <+-< to >•* > ^ 3 h, r-< CO T5 a 53.2 P4Ph S ^ T'-h CD =?!' <3JS ^ &2W f-H 2^ s-< 3^ ija 3^8^ bC^ £^73 c o o o > 2^ a S J 03^3 CD CD O o3 #rt CD fl -3 3> 73 o W.2 CD O o 03 "■3 ■'a _ ^ fa X p o3 _ O O fci o ^Ot3 S o3 .Th CD cr 3 o «^ c r-i G r* ^ I ° T3^ *> CD O CO co O CD ?»? o3 5 CD o3 J £.2 T3-d CD CD -3 £ o §.2 o3 o o3 f P4QOQ " 5 S ^.s Oh 3 53 kT 02 02^^ Oh o3 « < ^_ s-h-3 O C .3 o3 O, ^ rS O °3 CD -^ 03 g 03 s-i (h CO o3 3 oot§ •s ^ *>» ^ ^ gi,~0 fD b£ ->02 T3 CD $ ° o3 O P40 ?§ a 3 03 02 02fe c3/— s CD t- S3 e o CO • OB CO C co S o 03O CD X TT ^-O CD » 3 CO CD co 3 .St. a g^ CD' SSI's 2 w S3 § .9*2 o-t, S g T3 — ~ c3 +.) 5 ° C - ^H CO C *3 ^T3 - o 5 § O 03 2 OOfc 02fc S o ^5 CD > sj-s o3 ^h +j ^ ^ X O CD S 52 bC o o3 T3 >» E5- 02 o3 CD a 3 03 02fc 3 T3 C 03 ■+3 — CO CD a.-g > o3 CD Hd h^ 2^ o3 3 M 03 O O CO o C3 CD CD CD "c8§ CD CD erg •CD CD OS J> o o So Oh CO a cd _ o3 X CD Si g !-h CD CD--H 0^02 -Q o3 T3 o3 ^ 53 » ^^ cd a, J d 3-Q c3Tr ^^^ sseas «§, 5 8.S 5 o3 53 ^O a ° 2 SCD O g ^•^ 2-5 53 O o S 3 So -^ ^ o 0_-^ CD bfi 1 — <13 & b£_- «ti w! o^2^ bC^ CO r_: 35 ■g N ic§°l - 'snip- foked d for l .9 CD bfi c3 Fh o co CD Fh a 03 Fh CD ■a d e3 bfi CD .S"S Fh CD -3 o o* (chil- foimd is be- fruit- lrple- own. dark gand anine iloid. CO y ^ 0> IS Oh DO .S3 03^! '■13 & 03 ^ CD X d ■d d sS o3 +3 CD d o Fh b/D o3 -t- 3 > d +-_a % c3-djtf rd CO 3 > CO a g^ o o ^ . co co bJD 1 d 03_ £.| CO +i T3 Oh 03 O _H co t3 d^ 5 a 53.2"^ ,rt be ^-r:^ £ B-3 co" 03^^ 03 > d S^'a a .>>| o ^-^•a aco-a T3 ._ 03 ^ 53 • ^ 03 b£ O O . -*i Fh .r- H ^.S^d^o £ Fh «a o g.» 1> > 03 g O Oh .-d o 03 h2 ^ 03 -a -is^d ^ ■+_> -a 'a 03 *a IS IS m O 03 c3'~ £ 03 a c3 p-h c3 ^^ccaci.2 03 *i a 03 o^ CD • bfi bfi CD d >X -g co _^ o3CC a CD i o co CO X dj Fh C3 CO CD > O u Oh 1 d CD O o3 jO co^ n° d PM o3 G 02 d-d o o >> 03 Jh to 03 03 > d if y-t co +3 X X "3 d "d T3 T3 T3 -d-a 'd-a'd ^^ a CD ■a cp CD M o O 03 03 M a o a CD-d SI 03 03 03 03 «>^ a-r^ ^ ° Sq o3 O o3.2 ■a a a; S N 03 o d o-d c3'C ^ o3 o Fh o O O o3 Ld Fh Fh OOJFi h 'jQpH aoQ O O OOhQ tfOOf-wQ OOfeQ Fh ^ Fh Fh F~ Fh ► CD CD bfi C d a Fh CD bfi Cb a «3 Fh §>! Fh 03 +3 a i 1 d g ^ a d •c S "fh a e 'c a a '" a a •c Ssg *C g^ a £ as °3 5 S.3 o3 ^ Oh S « tat CO O CO 03 03 Oh CO CO CD co 2 d -03 03 Fh a +3 o3 CO CO Fh ^ > o3 O a a -1-3 'a Q3 .4 CD O a JEj Fh S CD CD CD 03 ^0? 03 o3 o3 o3 o3 ,, T"j -^ T3 co Fh Fh co co 03 a 03 * 03 -^ §| o3 * 03 -a o co §.a° >-> Wi 05 a X3 Fh CD 'a; - — \ "x Fh O Is a o3 ' — \ o X o a is X c3 b£ CD b£ 03 < 3* 03 Qh d 03 Q. "5 is J* la CO ?3 h4| 1! co e h4 s . g is 5 s ^5 CO O 4 .£ 53 co 00 <>, 1^. CD C3 >o Co CO CO Si fJ Oh A'^' • F-I f • ^ 03 03 S • C^ 03 S3 *-■ 03 2? 03 03 133 rr? 03 S ^Oh e3 03 o3 03 Oh M DhOh a « .a 03 Oh^ o bfi d o3 ~co Fh 03 d CO -d o3 a a 'd 03 — H a | (T) Fh gj Oil _£ 03 Fh C Oh 02 M *■ O 'o B N .da N CD CD t-. Fh CD T3 03 03 rj -do O o3 d o X a 03 Fh Fh CD III 'a} CD ' X in CD •+3 CD g. "3 X a o3 CD o3 .2 ~x r3 o3 '■+3 "*h CO «2 03-d Oh Oh ~ d 3 o3 03,22 -*o d 1 CO Fh G3 in 03 d -d X o CO 'o 03 CO Fh 03 +3 o a d3 o3 .2 a 03 a 03 ^ o Fh 03 Fh >h s.Sih 0) j3 03 a^ rf o 3-e 03 g _ H-3 d it -+3 Oh g 03 O.^ o3 o3 ^ -g Pm « Ph Cm ^o£ ^PhPhPhPh Fh PhPhPhO o3 CL ooPlh tSJpLH ^O xP-i oo Ph a* o bed ip S.N . ^-"73 G 02 trd' H °J £?£ o o^^ Gio IS15 a o o T3 03 o3 © -+■= Sh % O Jh faC 03 ,,» h. op g " 03 03 a 03 03 JA 03 m'S. ^ G U M 03 O . £<~ b/D bfi^ Cj 03 5 03 03 03 CC b/O+S.S 03^5 a3 G 0.~ G G G3 ^ 03 -+^ 03 tf-G ?J >H > £ a 03 • -7 1 o3 03 rj t>>.G 03 03 % °3 2 03 ^^ 03 Fh "E ° O s. PhCC I- 2 0-3 -a >^j 03 PhPhQ ^^3 - 03 03 g O c3 Jh OOPm 03 O o O ■+3 G g +3 g5 g "C gs g r °3 £ Q< G r °3 £ 43 G -t-3 G o3 -kT O N ^5 +3 o3 2 -G S * bfi ^ P-l C3 N — ' oS'O 03 03 03 ^-s ^ 03 O O ^ 3 3 1 CO . a s s> e s. e Co "«>» 3^ CO 3 r« 03 -c? A^ a, «3 o3 °3 « (^ >PQ ^ 3 i o ft5 CO 3^ O co C35 3 I- o3 a 03. G •GT3 G 03 G o ^ O 03 03 J^ 03 '-3 "3 5 «2H CO W « G G J3Q o3 o3 o3 ^c3 03 -M G E ^_ri 03 03 • S^ o i-H C3 Oil-H o3 03 03 ^ X5^2 03 _§ 03 03 tn S -0^2 o3 _§ G 03^3.-2 -G^=! o3 G PhPhPhPh 05 W > » s « G^^ of S'2 2 c3 3--J G 03J3 O^ 03 G o > o3 G O O G >X3 o3 O £2 o OipoJ ©73 & •C « W) <£« ° >>.2„2 ^ o3 O O >.o ^ O CO j2 k fl a> o • S bfioj'g id CO d d «, I &11 d CO c3 2^3-c +3 dn o3 ^ _^ CO 1© a> o 3.2 °§ S3 co CT 1 > a) o3 W> 03 o © o Si s - 1 c3 a« o3 o ^^§^ «^ o o »rj ail 0273 ° 8? ^ ^ CO o3 d -d o II o3 a> £ 2 ►3'a^oS is fl d 2.1 073 a £ S 3 O O =0 a CO -=«+-! ** S » i © £.0.5 a M a CO >jl b<* ■^73 _ . o 08 s s « © , 03 -*J ^£ a -2 CO W. d 02 .15 bO ~ S-c ^ o o ©-. r •+= f rt 5 -d £ © £2? a CO tH £ r S dl? ' -d 73 73t3 - © © a 73 ^d-d ,-, © © 03 111 44 44 < ° d O M O o o o d o o o o O 03 & O O PnOOfe O OOh j-h t-t 5^ ► bfi d bfi >>.a Si a ^a 13 o •fl a^ d •c S=s £ S^ d - a, 03 tii a d _< K dn d °3 03-d I- ^ # §1 c5S Ph o s — 73 O 2 © X d Z= O 6lS © 03 , © +3 S o3 0J • hQ © Q -3 : g o oo C T3 "3.2 > «- 3 a Ci, aj o II si. f5j Can 5 0) o oo -u S - T 1 ^ O =d 3 o Sod d o 2o © X © -+j i o ■^ © L? fe £ft: -d-73 c © © C V "tf J *1 f © © o ft ,2'S T5 o3 d . ^ ©Q-i o3 >, .2^ fe £ o 3 g S' s eg § M aj ^ to w 3-ai - t3t3 "72 © © © co to ■z CO fl © © £ CI 44 O co © MJ-tf 53 > fa C £ 3 © © s_ o3 qj 3 co © fe -, s-i co 3 O O h co v 'g£ co^p s-. © i © a; © ft o s- ^ £ >■ ^ s o t— « ' a © , o3 Xi O CO © © ft £ bC as ^ © © £ © 03 *^ f{ a*i CO M CO-d rn W CO CO 33 At I* 2 o-s s g § o a ?_ OOfe S 2 S O 03 Sh OOfe 8 2 © O o3 s_ OOfe 03 5fl •is 1^., •£ A 53 o3fT A 3 e3£ f. © fH -**■£[* C0O2 © tf2fe © s '- flj^ t* © ^H £oiO o 03 O So3 a > © © © 03 03 © o3 re t>^-i © Pi, © 03 a a, 03 © ©s © Q I co • 03 O a. b£ X pq C3 fl o3 o3 - ft 3 ft O o3 eg CO C3 "3 g o3 ft CO o3 O <^ © 2n o3 © ft a o3 CO 2w 2o «^; Hh HW X ^fc X! a m S3 © © 3 37-111 QUASH, AND P © © s Zucca Zapallo 107 Table Q i-hCQ d s .^ o *♦- > £^d 03 bC-o o3 o3 73 73 •+3 03 . £ * $ w s_ 03 T3 J 03 03 ^ d si** 3 <« « S •r;d o> 03 cu *.s d*> o"53 Sh (jj ;_, (_, pin oXJ bC d fn <+H > -dqc 03 bfi^ ^ d o3 o3 cct3 -+3 03 In ^ m J* Sh 03 4-3 o fl 03 pfi » >-.8fi X d cH o3 tw o £ d V ^ ^ 03 m rfl £ s ^ O £ Fh bC o +3 b^ 1 03 03 ° S fH d ^ ""■ = lis °3 -^ o3 to i a -^ d, d odd o « o Fh ^ 03 03 .rs ill £ t4 - 1 bC d ti ai bC o3 bC ■•d 73. £j £.d^ >*d o3 03 03 bC +3 &-i r-i o3 o3.d o3 O bC*-" O cq +3 J3 « 03 d 03 2^ O O M 73. A S'd 03 03 73 O O 73 'ft o3 O « .d v» 03 •+3 • CO 73 © 2 O -d£ £ £3 ■£SJ 03 03 •** > d > &»-d ill o3 _2 • TO .-r 03 - d > d ^ £ -is £ ? 2 > - IB Q^ XN - ZS (•"> "^ £ t? >-*d tfsi; -d-d T3 -d'-d -d -d-d - © 03 S TJ -d-d a> 03 03 03 03 03 03 03 03 03 , M d M ^ d r^ ^ ^ O d o d o o d o o d § o O o3 o O o3 o O o3 u o o3 O o3 3 OO O OO O OOfe O tfOO 5 fH Fh Fh u 09 03 03 03 bC S C d 03 +3 bC S fl d 03 +3 (h 03 +3 m d 03 +3 bo| 03 +3 S3 •S ss a •C Ss d "C Ss d £S d ■3 Ss d 'u ^^ d ft d e £ ft d e £ ft d« ^ £ ft d o ^ o3 as c ^ C 03 A d -1-3 o3 d d (h fH «+H 03 03 S-H fH d d +3 -+3 o3 o3 OS 3 2w o d fH 03 +3 d £ 03 d 73 03 r" 03 J d 1 a s g O d ^5 ^ o o *T3 -d O 03 03 o3 S3 -* ft+3 -^3 +J -IJ Z: i o3 o3 o3 <33 ^ +3 ^J +J ^3 ^> T 1 03 c3 o3 o3 03 c^ ipLHpqpLHPQ ^s. , 03 0^ o3 £ 03-d O «3 d > b£ d 03^ >^ O > d o O 03 03 03 O d O 3 fH o 'bi) o3 d gs i£ -*3 ^-d S.d° IS 03 S d 73 e •+3 £ •^ R 43 o ^ Q s- --si | d bfi e "^ ,d o 02 |S Cucurhita Duchesne -3 d iO 03 ccO Be e © g o £ -2 § •S g g g 8 ^ 5q 55 =0 05^ OJ -! >PQ f d ¥- d © § bC bC 03 ft a 4d bfl bC d fH o3 03 73 <$£ £ ft ft o3 03 » o3^3-d d O n > o h-3 ^^HQ QH l' w is 03 03 d 03 rv, O o3 o3 o o3 V c o o o o ti. §EhEhCuH 3S - O ceo id S3 S3 g I . C O C ^3 «2 ° 03-3 •3.2 03^ ^d.2 0) <13 G s3 W g 53 03 S ^ 3 * o st .S3 owe |*3 I .■sg £Q XJ-d-d, ■+3 03 S d ti S 2-:^ a 03 ^42 '2 03 *§ 73-d t> d 03 d o3+" co o3 bC 3 co c* « .-si 03 rn +3 O >".2 ^ 03-d 03 £ h4 £ > o3 03 -^ d .2 I -3 1 S-l ft ^ "? 03- d -2 Jh -d o3 ~ d s s . ^ § d O O o3 55 CO ■ r- *-* co O :£ a CO d 03 ££-^ 03 03 ^ 03 a 2 CO CO 03 03 > > o3 c3 03 03 J h4 1 o3 03 x-s d bjc o3T3 > d s-i Jh 03 03 a *d ^ > m s >, co d 2 ° u cSlS g-g'S-S" ° 53 aa ■§ J g^co^ £ — ' o3 -fH j) ^ co o 03 '-•"d d 3 rn £i>.2-d o H^3 > c-£ ,e T3 -d-d -d -d -d -d 03 03 03 03 03 03 03 a« £ O M a ^ &^ 44 ^ O S- 2 0-° a O o3 O O o3 O o3 O o3 O OT3 ^ 0> PhO OO O tfo O P^O s-l S-i fH Fh 8*8 ^2 V. 03 03 bC S d g 03 s_ d S -t^ 03 B 03 11 n3 £ gs s S=J d •c s ■3 s^ s S = d2 a ^d <^^ 03^ ad mm a d & > mw^>- 3 o3 ,03 03 §1 c5S 03 03 * 03-d O CO IS W eg w ^'l>-d pq &a^' *8«B& «3 ^ g Sjo 03 • ^-1 8^ R CO CO y 53 e CO (-1 •s S U -d £ 03 o 44 _^ +3^ 5 >^ ^ : J3 03 d5 03 g co d 03 o3 d a ld-£ o '3d bC o3 03 Si ^ O rj cv«^ 03 O o3 03 o3 o3 o3 d > co 73 CO ^ 3 °s > d d ri eg 08 k* c3 X 03 d 03 d ^ 073 O d 4J co 03 +J O CO f 3 03 tn 03 5^ K f-< d 03 03 b ° «8 fc d43 I =3 J ^ P-d " o3 o3X5 -H ^^ ^^ O 4^ §■§ o3 t-i d o3 O - eg 03 co g ^C?3fc>Co3 d,2^ a-E 03 fl Co.ii o3 -H^ ^^ ^^H SO CO REFERENCES FOR SECTION II VEGETABLE DESCRIPTIONS AND NOTES 1. Bailey, L. H. 1949. Manual of cultivated plants. Eev. ed. The Macmillan Co., New York. 1116 p. 2. Federal-State Market News 1960. Unloads of fresh fruits and vegetables, San Francisco-Oakland. 39 p. 1960. Unloads of fresh fruits and vegetables, Los Angeles. 29 p. 3. Hedrick, U. P. 1919. Sturtevant's notes on edible plants; twenty-seventh annual report. Vol. 2, Part II. New York Agr. Expt. Sta. 686 p. 4. Lawrence, G. H. M. 1953. Correct name of the horse-radish. Baileya 1(1) :11. 5. Montagne, Prosper 1961. Larousse gastronomique. The encyclopedia of food, wine, and cookery. Crown Pub- lishers, Inc., New York. 1101 p. 6. Musil, Albina F. 1948. Distinguishing the species of Brassica by their seed. U. S. Dept. Agr. Misc. Publ. 643. 35 p. 7. Olsson, G. 1954. Crosses within the campestris group of the genus Brassica. Hereditas 40:398-418. 8. Smith, Paul G., and C. B. Heiser, Jr. 1951. Taxonomic and genetic studies on the cultivated peppers, Capsicum annwum L. and C. frutescens L. Am. J. Botany 38 : 362-368. 9. Van Eseltine, G. P. 1931. The vegetables of New York; annual report for year ending June 30, 1931. Vol. 1, Part II: Beans. New York Agr. Expt. Sta. Compiled by U. P. Hedrick. 110 p. 37 SECTION III. BIBLIOGRAPHY OF FOOD VALUE ANALYSES BIBLIOGRAPHY OF FOOD VALUE ANALYSIS AUSTRALIA Marstan, H. E., and Mary C. Dawborn 1944. Food composition tables. Austral. Council Sci. and Indus. Ees. Bull. 178, 104 p. CANADA Nutrition Division, Department of National Health and Welfare 1951. Table of food values recommended for use in Canada. Ottawa, Canada. 286 p. CEYLON Joachim, A. E. W., and D. G. Panditteseker 1943. The analysis of Ceylon foodstuffs. I. The composition of some minor fruits, home- pounded grains, and vegetables. II. The change in the vitamin C content of lime juice preserved with spirits. Tropical Agriculturist (Ceylon) 99 : 13-17. CHINA Harris, R. S., F. K. C. Wang, Y. H. Wu, C. S. Tsao, and L. Y. S. Loe 1949. The composition of Chinese foods. Am. Dietetic Assoc. J. 25:28-38. PORTERFIELD, W. M., JR. 1951. The principal Chinese vegetable foods and food plants of Chinatown markets. Econ. Botany 5(1) :3-37. COLOMBIA Gongora y Lopez, J., and N. Y. Lopez 1953. Tabla de composicion de alimentos Colombianos. Instituto Nacional de Nutrition, Re- publica de Colombia, Bogota, Colombia. 79 p. COSTA RICA Munsell, H. E., L. O. Williams, L. P. Guild, L. T. Kelley, A. M. McNally, and R. S. Harris 1950. Composition of food plants of Central America. VI. Costa Rica. Food Res. 15 : 379-404. Sancho, Francisco F. 1941. Composicion quimica de los mas populares alimentos de Costa Rica. Rev. de Agr. (San Jose) 13:467-480,515-519. CUBA Navia, J. M., H. Lopez, M. Cimadevilla, E. Fernandez, A. Valiente, I. D. Clement, and R. S. Harris 1955. Nutrient composition of Cuban foods. I. Foods of vegetable origin. Food Res. 20:97- 113. Navia, J. M., H. Lopez, M. Cimadevilla, E. Fernandez, A. Valiente, I. D. Clement, and R. S. Harris 1957. Nutrient composition of Cuban foods. II. Foods of vegetable origin. Food Res. 22(2): 131-144. ECUADOR Munsell, H. E., R. Castillo, C. Zurita, and J. M. Portilla 1953. Production, uses, and composition of foods of plant origin from Ecuador. Food Res. 18:319-342. EL SALVADOR Munsell, H. E., L. O. Williams, L. P. Guild, C. B. Troescher, G. Nightingale, L. T. Kelley, and R. S. Harris 1950. Composition of food plants of Central America. IV. El Salvador. Food Res 15-263- 296. 40 GUATEMALA Munsell, H. E., L. O. Williams, L. P. Guild, C. B. Troescher, G. Nightingale, and R. S. Harris 1950. Composition of food plants of Central America. II. Guatemala. Food Res. 15:16-33. Munsell, H. E., L. O. Williams, L. P. Guild, C. B. Troescher, G. Nightingale, axd E. S. Harris 1950. Composition of food plants of Central America. 111. Guatemala. Food Res. 15:34-52. Munsell, H. E., L. O. Williams, L. P. Guild, C. B. Troescher, G. Nightingale, L. T. Kelley, A. M. McNally, and R. S. Harris 1950. Composition of food plants of Central America. VIII. Guatemala. Food Res. 15:439- 453. HAWAII Chung, H. L., and J. C. Ripperton 1929. Utilization and composition of Oriental vegetables in Hawaii. Hawaii Agr. Expt. Sta. Bull. 60, 64 p. Miller, Carey D., W. Ross, and L. Louis 1947. Hawaiian grown vegetables — proximate composition. Hawaii Agr. Expt. Sta. Tech. Bull. 5, 45 p. HONDURAS Munsell, H. E., L. O. Williams, L. P. Guild, C. B. Troescher, G. Nightingale, and R. S. Harris 1949. Composition of food plants of Central America. I. Honduras. Food Res 14:144-164. Munsell, H. E., L. O. Williams, L. P. Guild, C. B. Troescher, G. Nightingale, L. T. Kelley, and R. S. Harris 1950. Composition of food plants of Central America. VII. Honduras. Food Res. 15:421-438. INDIA Aykroyd, W. R., V. N. Patwardhan, and S. Ranganathan 1956. The nutritive value of Indian foods and the planning of satisfactory diets. Health Bull. 23. 5th ed. Nutrition Research Laboratories, Government of India Press, Delhi, India. 77 p. Kantiia, J., M. Narayana Rao, M. Swaminathan, A. H. Sankaran, and V. Subrahrnanyax 1957. Nutritive value of Indian multipurpose foods. Food Sci. 6 : 80-83. ITALY Chatfield, Charlotte 1954. Food composition tables — minerals and vitamins. Food and Agriculture Organization Nutritional Studies 11. F.A.O. of the United Nations, Rome, Italy. 117 p. JAPAN Tadasu, S., T. Higuchi, M. Kondo, and K. Matsuzawa 1934. The chemical analysis of food in Japan. 3rd ed. enlarged. Nankodo & Co., Ltd., Tokyo, Kioto. 353 p. MEXICO Cravito, B. R., E. E. Lockhart, R. K. Anderson, F. De P. Miranda, and R. S. Harris 1945. Composition of typical Mexican foods. J. Nutr. 29 : 317-329. Cravioto, R. O. 1951. Valor nutritivo de los alimentos Mexicanos. Ciencia 11:9-17. Cravioto, R. O., Guillermo Massieu H., Jesus Gusman G., and Jose Calvo De La Torre 1951. Composicion de alimentos Mexicanos. Ciencia 11:129-155. Massieu H., Guillermo, Jesus Gusman G., R. O. Cravioto, and Jose Calvo De La Torre 1951. Nutritive value of some primitive Mexican foods. Am. Dietetic Assoc. J. 27:212-214. 41 NICARAGUA Munsell, H. E., L. O. Williams, L. P. Guild, C. B. Troescher, and E. S. Harris 1950. Composition of food plants of Central America. V. Nicaragua. Food Ees. 15:355-365. PHILIPPINES Adriano, F. F., and M. S. De Guzman 1932. Proximate chemical analysis of some Philippine food products. Philip. Agr. 20:530- 534, 580-592. Inten, C. L. 1956. Composition of Philippine foods. V. Philippine J. Sci. 85:203-213. TAIWAN Huang, Chi-Lien, Yueh-Heng Yang, and J. H. MacGillivray 1957. Nutrient value of Taiwan crops in production and consumption. Kept, of Chinese- American Joint Commission on Eural Eeconstruction, Taipei, Taiwan, Free China. 20 p. TROPICAL COUNTRIES Platt, B. S. 1945. Tables of representative values of foods commonly used in tropical countries. G. Brit. Med. Ees. Council Spec. Eept. Ser. 253, 41 p. London. UNITED STATES Andrews, J. C, and E. T. Viser 1951. The oxalic acid content of some common foods. Food Ees. 16:306-312. Bowes, A. De P., and C. F. Church 1956. Food values of portions commonly used. 8th ed. College Offset Press, Philadelphia, Pa. 110 p. Bradley, A. V. 1956. Tables of food values. Eev. and enlarg. C. A. Bennett Co., Peoria, 111. 232 p. Chatfield, Charlotte 1949. Food composition tables. Food and Agriculture Organization Nutritional Studies 3. F.A.O. of the United Nations, Washington, D.C. 56 p. Christensen, E. P. 1948. Efficient use of food resources in the United States. U. S. Dept. Agr. Tech. Bull. 963, 98 p. Clark, F., B. Friend, and M. C. Burk 1947. Nutritive value of the per capita food supply. 1909-1945. U. S. Dept. Agr. Misc. Publ. 616, 36 p. Fitzgerald, G. A., and C. E. Feller 1938. Carotene and ascorbic acid content of fresh market and commercially frozen fruits and vegetables. Food Ees. 3:109-120. French, E. B., and O. D. Abbott 1948. Levels of carotene and ascorbic acid in Florida-grown foods. Florida Agr Expt Sta Bull. 444, 21 p. French, E. B., O. D. Abbott, and E. O. Townsend 1951. Levels of thiamine, riboflavin, and niacin in Florida-produced foods. Florida Agr Expt. Sta. Bull. 482, 19 p. Howard, F. D., A. H. Bockian, B. Hall, and J. H. MacGillivray 1953. Chili pepper food value. Mimeo Laboratory Eeport. Vegetable Crops Dept., Univ. of California, Davis. 2 p. Janes, B. E. 1949. Composition of Florida-grown vegetables. Florida Agr. Expt. Sta. Tech. Bull 455 44 p. Janes, B. E. 1951. Composition of Florida-grown vegetables. III. Effects of location, season, fertilizer level, and soil moisture on the mineral composition of cabbage, beans, collards broc- coli, and carrots. Florida Agr. Expt. Sta. Bull. 488, 32 p. 42 MacGillivray, J. H. 1945. Short and long food chains among vegetable crops. Science 102:533-535. MacGillivray, J. H., J. W. Perdue, and M. Yamaguchi 1952. Food value of some minor California vegetable cropjs. Truck Crops Mimeo. 53. Vege- table Crops Dept., Univ. of California, Davis. 11 p. MacGillivray, J. H., A. Shultis, G. C. Hanna, and A. F. Morgan 1944. Food values on a pound, acre, man-hour basis for California fresh vegetables. Cali- fornia Agr. Expt. Sta. Proc, 23 p. Maynard, L. A., and W. L. Nelson 1948. Foods of plant origin. Am. Med. Assoc. J. 136:1043-1048. McCance, R. A., and E. M. Widdowson 1946. The chemical composition of foods. G. Brit. Med. Res. Council Spec. Rept. Ser. 235, p. 156. Orri, M. L., and B. K. Watt 1957. Amino acid content of foods. Home Econ. Res. Rept. 4, TJ. S. Dept. Agr., 82 p. Sherman, H. C. 1944. Principles of nutrition and nutritive value of food. U. S. Dept. Agr. Misc. Publ. 546, 40 p. Sims, G. T., and G. M. Volk 1947. Composition of Florida-grown vegetables. I. Mineral composition of commercially grown vegetables in Florida as affected by treatment, soil type, and locality. Florida Agr. Expt. Sta. Bull. 438, 31 p. Somers, G. F., AND K. C. Beeson 1948. Influence of climate and fertilizer practices upon the vitamin and mineral content of vegetables. Advances in Food Res. 1 : 291-324. Van Derlinden, L. 1948. Complete food analyses. New Agr. 31(3) :9-10. Watt, B. K., and A. L. Merrill 1950. Composition of foods — raw, processed, prepared. U. S. Dept. Agr., Agr. Handb. 8, 147 p. Yamaguchi, M., and J. H. MacGillivray 1955. Nutritive values of California-grown green and white asparagus. Veg. Crops Ser. 77, 3 p. Yamaguchi, M., J. H. MacGillivray, F. D. Howard, M. Simone, and C. Sterling 1954. Nutrient composition of fresh and frozen lima beans in relation to variety and ma- turity. Food Res. 19:617-626. Yamaguchi, M., J. W. Perdue, and J. H. MacGillivray 1960. Nutrient composition of White Rose potatoes during growth and after storage. Am. Potato J. 37 (2): 73-76. Yamaguchi, M., B. Robinson, and J. H. MacGillivray 1952. Some horticultural aspects of the food value of carrots. Am. Soc. Hort. Sci. Proc. 60:351-359. VENEZUELA Jaffe, W. G., B. Nolberga, C. Embden, S. Garcia, H. Olivares, and M. Gross 1956. Composicion de pecados Venzolanos. Arch. Venzolanos de Nutr. 7:163-166. SEE ALSO: Food Research Journal of Home Economics Nutrition Abstracts and Reviews Nutritive Value of Foods, Home and Garden Bulletin 72. TJ. S. Dept. Agr. 30 p. 1960. Tables of food composition in terms of eleven elements. U. S. Dept. Agr. Publ. 572, 30 p. 1945. The Journal of Nutrition The Journal of the American Medical Association The Journal of the American Dietetic Association U. S. Department of Agriculture Handbook 8. 147 p. 1950. TJ. S. Department of Agriculture Handbook 34. 62 p. 1952. TJ. S. Department of Agriculture Miscellaneous Publication 664. 28 p. 1948. 43 ACKNOWLEDGMENTS The authors thank the many people who assisted in various phases of the work : J. W. Perdue, Miss B. J. Robinson, A. H. Bockian, P. J. Riddle, and Mrs. C. E. Davis, for assistance in the chemical analyses; Mrs. J. J. Borelli, Mrs. 0. S. Hansen, Mrs. S. S. Stein, and Miss V. Vanderhoff, for compiling and tabulation ; and Dr. P. G. Smith for many helpful suggestions on plant nomen- clature. Special thanks are due to L. J. Clemente and the many farm advisors who aided in obtaining the vegetable samples. lOm-9,'62 (07254) A.M.