15. Find the cost of a can of peaches at the grocery. Weigh the contents and count the peaches. Compare with the cost of an equal amount of home-canned peaches. What points in the problem must be taken into account? 16. The same problem with jelly bought at the grocery and made at home. 17. Work out the problem of estimating the comparative cost of canned x>eaches and dried peaches, when calculated to the sam& food value. V CHAPTER VII VEGETABLES AND VEGETABLE COOKERY The distinction between the fruit and the vegetable is purely arbitrary, since both are parts of plants and have the same general composition. Botanically the tomato is as truly a fruit as the apple ; but when it is stewed and served with meat, it is classed as a vegetable. Other parts of plants, however, besides the fruit are used as vegetables. Composition and nutritive value. — Vegetables are much like fruits in composition, being richest usually in carbohy- drates and ash, but sometimes containing a large amount of protein. Some have carbohydrates in the form of starch, as the potato, and others in the form of sugar, as the beet ; young com is rich in sugar, old com in starch. All have more or less cellulose, that in lettuce being very tender, while that in beets is so firm as to be softened only by long cooking. Study carefully Figs. 34 and 35. Notice how the amount of water compares with the amount in fruits. See, too, that beans, both green and dry, are richer in protein than other vegetables. Celery has the highest percentage of water, and is valuable for its ash and the bulk it gives because of the large amount of cellulose. To explain these facts we must understand something of the physiology of the plant. The stem is the carrier of water and nutritive material to other parts of the plant. The onion bulb, the parsnip root, and the potato tuber are the winter storehouses of food for the next year's plant when the 109 110 FOODS AND HOUSEHOLD MANAGEMENT U. i. Depaitmenl of tgriculturt Fiepired bv Otn» ot Ewerlment SHIiDHi C. F. UWewOHIHT COMPOSITION OF FOOD MATERIALS. ffiTiTn F.t C ^ Ath Witer ^B ,'g^ c.lori« Fat:0.3 -Ash:0.6 Fuel hlue c 230 cldhie: r£> pouao ^ FatiO.l---. Ash:].0~« Carbohydrat 385 ilEL »*LUE: PEB PDUmi Fia. 34. — CompodtioQ of veKetables VEGETABLES AND VEGETABLE COOKERY HI U. S. Department of Agriculture Office of Experiment Stations A. C. True: Director Prepared by C. F. LAN6W0RTHY Expert in Charge of Nutrition Investigations COMPOSITION OF FOOD MATERIALS. ^ ^^ ■ DMnni Water Protein Fat Carbohydrates Ash SHELLED BEAN, FRESH. Water:58.9 Carbohydratesi29.1 lsh-2 0 Carbohydrates:59.6 J Fuel Value xfBSq.ln. Equals 1000 Calories NAVY BEAN, DRY. ater:12.6 Protein: 22.5 Fat:1.8 Ash:3.5 Fuel value: Fuel value: 740 CALORfES PER POUND (1600 calories per pound STRING BEAN, GREEN. Carbohydrates: 7.4- Water:89.2 Protein:2.3 CALORIES per POUND CORN, GREEN. edible portion Water:75.4 Protein:3.1 Carbohydrates: 19.7 Ash: 0.7 Fuel VALUE: n 500 CALORIES PER POUND .Fat:1.1 Fig. 35. — Composition of vegetables. 112 FOODS AND HOUSEHOLD MANAGEMENT

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15. Find the cost of a can of peaches at the grocery. Weigh the contents and count the peaches. Compare with the cost of an equal amount of home-canned peaches. What points in the problem must be taken into account? 16. The same problem with jelly bought at the grocery and made at home. 17. Work out the problem of estimating the comparative cost of canned peaches and dried peaches, when calculated to the same food value. CHAPTER VII The distinction between the fruit and the vegetable is purely arbitrary, since both are parts of plants and have the same general composition. Botanically the tomato is as truly a fruit as the apple ; but when it is stewed and served with meat, it is classed as a vegetable. Other parts of plants, however, besides the fruit are used as vegetables. Composition and nutritive value. — Vegetables are much like fruits in composition, being richest usually in carbohydrates and ash, but sometimes containing a large amount of protein. Some have carbohydrates in the form of starch, as the potato, and others in the form of sugar, as the beet ; young com is rich in sugar, old com in starch. All have more or less cellulose, that in lettuce being very tender, while that in beets is so firm as to be softened only by long cooking. Study carefully Figs. 34 and 35. Notice how the amount of water compares with the amount in fruits. See, too, that beans, both green and dry, are richer in protein than other vegetables. Celery has the highest percentage of water, and is valuable for its ash and the bulk it gives because of the large amount of cellulose. To explain these facts we must understand something of the physiology of the plant. The stem is the carrier of water and nutritive material to other parts of the plant. The onion bulb, the parsnip root, and the potato tuber are the winter storehouses of food for the next year's plant when the [illustration: Fig. 34. — Composition of vegetables] ^ Ath Witer ^B ,'g^ c.lori« Fat:0.3 -Ash:0.6 Fuel hlue 230 cldhie: r£> pouao ^ FatiO.l---. Ash:].0~« Carbohydrat ilEL »*LUE: PEB PDUmi Fia. 34. — CompodtioQ of veKetables [illustration: Fig. 35. — Composition of vegetables] ^ ^^ ■ DMnni Water Protein Fat Carbohydrates Ash SHELLED BEAN, FRESH. Water:58.9 Carbohydratesi29.1 lsh-2 0 Carbohydrates:59.6 J Fuel Value xfBSq.ln. Equals 1000 Calories NAVY BEAN, DRY. ater:12.6 Protein: 22.5 Fat:1.8 Ash:3.5 Fuel value: Fuel value: 740 CALORfES PER POUND (1600 calories per pound STRING BEAN, GREEN. Carbohydrates: 7.4- Water:89.2 Protein:2.3 CALORIES per POUND CORN, GREEN. edible portion Water:75.4 Protein:3.1 Carbohydrates: 19.7 Ash: 0.7 Fuel n .Fat:1.1 Fig. 35. — Composition of vegetables.

Foods and household management