content contributes bulk to the diet in a de¬
sirable form. The composition of the differ¬
ent vegetables varies with the kind and
variety as well as the part used.
A comparison of the nutritive value of
selected fresh vegetables is given in Table
XV. The variations in composition are so
wide that the special contribution of the dif¬
ferent kinds can be discussed best by groups.
Roots, Tubers, and Bulbs. Plants not
only store food for the purpose of reproduc¬
tion, as in seeds, but many plants store food
for their own use during unfavorable condi¬
tions. This stored supply may be used in the
continuation of growth or in seed formation.
The most common storage places for such
temporary use are the roots, tubers, and oc¬
casionally bulbs; however, other portions of
the plant such as thickened cabbage leaves
may be modified for this purpose. Familiar
storage roots are sweet potatoes, beets, car¬
rots, parsnips, and turnips. While roots,
tubers, and bulbs may be used fresh, these
storage portions are more stable than the
growing parts of the plant and under suitable
conditions can be stored for varying periods
of time.
The tuber most used is the white potato.
This plant is bred to produce tubers of high
cooking quality and nutritive value. Since
the potato is propagated by planting the
tuber, the plants normally are not allowed
to form seed. The tubers are harvested when
they reach maximum quality as a food and
Vegetables of Different Types • A variety of vegetables add interest to the diet and
contribute to good nutrition
U.S.D.A.
Table XV • Comparative Nutritive Value of Different Vegetables1
Asparagus .
Beans, lima, green .
Beans, snap, green .
Beet greens .
Beets .
Broccoli .
Brussels sprouts .
Cabbage .
Carrots .
Cauliflower .
Celery .
Chard (leaves and stalks) .
Collards .
Corn, sweet, all .
Cucumbers .
Dandelion greens .
Eggplant .
Endive .
Kale .
Lettuce, headed .
Lettuce, all other .
Mustard greens .
Okra .
Onions, mature .
Parsley .
Parsnips .
Peas, green .
Peas, field or cowpeas (immature seeds)
Peppers .
Potatoes, white .
Pumpkin .
Radishes .
Rutabagas .
Spinach .
Squash, summer .
Squash, winter .
Sweet potatoes .
Tomatoes .
Turnip greens .
Turnips .
Watercress .
Per 100 Grams of Raw Food, Edible Portion
Approximate Measure Equivalent
to 100 Grams of Food
Vita-
min-A
Value
Vita-
min
C
B Vitamins
Cal¬
cium
Iron
Cal¬
ories
Thia¬
mine
Ribo¬
flavin
6 stalks, 5" long
*
**
*
25
§ cup
**
*
*
130
f cup, 1" pieces
*
**
*
40
5 pound
***2
**
**
35
2 beets, 2" diameter or § c.
*
*
45
cubes
5 pound
***
***
*
*
*
35
7 sprouts, \\" diameter
***
*
60
5 pound
***
30
2 carrots, 4" long or 1 c. grated
***
45
^ small head, 4^" diameter
***
*
30
6 stalks, 7" long
*
20
5 pound
***
**
♦ *
25
5 pound
***
***
*
*
**
*
50
1 ear, 8" long or \ cup
*
*
110
14 slices, thick, 1^-2" di-
*
15
ameter
5 pound
***
**
*
*
**
50
1 slice, f" thick and 4" diam-
30
eter or 1 c. cubes
5 pound
***
*
*
25
5 pound
**♦
***
*
**
*
50
^ of 10-ounce head 3"-4" di-
*
*
20
ameter
10 large or 20 small leaves
**
*
*
20
5 pound
***
***
*
**
*
30
5-10 pods or \ c. sliced
*
**
*
40
2 medium
*
50
1 bunch, 5" diameter, approx-
***
***
*
**
60
imately 100 sprigs
1 small
*
85
f cup
*
**
Page 62
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
content contributes bulk to the diet in a desirable form. The composition of the different vegetables varies with the kind and variety as well as the part used.
A comparison of the nutritive value of selected fresh vegetables is given in Table XV. The variations in composition are so wide that the special contribution of the different kinds can be discussed best by groups.
Roots, Tubers, and Bulbs. Plants not only store food for the purpose of reproduc¬ tion, as in seeds, but many plants store food for their own use during unfavorable condi¬ tions. This stored supply may be used in the continuation of growth or in seed formation. The most common storage places for such temporary use are the roots, tubers, and oc-
casionally bulbs; however, other portions of the plant such as thickened cabbage leaves may be modified for this purpose. Familiar storage roots are sweet potatoes, beets, car¬ rots, parsnips, and turnips. While roots, tubers, and bulbs may be used fresh, these storage portions are more stable than the growing parts of the plant and under suitable conditions can be stored for varying periods of time.
The tuber most used is the white potato. This plant is bred to produce tubers of high cooking quality and nutritive value. Since the potato is propagated by planting the tuber, the plants normally are not allowed to form seed. The tubers are harvested when they reach maximum quality as a food and
Vegetables of Different Types • A variety of vegetables add interest to the diet and
contribute to good nutrition
Table XV • Comparative Nutritive Value of Different Vegetables1
Asparagus .
Beans, lima, green .
Beans, snap, green .
Beet greens .
Beets .
Broccoli .
Brussels sprouts .
Cabbage .
Carrots .
Cauliflower .
Celery .
Chard (leaves and stalks) .
Collards .
Corn, sweet, all .
Cucumbers .
Dandelion greens .
Eggplant .
Endive .
Kale .
Lettuce, headed .
Lettuce, all other .
Mustard greens .
Okra .
Onions, mature .
Parsley .
Parsnips .
Peas, green .
Peas, field or cowpeas (immature seeds)
Peppers .
Potatoes, white .
Pumpkin .
Radishes .
Rutabagas .
Spinach .
Squash, summer .
Squash, winter .
Sweet potatoes .
Tomatoes .
Turnip greens .
Turnips .
Watercress .
Per 100 Grams of Raw Food, Edible Portion
Approximate Measure Equivalent to 100 Grams of Food
Vitamin-A
Value
Vitamin
B Vitamins
Cal¬
cium
Iron
Cal¬
ories
Thia¬
mine
Ribo¬
flavin
6 stalks, 5" long
*
**
*
§ cup
**
*
*
f cup, 1" pieces
*
**
*
5 pound
***2
**
**
2 beets, 2" diameter or § c.
*
*
cubes
5 pound
***
***
*
*
*
7 sprouts, \\" diameter
***
*
5 pound
***
2 carrots, 4" long or 1 c. grated
***
^ small head, 4^" diameter
***
*
6 stalks, 7" long
*
5 pound
***
**
♦ *
5 pound
***
***
*
*
**
*
1 ear, 8" long or \ cup
*
*
14 slices, thick, 1^-2" di-
*
ameter
5 pound
***
**
*
*
**
1 slice, f" thick and 4" diam-
eter or 1 c. cubes
5 pound
***
*
*
5 pound
**♦
***
*
**
*
^ of 10-ounce head 3"-4" di-
*
*
ameter
10 large or 20 small leaves
**
*
*
5 pound
***
***
*
**
*
5-10 pods or \ c. sliced
*
**
*
2 medium
*
1 bunch, 5" diameter, approx-
***
***
*
**
imately 100 sprigs
1 small
*
f cup
*
**