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Chapter XIX − VEGETABLES
Table showing Composition of Vegetables
Articles
Proteid
Fat
Carbohydrates
Mineral
matter
Water
Artichokes
2
.6
.
2
1
3
6.7
.3
1
1
.
.
7
9
9.5
4.
Asparagus
1
.8
.1
.
.
2
Beans,
Lima,
green
7
7
2
2.
1
.7
6
8.5
Beans,
green string
2
.2
.
4
9
9
.4
.6
.
7
8
8
7.3
7.6
Beets
1
.6
.
1
1
.1
.7
Brussels
sprouts
4
.7
1
.1
4
.3
1
8
8.2
Chapter XIX − VEGETABLES
326
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