|
Item No. |
Commodity and description |
Calories |
Protein |
Fat |
Notes |
|
|
(No. per 100 gm.) |
(Percent) |
Extraction rate |
Can apply to other extraction rates |
|||
|
Percent |
||||||
|
FRESH VEGETABLES |
||||||
|
72 |
TOMATOES (Lycopersicon esculentum) |
19 |
1.1 |
0.3 |
|
|
|
|
ROOTS. BULBS, AND TUBERS |
|||||
|
73 |
Beets, common red (Beta vulgaris) |
32 |
1.3 |
0.1 |
As purchased without tops |
|
|
74 |
Jerusalem artichokes (Helianthus tuberosus) |
49 |
1.5 |
0.1 |
|
|
|
75 |
Leeks and green onions (Allium porrum, A. odorum, A. cepa) |
20 |
0.8 |
0.1 |
|
|
|
76 |
Oca (Oxalis tuberosa) |
56 |
1.9 |
0.7 |
|
|
|
77 |
Onions, mature (Allium cepa) |
37 |
1.3 |
0.2 |
|
|
|
78 |
Parsnips (Pastinaca sativa) |
49 |
1 |
0.3 |
|
|
|
79 |
Radishes, common, small (Raphanus sativus) |
11 |
0.6 |
0.1 |
As purchased with tops |
|
|
80 |
Radishes, large rooted (daikon) (R. sativus) |
19 |
1 |
0.1 |
As purchased without tops |
|
|
81 |
Salsify and black salisfy (Tragopogon porrifolius, Scorzonera hispanica) |
59 |
2.5 |
0.5 |
|
|
|
82 |
Turnips and rutabagas or swedes (Brassica rapa, B. campestris) |
26 |
0.9 |
0.1 |
|
|
|
|
GREEN AND YELLOW VEGETABLES |
|||||
|
83 |
Asparagus (Asparagus officinalis) |
14 |
1.4 |
0.1 |
|
|
|
84 |
Beans, broad or fava (View faba) |
23 |
2.3 |
0.1 |
|
|
|
85 |
Beans, lima (Phaseolus lunatus macrocarpus) |
43 |
2.9 |
0.4 |
|
|
|
86 |
Beans, snap or string, young in pods (haricots) (P. vulgaris) |
32 |
2.2 |
0.2 |
|
|
|
87 |
Beet greens (Beta vulgaris) |
23 |
1.7 |
0.4 |
|
|
|
88 |
Broccoli (Brassica oleracea botrytis) |
26 |
2.5 |
0.2 |
|
|
|
89 |
Brussels sprouts (B. oleracea gemmifera) |
36 |
3.6 |
0.4 |
|
|
|
90 |
Cabbage, Chinese (B. chinensis and B. pekinensis) |
11 |
1.1 |
0.1 |
|
|
|
91 |
Cabbage, common, headed (B. oleracea capitata) |
17 |
1.1 |
0.1 |
|
|
|
92 |
Carrots (Daucus carota) |
37 |
1 |
0.2 |
As purchased without tops |
|
|
93 |
Chard, silver beet (Beta vulgaris) |
18 |
1.5 |
0.2 |
|
|
|
94 |
Chicory and endive (Cichorium intybus, C. endivia) |
12 |
1.1 |
0.1 |
|
|
|
95 |
Dandelion greens (Leontodon taraxacum) |
40 |
2.4 |
0.6 |
|
|
|
96 |
Ipomoea greens (Ipomoea spp.) |
28 |
2.4 |
0.3 |
|
|
|
97 |
Kale (Brassica oleracea acephala) |
27 |
2.5 |
0.4 |
|
|
|
98 |
Lettuce (Lactuca sativa) |
10 |
0.9 |
0.1 |
|
|
|
99 |
Mustard greens (Brassica juncea, B. lepidum) |
19 |
1.8 |
0.2 |
|
|
|
100 |
Peas, fresh (Pisum sativum) |
36 |
2.9 |
0.2 |
|
|
|
101 |
Peas, edible-podded (P. sativum) |
44 |
3.1 |
0.2 |
|
|
|
102 |
Peppers (Capsicum annuum), green |
19 |
1 |
0.2 |
Includes chilies |
|
|
103 |
Peppers, red |
28 |
1.2 |
0.2 |
||
|
104 |
Peppers, unspecified |
24 |
1.1 |
0.2 |
||
|
105 |
Spinach (Spinaicia oleracea) |
17 |
1.8 |
0.2 |
|
|
|
106 |
Turnip and rutabaga tops (Brassica rapa, B. campestris) |
23 |
2.3 |
0.3 |
|
|
|
|
OTHER VEGETABLES |
|||||
|
107 |
Artichokes, French or globe (Cynara scolymus) |
24 |
1.4 |
0.1 |
|
|
|
108 |
Cauliflower (Brassica oleracea botrytis) |
13 |
1.3 |
0.1 |
|
|
|
109 |
Celery (Celeri graveolens) |
12 |
0.7 |
0.1 |
|
|
|
110 |
Cucumbers (Cucumis sativus) |
10 |
0.6 |
0.1 |
|
|
|
111 |
Eggplant (Solanum melongena) |
20 |
1 |
0.2 |
|
|
|
112 |
Kohlrabi (Brassica oleracea gongylodes) |
15 |
1.1 |
0.1 |
|
|
|
113 |
Maize (corn), green (Zea mays) |
35 |
1.3 |
0.5 |
|
|
|
114 |
Pumpkins, squashes and gourds, mature (Cucurbitaceae, mainly Cucurbita spp.) |
23 |
0.9 |
0.2 |
Winter types, squash, pumpkin |
|
|
115 |
Pumpkins, squashes and gourds, immature (Cucurbitaceae, mainly Cucurbita spp.) |
13 |
0.7 |
0.1 |
Summer squashes, vegetable marrows, zucchini, etc. |
|
|
116 |
Unspecified fresh vegetables |
22 |
1.4 |
0.2 |
Weighted average4 |
|
4 Average of the kinds important in consumption; these figures are to be applied only when no information is available on the quantities of each kind. In developing the averages for these values, the weights assigned to the groups, in terms of the weight as purchased, were approximately as follows: tomatoes - 8%; roots, bulbs, and tubers - 15%; green and yellow vegetables - 57%; other vegetables - 20%.
