|
Item No. |
Commodity and description |
Water |
Protein |
Fat |
Carbohydrate |
Ash |
Calories |
Notes |
Refuse in A.P |
||
|
Total (by dif.) |
Fiber |
Extraction rate |
Can apply to other extraction rates: |
||||||||
|
Percent of edible portion |
(No. per 100 gm.) |
Percent |
(Percent) |
||||||||
|
FRESH VEGETABLES |
|||||||||||
|
72 |
TOMATO (Lycopersicon esculentum) |
93.8 |
1.1 |
0.3 |
4.2 |
0.6 |
0.6 |
20 |
|
3 |
|
|
|
ROOTS, BULBS, AND TUBERS |
||||||||||
|
73 |
Beets, common red (Beta vulgaris) |
87.6 |
1.8 |
0.1 |
9.5 |
1.0 |
1.0 |
42 |
Refuse: A.P. without tops5 |
26 |
|
|
74 |
Jerusalem artichokes (Helianthus tuberosus) |
80 |
2.2 |
0.1 |
16.5 |
0.8 |
1.2 |
70 |
|
30 |
|
|
75 |
Leeks and green onions (Allium porrum, A. odorum, A. cepa) |
87.8 |
1.8 |
0.2 |
9.4 |
1.2 |
0.8 |
43 |
|
53 |
|
|
76† |
Oca (Oxalis tuberosa) |
83.4 |
2.1 |
0.8 |
12.7 |
- |
1.0 |
61 |
|
10 |
|
|
77 |
Onions, mature (Allium cepa) |
88.8 |
1.4 |
0.2 |
9.0 |
0.8 |
0.6 |
40 |
|
7 |
|
|
78 |
Parsnips (Pastinaca sativa) |
79.4 |
1.6 |
0.4 |
17.6 |
1.7 |
1.0 |
75 |
|
35 |
|
|
79 † |
Radishes, common, small (Raphanus sativus) |
93.7 |
1.1 |
0.1 |
4.2 |
0.7 |
0.9 |
20 |
Refuse: A.P. with tops |
44 |
|
|
80 † |
Radishes, large rooted (daikon) (R. sativus) |
93.7 |
1.1 |
0.1 |
4.2 |
0.7 |
0.9 |
20 |
Refuse: A.P. without tops |
5 |
|
|
81 |
Salsify and black salisfy (Tragopogon porrifolius, Scorzonera hispanica) |
79.0 |
3.2 |
0.6 |
16.4 |
1.8 |
0.8 |
77 |
|
23 |
|
|
82 |
Turnips and rutabagas or swedes (Brassica rapa, B. campestris). |
91.3 |
1.1 |
0.1 |
6.8 |
1.1 |
0.7 |
30 |
Refuse: A.P. without tops6 |
5 |
|
|
|
GREEN AND YELLOW VEGETABLES |
||||||||||
|
83 |
Asparagus (Asparagus officinalis) |
92.9 |
2.1 |
0.2 |
4.1 |
0.8 |
0.7 |
21 |
|
33 |
|
|
84 |
Beans, broad or fava (Vicia faba) |
77.3 |
7.1 |
0.4 |
14.0 |
2.7 |
1.2 |
71 |
|
68 |
|
|
85 |
Beans, lima (Phaseolus lunatus macrocarpus) |
66.3 |
7.5 |
0.9 |
23.6 |
1.4 |
1.7 |
110 |
|
61 |
|
|
86 |
Beans, snap or string, young in pods (haricots) (P. vulgaris) |
89.1 |
2.4 |
0.2 |
7.6 |
1.5 |
0.7 |
35 |
|
9 |
|
|
87 † |
Beet greens (Beta vulgaris) |
89.8 |
2.1 |
0.5 |
5.5 |
1.5 |
2.1 |
29 |
|
(20) |
|
|
88 |
Broccoli (Brassica oleracea botrytis) |
85.7 |
4.3 |
0.3 |
8.7 |
1.3 |
1.0 |
44 |
|
42 |
|
|
89 |
Brussels sprouts (B. oleracea gemmifera) |
84.8 |
4.7 |
0.5 |
8.7 |
1.2 |
1.3 |
47 |
|
24 |
|
|
90 |
Cabbage, Chinese (B. chinensis and L. pekinensis) |
95 |
1.4 |
0.1 |
2.6 |
0.6 |
0.9 |
14 |
|
21 |
|
|
91 |
Cabbage, common, headed (B. oleracea capitata) |
91.8 |
1.6 |
0.1 |
5.7 |
1.0 |
0.8 |
25 |
|
31 |
|
|
92 |
Carrots (Daucus carota) |
88.6 |
1.1 |
0.2 |
9.1 |
1.0 |
1.0 |
40 |
Refuse: A.P. without tops7 |
8 |
|
|
93 |
Chard, silver beet (Beta vulgaris) |
91.4 |
1.9 |
0.3 |
4.3 |
0.7 |
2.1 |
22 |
|
(20) |
|
|
94 |
Chicory and endive (Cichorium intybus, C. endivia) |
93.1 |
1.7 |
0.2 |
4.1 |
0.9 |
0.9 |
20 |
|
38 |
|
|
95 † |
Dandelion greens (Leontodon taraxacum) |
85.7 |
2.7 |
0.7 |
8.9 |
1.8 |
2.0 |
44 |
|
(10) |
|
|
96 |
Ipomoea greens (Ipomoea spp.) |
89.5 |
2.7 |
0.3 |
6.1 |
2.2 |
1.4 |
31 |
|
10 |
|
|
97 |
Kale (Brassica oleracea acephala) |
85.9 |
3.9 |
0.6 |
7.8 |
1.3 |
1.8 |
42 |
|
37 |
|
|
98 |
Lettuce (Lactuca sativa) |
94.8 |
1.3 |
0.2 |
2.8 |
0.6 |
0.9 |
15 |
|
31 |
|
|
99 |
Mustard greens (Brassica juncea, B. lepidum) |
92.2 |
2.2 |
0.3 |
4.1 |
0.8 |
1.2 |
23 |
|
17 |
|
|
100 † |
Peas, fresh (Pisum sativum) |
75.0 |
6.7 |
0.4 |
17.0 |
0.2 |
0.9 |
80 |
|
56 |
|
|
101 |
Peas, edible-podded (P. sativum) |
84.9 |
3.4 |
0.2 |
10.6 |
1.2 |
0.9 |
48 |
|
(9) |
|
|
102 |
Peppers (Capsicum annuum), green |
92.8 |
1.2 |
0.2 |
5.3 |
1.4 |
0.5 |
24 |
Includes chilies |
18 |
|
|
103 |
Peppers, red |
89.5 |
1.5 |
0.3 |
8.0 |
1.5 |
0.7 |
35 |
18 |
||
|
104 |
Peppers, unspecified |
91.2 |
1.4 |
0.3 |
6.5 |
1.4 |
0.6 |
29 |
18 |
||
|
105 |
Spinach (Spinacia oleracea) |
92.1 |
2.2 |
0.3 |
3.9 |
0.7 |
1.5 |
22 |
|
19 |
|
|
106 † |
Turnip and rutabaga tops (Brassica rapa, B. campestris) |
89.3 |
3.1 |
0.4 |
5.4 |
1.2 |
1.8 |
30 |
|
25 |
|
|
|
OTHER VEGETABLES |
||||||||||
|
107 |
Artichokes, French or globe (Cynara scolymus) |
83.7 |
3 |
0.2 |
11.8 |
1.9 |
1.3 |
51 |
|
53 |
|
|
108 |
Cauliflower (Brassica oleracea botrytis) |
91.5 |
2.4 |
0.2 |
5.0 |
1.0 |
0.9 |
25 |
|
47 |
|
|
109 |
Celery (Celeri graveolens) |
93.3 |
1.1 |
0.2 |
4.3 |
0.9 |
1.1 |
20 |
|
38 |
|
|
110 |
Cucumbers (Cucumis sativus) |
95.6 |
0.8 |
0.1 |
3.0 |
0.6 |
0.5 |
13 |
|
28 |
|
|
111 |
Eggplant (Solanum melongena) |
92.7 |
1.2 |
0.2 |
5.4 |
0.9 |
0.5 |
24 |
|
18 |
|
|
112 |
Kohlrabi (Brassica oleracea gongylodes) |
90.5 |
2.1 |
0.2 |
6.2 |
1.1 |
1.0 |
29 |
|
48 |
|
|
113 |
Maize (corn), green (Zen mays) |
73.9 |
3.4 |
1.2 |
20.7 |
1.0 |
0.7 |
92 |
|
62 |
|
|
114 |
Pumpkins, squashes and gourds, mature (Cucurbitaceae, mainly Cucurbita spp.) |
89.9 |
1.3 |
0.3 |
7.7 |
1.2 |
0.8 |
33 |
Winter types, squash, pumpkin |
32 |
|
|
115 |
Pumpkins, squashes and gourds, immature (Cucurbitaceae, mainly Cucurbita spp.) |
95 |
0.8 |
0.1 |
3.5 |
0.6 |
0.6 |
15 |
Summer squashes, vegetable marrow, zucchini, etc. |
17 |
|
|
116 |
Unspecified fresh vegetables |
91.3 |
1.8 |
0.2 |
5.8 |
1.0 |
0.9 |
27 |
Weighted average8 |
21 |
|
† More Information needed, especially on refuse.
5 Refuse, as purchased with tops is 48%.
6 Refuse, as purchased with tops is 35%.
7 Refuse, as purchased with tops is 31%.
8 Average of the kinds important in consumption; these figures are to be applied only when no information is available on each kind. In developing the averages for these values, the weights assigned to the groups were approximately as follows, in terms of the edible portion: tomatoes, 10%; roots, bulbs, and tubers, 16%; green and yellow, 56%; other vegetables, 18%.
