....
Beans, string 83.0 2.1 .3 6.9 170
Beets 70.0 1.3 .1 7.7 160
Cabbage 77.7 1.4 .2 4.8 115
Celery 75.6 .9 .1 2.6 65
Corn, green (sweet), edible portion 75.4 3.1 1.1 19.7 440
Cucumbers 81.1 .7 .2 2.6 65
Lettuce 80.5 1.0 .2 2.5 65
Mushrooms 88.1 3.5 .4 6.8 185
Onions 78.9 1.4 .3 8.9 190
Parsnips 66.4 1.3 .4 10.8 230
Peas 74.6 7.0 0.5 16.9 440
Potatoes 62.6 1.8 .1 14.7 295
Rhubarb 56.6 .4 .4 2.2 60
Sweet potatoes 55.2 1.4 .6 21.9 440
Spinach 92.3 2.1 .3 3.2 95
Squash 44.2 .7 .2 4.5 100
Tomatoes 94.3 .9 .4 3.9 100

TABLE V.

COMPOSITION OF FRUITS, YEARBOOK OF DEPT. OF AGRICULTURE, 1915.

(C. J. LANGWORTHY).

Kind of Fruit. Nitrogen- Carbo- Fuel
Ether free hy- Crude value
Water. Protein. extract extract. drates. fiber. Ash. per lb.
Fresh Fruits. Per ct. Per ct. Per ct. Per ct. Per ct. Per ct. Per ct. Cal.

Apples 84.6 0.4 0.5 13.0 ... 1.2 0.3 290
Apricots 85.0 1.1 ... ... 13.4 ... .5 270
Avocado 81.1 1.0 10.2 ... 6.8 ... .9 512
Bananas 75.3 1.3 .6 21.0 ... 1.0 .8 460
Blackberries 86.3 1.8 1.0 8.4 ... 2.5 .5 270
Cactus fruit 79.2 1.4 1.3 11.7 ... 3.7 2.7 375
Cherries 80.9 1.0 .8 16.5 ... .2 .6 365
Cranberries 88.9 .4 .6 8.4