potato starch grains. There is 3 per
cent of sugar and an appreciable amount of fat, more than in any other
of the vegetables of this class, and seven times as much as in the
potato. The mineral matter is of somewhat different nature from that in
potatoes; in parsnips one half is potash and one quarter phosphoric
acid, while in potatoes three quarters are potash and one fifth
phosphoric acid.

39. Cabbage contains very little dry matter, usually less than 10 per
cent. It is proportionally richer in nitrogenous compounds than many
vegetables, as about two of the ten parts of dry matter are crude
protein, which makes the nutritive ratio one to five. During cooking 30
to 40 per cent of the nutrients are extracted. Cabbage imparts to the
ration bulk but comparatively little nutritive material. It is a
valuable food adjunct, particularly used raw, as in a salad, when it is
easily digested and retains all of the nutrients.[12]

[Illustration: FIG. 10.--GRAPHIC COMPOSITION OF CABBAGE.]

40. Cauliflower has much the same general composition as cabbage, from
which it differs mainly in mechanical structure.

41. Beets.--The garden beet contains a little more protein than
carrots, but otherwise has about the same general composition, and the
statements made in regard to the losses of nutrients in the cooking of
carrots and to their use in the dietary apply also to beets.

42. Cucumbers contain about 4 per cent of dry matter. The amount of
nutrients is so small as to scarcely allow them to be considered a food.
They are, however, a valuable food adjunct, as they impart palatability.

43. Lettuce contains about 7 per cent of solids, of which 1.5 is
protein and 2.5 starch and sugar. While low in nutrients, it is high in
dietetic value, because of the chlorophyll which it contains. It has
been suggested that it is valuable, too, for supplying iron in an
organic form, as there is iron chemically combined with the chlorophyll.

44. Onions are aromatic bulbs, valuable for condimental rather than
nutritive purposes. They contain essential and volatile oils, which
impart characteristic odor and flavor. In the onion there are about 1.5
per cent of protein and 9.5 per cent of non-nitrogenous material. Onions
are often useful in stimulating the digestive tract to action.

45. Spinach is a valuable food, not to be classed merely as a relish.
Its composition is interesting; for, although there is 90 per cent
water, and less than 10 per