cent dry matter, it still possesses high
food value. Spinach contains 2.1 per cent crude protein, or about one
part to every four parts of carbohydrates. In potatoes, turnips, and
beets there are ten or more parts of carbohydrates to every one part of
protein.

46. Asparagus is composed largely of water, about 93 per cent. The dry
matter, however, is richer in protein than that of many vegetables.
Asparagus contains, too, an amid compound, asparagin, which gives some
of the characteristics to the vegetable.

47. Melons.--Melons contain from 8 to 10 per cent of dry matter, the
larger portion of which is sugar and allied carbohydrates. The flavor is
due to small amounts of essential oils and to organic acids associated
with the sugars. Melons possess condimental rather than nutritive value.

[Illustration: FIG. 11.--GRAPHIC COMPOSITION OF TOMATO.]

48. Tomatoes.--The tomato belongs to the night-shade family, and for
this reason was long looked upon with suspicion. It was first used for
ornamental purposes and was called "love-apple." Gradually, as the idea
of its poisonous nature became dispelled, it grew more and more popular
as a food, until now in the United States it is one of the most common
garden vegetables. It contains 7 per cent of dry matter, 4 per cent of
which is sucrose, dextrose, and levulose. It also contains some malic
acid, and a small amount of proteids, amids, cellulose, and coloring
material. In the canning of tomatoes, if too much of the juice is
excluded, a large part of the nutritive material is lost, as the sugars
and albumins are all soluble and readily removed.[16] If the seeds are
objectionable, they may be removed by straining and the juice added to
the fleshy portion. The product then has a higher nutritive value than
if the juice had been discarded with the seeds.

49. Sweet Corn.--Fresh, soft, green, sweet corn contains about 75 per
cent of water. The dry matter is half starch and one quarter sugar. The
protein content makes up nearly 5 per cent, a larger proportional amount
than is found in the ripened corn, due to the fact that the proteids are
deposited in the early stages of growth and the carbohydrates mainly in
the last stages. Sweet corn is a vegetable of high nutritive value and
palatability.

50. Eggplant contains a high per cent of water,--90 per cent. The
principal nutrients are starch and sugar, which make up about half the
weight of the dry matter. It does not itself supp