The Nutritive Value of Fruits, Vegetables, and Nuts.
Abstract
The first part of this book contains a detailed account of the authors' method of food analysis, with tables of the various constituents of fruits, vegetables and nuts. Some of the findings are of interest. Vegetables are considered an excellent source of calcium, but except in green leaves they do not usually contain much calcium. The iron in cooked vegetables varied from 0.22 to 4 mg. per hundred grams. Dried apricots, peaches and raisins were high in iron, as well as such...