| THE COMPOSITION OF SELECTED VEGETABLES | |||||||||||||||||
| (All values given are per 100g edible material as normally prepared for eating) | |||||||||||||||||
| Commodity | Water
(g) |
Fiber
(g) |
Starch
(g) |
Sugar
(g) |
Total
Acidity (m-equiv.) |
Ash
(g) |
Fat
(g) |
Protein
(g) (N x 6.25) |
Calories
(kcal) |
Ascorbic
acid (mg) |
Carotene
(mg) |
Thiamine
(mg) |
Riboflavin
(mg) |
Niacin
(mg) |
Folic
acid (pg) |
Calcium
(mg) |
Iron
(mg) |
| Artichoke (globe) | 80-86 | 0.8-3.2 | -- | -- | 7.6 | 1.1-1.2 | 0.3-0.4 | 0.5-4.5 | 17-70 | 5-33 | 0.06 | 0.2 | 0.01-0.17 | 0.1 | -- | 19-74 | 0.2-1.0 |
| Artichoke (Jerusalem) | 80 | 0.8 | -- | 7.2-14 | -- | 1.2 | 0.1 | 2.2 | 19-78 | 5(raw) | -- | 0.2 (raw) | Tr (raw) | -- | -- | 30 | 0.4 |
| Asparagus | 93 | 0.7 | 0.4 | 1.3-2.3 | 0.8 | 0.7 | 0.2 | 2.2-3.9 | 9-27 | 13-41 | 0.38-0.55 | 0.1-0.23 | 0.08-0.3 | 0.8-1.5 | 25-156 | 13-28 | 0.5-2.0 |
| Beans (broad) | 64-89 | 0.6-0.9 | -- | -- | -- | 0.8-1.1 | 0.1-1.9 | 2.9-4.1 | 43-48 | 15-37 | 0.02-0.23 | 0.28-0.36 | 0.04-0.24 | 2.0-4.0 | -- | 21-47 | 1.0-3.0 |
| Beans (green) | 89-92 | 1.0-3.0 | 0.2-2.2 | 0.4-2.7 | 5.4-7.7 | 0.5-1.7 | Tr-0.4 | 1.1-2.4 | 7-42 | 5-28 | 0.02-0.6 | 0.04-0.24 | 0.05-0.14 | 0.2-1.14 | 12-48 | 30-65 | 0.5-3.0 |
| Beans (lima) | 67 | 1.5-2.6 | 9.9-14 | 1.1-2.0 | 28.4 | 1.7 | 0.8-1.9 | 2.9-7.5 | 73-138 | -- | -- | 0.2-0.6 | 0.15-0.3 | 1.5-3.0 | -- | -- | -- |
| Beets | 83-89 | 0.6-3.1 | 0 | 6.0 | 10.9 | 0.8-1.1 | Tr-0.7 | 1.3-1.8 | 44-58 | Tr-6 | Tr-0.1 | 0.01-0.03 | 0.01-0.06 | 0.06-0.4 | 20 (raw) | 15-32 | 0.4-2.0 |
| Broccoli | 89-91 | 1.3-1.5 | 0 | 0.4-1.9 | 3.2-9.3 | 1.1 | Tr-0.3 | 3.1-4.0 | -- | 40 | 2.5 | 0.06 | 0.2 | 0.6 | 50 (raw) | 160 | 1.5 |
| Brussels sprouts | 84-89 | 1.3-3.6 | 0-1.0 | 3.6 | 11.0 | 1.1-1.3 | Tr-0.5 | 2.4-4.4 | 16-58 | 35-128 | 0.18-0.7 | 0.06-0.13 | 0.09-0.19 | 0.4-1.04 | 14-86 | 10-53 | 0.1-2.0 |
| Cabbage | 86-93 | 0.6-3.4 | 0 | 3.3-3.8 | 2.6-5.6 | 0.3-3.4 | Tr-0.7 | 1.4-3.3 | 8-36 | 20-220 | Tr-4.8 | 0.03-0.17 | 0.03-0.21 | 0.15-1.55 | 20 (raw) | 30-204 | 0.5-1.0 |
| Carrot | 84-95 | 0.6-2.9 | 0 | 5.4-7.5 | 9.0-10.8 | 0.6-2.6 | Tr-0.7 | 0.6-2.0 | 19-47 | 4-58 | 6-13.6 | 0.04-0.07 | 0.03-0.05 | 0.2-1.16 | 10 (raw) | 29-57 | 0.2-1.0 |
| Cauliflower | 84-92 | 0.8-1.5 | 0.4 | 2.4-2.6 | 5.3 | 0.7-0.9 | Tr-0.3 | 1.8-3.4 | 11-34 | 8-114 | Tr-0.04 | 0.04-0.13 | 0.04-0.1 | 0.25-0.89 | 30 (raw) | 13-43 | 0.2-1.0 |
| Celery | 89-96 | 0.7-2.7 | 0.1 | 1.0-1.2 | 7.8-8.4 | 1.1-1.6 | Tr-0.5 | 0.7-2.0 | 5-22 | 5-15 | 0-0.8 | 0.02-0.5 | 0.02-0.4 | 0.2-0.4 | 7 (raw) | 31-53 | 0.5-9.0 |
| Chard | 91-94 | 0.6-1.6 | 0.1 | 0.8 | 15.8 | 1.0-1.5 | 0.2-0.4 | 1.5-2.6 | 16 | 63-72 | 1.4-2.0 | 0.06-0.07 | 0.06-0.14 | 0.61-1.14 | -- | 105-176 | 1.4-4.0 |
| Cucumber | 91-97 | 0.3-0.5 | 0 | 1.8-2.6 | 2.2-7.9 | 0.3-0.5 | Tr-0.2 | 0.6-1.4 | 9-16 | 8-19 | 0-0.04 | 0.02-0.1 | 0.02-0.11 | 0.1-0.6 | 6 | 15-23 | 0.3-0.5 |
| Egg plant | 89-94 | 0.9-2.5 | 0.2 | 2.1-3.4 | 4.5-6.3 | 0.4-0.6 | Tr-0.7 | 0.7-2.4 | 15-38 | 3-5 | Tr-0.07 | 0.05 | 0.02-0.04 | 0.5-0.8 | -- | 10-36 | 0.4-1.0 |
| Endive | 93-94 | 0.8-2.2 | 0 | 1.0 | 5.4-7.0 | 0.9 | Tr-0.2 | 1.6-1.8 | 11-24 | 12 | 2.0 | 0.06 | 0.1 | -- | -- | 44 | 2.8 |
| Gourd (Wax) | 80-96 | 0.3-0.8 | -- | -- | -- | 0.3 | 0.1 | 0.7 | 28 | 15-27 | 0.02 | 0-0.04 | 0.01-0.03 | 0.3-0.6 | -- | 21 | 0.48 |
| Kohlrabi | 69-90 | 1.1 | -- | 2.2 | 8.0 | 1.1-4.4 | 0.1 | 2.1 | 3-6 | -- | -- | -- | -- | -- | -- | -- | -- |
| Leek | 71-92 | 1.0-3.1 | 0 | 6.0 | 7.0 | 0.5-0.9 | Tr-0.4 | 1.3-2.5 | 25-52 | 15-32 | 0.04-1.46 | 0.06-0.8 | 0.06-0.1 | 0.39-0.5 | -- | 50-85 | 1.0-2.0 |
| Lettuce | 92-97 | 0.3-1.4 | 0 | 1.1-2.2 | 3.8-7.4 | 0.2-1.0 | Tr-0.5 | 0.8-1.6 | 11-27 | 3-33 | 0.15-7.8 | 0.04-0.14 | 0.03-0.1 | 0.2-0.5 | 20 | 17-107 | 0.5-4.0 |
| Mustard and Cress | 92-93 | 1.8-3.7 | 0 | 0.4-0.9 | -2.3 | 1.2 | Tr-0.3 | 1.6-2.4 | 10-28 | 30-102 | 3.5-5.0 | 0.04-0.09 | 0.09-0.2 | 0.36-0.8 | 29-43 | 65-220 | 1.3-4.0 |
| Onion | 81-93 | 0.5-1.3 | 0-0.5 | 5.2-6.7 | 0.5-1.5 | 0.4-0.9 | Tr-0.35 | 0.9-2.2 | 13-49 | 6-10 | 0-0.06 | 0.02-0.03 | 0.02-0.04 | 0.1-0.2 | -- | 24-52 | 0.2-0.3 |
| Parsley | 79-89 | 0.9-9.1 | 0 | Tr | -- | 1.4-2.4 | Tr-1.0 | 3.7-5.2 | 21-60 | 110-200 | 4.4-8.8 | 0.09-0.2 | 0.18-0.6 | 0.53-1.8 | 40 | 139-325 | 2.3-19.0 |
| Parsnip | 79-83 | 2.2-4.0 | 2.4-2.5 | 8.8-9.5 | 7.5-12.0 | 1.15 | Tr-0.5 | 1.5-1.7 | 56-83 | 10-18 | Tr | 0.07-0.11 | 0.09 | 0.2-0.7 | 20 (raw) | 36-57 | 0.5-0.6 |
| Pea | 65-81 | 1.8-5.2 | 3.9-12.3 | 2.3-7.4 | 1.2-1.3 | 0.75-1.05 | Tr-0.8 | 4.6-8.2 | 49-138 | 12-35 | 0.18-0.5 | 0.25-0.52 | 0.06-0.14 | 1.3-3.3 | 8-46 | 13-52 | 1.2-3.0 |
| Peppers | 70-93 | 0.5-2.7 | 4.2 | 1.7-13.9 | 1.7 | 0.3-0.7 | 0.1-0.7 | 1.2-2.0 | 29-37 | 73-342 | 0.15-2.7 | 0.03-0.1 | 0.02-0.18 | 0.3-2.17 | -- | 10-29 | 0.7-1.0 |
| Pumpkin | 80-96 | 0.5-1.3 | 0.7-2.6 | 2.5-2.7 | 1.5-7.8 | 0.8-1.4 | Tr-0.2 | 0.6-1.8 | 15-36 | 4-20 | 0.17-5.9 | 0.04-0.05 | 0.03-0.08 | 0.4-0.9 | -- | 20-66 | 0.3-0.5 |
| Potato | 76-85 | 0.3-2.1 | 10.6-20.3 | 0.3-1.1 | 7.0-10.3 | 0.6-1.3 | Tr-0.1 | 1.6-2.3 | 75-102 | 8-64 | Tr-0.03 | 0.04-0.16 | 0.02-0.04 | 0.3-5.1 | 6 (raw) | 4-13 | 0.5-1.0 |
| Radish | 92-95 | 0.5-1.0 | 0 | 2.8-3.4 | 2.9-7.2 | 0.4-1.0 | Tr-1.1 | 0.7-1.2 | 15-22 | 6-43 | Tr-0.04 | 0-0.04 | 0.01-0.08 | 0.2-0.65 | 10 | 25-52 | 0.3-1.0 |
| Spinach | 91-93 | 0.6-0.8 | -- | 0.3 | 27.0-39.6 | 0.5-1.5 | 0.3 | 2.3-5.1 | 16-35 | 1-59 | 2.88-7.35 | 0.05-0.15 | 0.08-0.24 | 0.35-0.75 | 53-129 | 60-595 | 0.8-4.0 |
| Squash | 86-95 | 0.3-1.4 | 0.2-1.0 | 1.0-3.9 | 1.0-2.6 | 0.2-0.9 | 0.03-0.23 | 0.6-1.5 | 19-44 | 3-46 | Tr-4.3 | 0.02-0.1 | 0.01-0.1 | 0.2-1.4 | 8-23 | 9-40 | 0.2-2.0 |
| Sweet corn | 57-80 | 0.6-1.1 | 8.7-21.6 | 3.2-5.2 | -2.0 | 0.6-1.0 | 0.8-2.1 | 2.9-4.5 | 108-142 | 10 | 0-0.06 | 0.15 | 0.1 | 1.7 | -- | 9 | 0.7 |
| Sweet potato | 60-80 | 0.5-1.7 | 10.8-29.5 | 5.4-6.0 | 6.7 | 0.5-1.1 | 0.04-0.7 | 1.4-2.8 | 98-125 | 7-68 | Tr-12 | 0.1-0.15 | 0.03-0.06 | 0.41-1.56 | 10 (raw) | 14-45 | 0.6-1.0 |
| Tomato | 90-96 | 0.4-1.8 | 0-0.6 | 1.2-3.4 | 5.6-13.4 | 0.4-0.7 | Tr-1.26 | 0.7-1.2 | 14-23 | 19-48 | 0.19-1.45 | 0.04-0.11 | 0.02-0.12 | 0.45-0.91 | 5 | 5-14 | 0.4-1.0 |
| Turnip | 87-93 | 0.7-2.8 | 0 | 3.8-4.6 | 2.7-6.5 | 0.5-0.7 | Tr-0.2 | 0.6-1.1 | 11-35 | 17-37 | Tr-0.01 | 0.03-0.07 | 0.03-0.06 | 0.4-0.94 | 4 (raw) | 30-65 | 0.1-0.3 |
| Watercress | 90-94 | 0.5-3.3 | 0.1 | 0.6 | 7.5-12.0 | 0.7-1.6 | Tr-0.6 | 1.7-3.1 | 15-29 | 37-153 | 1.64-6.84 | 0.05-0.2 | 0.09-0.3 | 0.36-1.38 | 50 | 63-222 | 1.3-5.0 |
The ranges given in these tables are based on results drawn from many published sources. The wideness of the range in some cases is probably due in part to differences in the methods used as well as to variations in the materials. Information has been drawn from numerous research reports on individual commodities but the following general publications have provided the bulk of the data used.McCance, R.H. and Widdowson, E.M., M.R.C. Special Report No. 297, H.M.S.O., London, 1960.
Platt, B.S., M.R.C. Special Report No. 302 H.M.S.O., London, 1962
Jacobs, M.B., Food and Food Products, vol. 2, Interscience, New York, 1951
Morris, T.N., Principles of Fruit Preservation, 3rd edn., Chapman & Hall, London, 1951
Asenjo, C.F. et al., Food Rearch, 17, 133 (1952)
Asenjo, C.F. and Muniz, A.I., Food Research 20, 97 (1955)
Fisher, K.H. and Dodds, M.L., Food Research 20, 247 (1955)
Munsell, H.E. et al., Food Research, 18, 391 (1953)
Mustard, M.J., Food Research 17, 31 (1952)
Navia, J.M. et al., Food Research 20, 97 (1955)
Navia, J.M. et al., Food Research 22, 131 (1957)
Peters, F.E. and Wills, P.A., Food Research 25, 211 (1960)
Simaan, F.S. et al., J. Sci. Food Agric., 15, 799 (1964)