Edible Fungi

The difference between edible fungi and vegetables is in the large amount of protein they contain. Edible fungi rank higher than cereals and legumes in nutritive value.

In flavor as well as nutritive value they closely resemble that of animal food.

Edible Fungi - Mushrooms, morels, truffles.

Legumes - Beans, peas, lentils.

Tubers and Succulent Roots - Potato, cassava, turnip, carrot, beet, parsnip, salsify.

Salad Plants - Lettuce, endive, radish, celery, watercress, spinach, artichoke, chives, cucumber.

AVERAGE CHEMICAL COMPOSITION OF VEGETABLES AS PURCHASED (Atwater).

By Per Cent

Refuse

Water

Protein

Fat

Carbohydrate

Ash

Fuel Value of 1 Lb.

Asparagus

94.0

1.8

.2

3.3

.7

105

Beans, Butter, green

50.0

29.4

4.7

.3

14.6

1.0

370

Beans, dried

12.6

22.5

1.8

59.6

3.5

1605

Beans, Lima, dried

10.4

18.1

1.5

65.9

4.1

1625

Beans, Lima, fresh

55.0

30.8

3.2

.3

9.9

.8

255

Beans, String, fresh

7.0

83.0

2.1

.3

6.9

.7

180

Beets, fresh

20.0

70.0

1.3

.1

7.7

.9

170

Cabbage, fresh

15.0

77.7

1.4

.2

4.8

.9

125

Carrots, fresh

20.0

70.6

.9

.2

7.4

.9

160

Cauliflower, fresh

92.3

1.8

.5

4.7

.7

140

Celery

20.0

75.6

.9

.1

2.6

.8

70

Corn, green

61.0

29.4

1.2

.4

7.7

.3

180

Cucumbers

15.0

81.1

.7

.2

2.6

.4

70

Egg Plant, edible portion

92.9

1.2

.3

5.1

.5

130

Lentils, dried

8.4

25.7

1.0

59.2

5.7

1620

Lettuce

15.0

80.5

1.0

.2

2.5

.8

75

Mushrooms

88.1

3.5

.4

6.8

1.2

210

Okra

12.5

78.9

1.4

.2

6.5

.5

155

Onions, fresh

10.0

78.9

1.4

.3

8.9

.5

205

Parsnips

20.0

66.4

1.3

.4

10.8

1.1

240

Peas, green

45.0

40.8

3.6

.2

9.8

.6

255

Potatoes, fresh

20.0

62.6

1.8

.1

14 .7

.8

310

Potatoes, Sweet, fresh

20.0

55.2

1.4

.6

21.9

.9

460

Spinach

92.3

2.1

.3

3.2

2.1

110

Squash

50.0

44.2

.7

.2

4.5

.4

105

Tomatoes, fresh

94.3

.9

.4

3.9

.5

105

Turnips

30.0

62.7

.9

.1

57

.6

125