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.... Beans, string 83.0 2.1 .3 6.9 170 Beets 70.0 1.3 .1 7.7 160 Cabbage 77.7 1.4 .2 4.8 115 Celery 75.6 .9 .1 2.6 65 Corn, green (sweet), edible portion 75.4 3.1 1.1 19.7 440 Cucumbers 81.1 .7 .2 2.6 65 Lettuce 80.5 1.0 .2 2.5 65 Mushrooms 88.1 3.5 .4 6.8 185 Onions 78.9 1.4 .3 8.9 190 Parsnips 66.4 1.3 .4 10.8 230 Peas 74.6 7.0 0.5 16.9 440 Potatoes 62.6 1.8 .1 14.7 295 Rhubarb 56.6 .4 .4 2.2 60 Sweet potatoes 55.2 1.4 .6 21.9 440 Spinach 92.3 2.1 .3 3.2 95 Squash 44.2 .7 .2 4.5 100 Tomatoes 94.3 .9 .4 3.9 100 TABLE V. COMPOSITION OF FRUITS, YEARBOOK OF DEPT. OF AGRICULTURE, 1915. (C. J. LANGWORTHY). Kind of Fruit. Nitrogen- Carbo- Fuel Ether free hy- Crude value Water. Protein. extract extract. drates. fiber. Ash. per lb. Fresh Fruits. Per ct. Per ct. Per ct. Per ct. Per ct. Per ct. Per ct. Cal. Apples 84.6 0.4 0.5 13.0 ... 1.2 0.3 290 Apricots 85.0 1.1 ... ... 13.4 ... .5 270 Avocado 81.1 1.0 10.2 ... 6.8 ... .9 512 Bananas 75.3 1.3 .6 21.0 ... 1.0 .8 460 Blackberries 86.3 1.8 1.0 8.4 ... 2.5 .5 270 Cactus fruit 79.2 1.4 1.3 11.7 ... 3.7 2.7 375 Cherries 80.9 1.0 .8 16.5 ... .2 .6 365 Cranberries 88.9 .4 .6 8.4
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