y matter mainly composed? 151. How much of the
crude protein of potatoes is true protein? 152. What ratio exists
between the nitrogenous and non-nitrogenous compounds in the potato?
153. Give the chemical composition of the potato. 154. What influence do
different methods of boiling have upon the crude protein content of
potatoes? 155. To what extent are the nutrients of potatoes digested and
absorbed by the body? 156. What value do potatoes impart to the ration?
157. How do sweet potatoes differ in chemical composition and food value
from white potatoes? 158. How do carrots differ in composition from
potatoes? 159. What is characteristic of the dry matter of the carrot?
160. How do carrots and milk differ in composition? 161. To what is the
color of the carrot due? 162. To what extent are the nutrients removed
in the cooking of carrots? 163. What is the value of carrots in a
ration? 164. Give the characteristics of the composition of parsnips.
165. How does the starch of parsnips differ from that of potatoes? 166.
How does the mineral matter of parsnips differ from that of potatoes?
167. How does the cabbage differ in general composition from many
vegetables? 168. To what extent are nutrients extracted in the boiling
of cabbage? 169. Give the nutritive value of cabbage. 170. How does the
cauliflower differ from cabbage? 171. Give the general composition of
beets. 172. Give the general composition of cucumbers. 173. What
nutritive value has lettuce? 174. Give the composition and dietetic
value of onions. 175. How does the ratio of nitrogenous and
non-nitrogenous compounds in spinach differ from that in many other
vegetables? 176. Give the general composition and nutritive value of
asparagus. 177. How much nutritive material do melons contain? 178. What
are the principal compounds of tomatoes? 179. What nutrients do they
supply to the ration? 180. In the canning of tomatoes, why is it
desirable to conserve the juices? 181. How does sweet corn differ in
composition from fully matured corn? 182. What nutritive value does the
egg plant possess? 183. What are the principal nutrients of squash? 184.
What nutritive material does celery contain? 185. To what does celery
owe its dietetic value? 186. Why are vegetables necessary in a ration?
187. Why is it not possible to value many vegetable foods simply on the
basis of percentage of nutrients present? 188. Name the miscellaneous
compounds which many vegetables contain, and the ch