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Nutrient Content of Common Vegetables and Fruits1
NOTE: These values were taken from "Food Values of Portions Commonly
Used" by Bowes and church. 1From ''Food Values
of Portions Commonly Used," by Anna de Planter Bowes, M.A., and
Charles F. Church, M.D., M.S., January, 1942,
2 Niacin was formerly called nicotinic acid. The units used
in this case are milligrams.
3 Minerals and vitamins were calculated on the basis of 1
ounce of dried navy beans.
4 Blanched may contain no vitamin A; green may contain 500 I.
U. per 50 grams.
5 Green leafy.
6 Edible portion of a 4-1/2-inch cantaloupe varies from
100-250 grams.
7 Ascorbic acid in black currants is 150 to 300 milligrams
per 100 grams
8 Diced peaches, pineapples, grapes, cherries.
9 Vitamin A in white peaches is 0-100 units per 100 grams.
10 The composition of seeded and seedless raisins is
approximately the same except for iron. Seedless raisins contain 1.2
milligrams iron vs. 2.1 milligrams for seeded in a 30-gram portion of
each.
11Average serving on rind is 200 grams or more.
All teachers and others interested in nutrition should
have this complete book of food values from which this abbreviated list
was taken. This may be secured for $1.00 from The Philadelphia Child
Health Society, 311 South Juniper Street, Philadelphia, Pennsylvania.. |
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click for larger photo
Victory Gardens
Handbook of the
Victory Garden Committee
War Services, Pennsylvania
State Council of Defense
April, 1944
TABLE OF CONTENTS
page v
page vi
page vii
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