Protein and simpler compounds (of dietetic value) Tissue-Formation.

Celery

9/10 + water. Valued for nitrogen compounds significant in diet.

Asparagus

Over 9/10 water. More protein than many vegetables, also asparagin (nitrogen compound).

Spinach

Over 9/10 water; protein 1 to 4 carbohydrates. In potatoes protein 1 to 10 carbohydrates.

Beans

Nearly 1/4 protein (more than in meat); less fat than other vegetables or cereals; ash equal to that of cereals; rich in potash and lime. String beans nearly 9/10 water; as eaten, protein 2 1/2 per cent. Lima beans as eaten have more protein, as pods are discarded. Nutritive and aid digestion of other foods.

Peas

Similar. Nutritious as vegetable or soup. Canned may be colored undesirably with copper salts.

Lentils

Similar, but smaller. Nutritious.

Peanuts

Similar to beans but much more fat. Like beans, peas, lentils (leguminous). All legumes digest slowly and require much intestinal work.

For starch, sugar, and some minerals (these furnish) Heat Energy.

Potatoes

White: 3/4 water; 1/4 starch, mainly; salts, 3/4 potash, 1/5 phosphoric acid; 1/50 protein. Sweet: more solids; 6 per cent sugar; keep less well (starch more stable than sugar).

Corn (Sweet, Green)

1- water; 1/4 solids (1/2 starch, 1/4 sugar, 1/20 protein when young). (Carbohydrates increase with ripening).

Parsnips

Over 3/4 water; 3 per cent sugar; 3 per cent starch, exceedingly fine grains; more fat; salts, 1/2 potash, 1/4 phosphoric acid (see potato above); more fiber, increasing peristalsis; more flavor promoting palatability.

Beets

1/2 the solids of potato, solids 1/2 sugar.

Carrots

Similar, but no starch; sugar and pectose as carbohydrates.

Turnips

Similar, no starch nor sugar; pectose mainly as carbohydrates.

Squash

Similar, with food-solids starch mainly. Pumpkins similar, but less solids. (Sugar is soluble, so dissolves in water. Baking prevents loss).

(Facts stated above are in the main from Snyder's "Human Foods.")