April 4, 1931

Proximate Composition of Fresh Vegetables.

Author Affiliations

By Charlotte Chatfield, Specialist in Foods and Nutrition, and Georgian Adams, Associate Specialist in Foods and Nutrition. Foods and Nutrition Division, Bureau of Home Economics. United States Department of Agriculture, Circular No. 146. Paper. Price, 5 cents. Pp. 24. Washington, D. C.: Supt. of Doc., Government Printing Office, 1931.

JAMA. 1931;96(14):1173. doi:10.1001/jama.1931.02720400071045

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This circular presents the chemical composition of vegetable foods used on the American table as collected from published and unpublished analyses from many sources. It is the first compilation of its kind since the appearance of the department bulletin "The Chemical Composition of American Food Materials" by Atwater and Bryant, reprinted in 1906. The tables of composition present for the respective vegetables the "percentage refuse" as purchased and the maximum, minimum and average analyses of the "edible portions," including water, protein, fat, ash, carbohydrates, fiber, sugars, starch and fuel value. The methods of analyses are defined. The collection of the data and their presentation in the practical form given represent a vast amount of painstaking and careful work. The department has done a valuable piece of work by the publication of these summarized data and makes readily available a mass of information otherwise almost inaccessible to the public. This circular

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