The waste in food is not always evident even when real.

Refuse In Vegetables

None - spinach, tomatoes skinned, peas and beans dried. 7-15% - beans (7%); onions (10%); cabbage, cucumbers, lettuce (15%). 20-30% - potatoes (also sweet), parsnips, beets, carrots, celery (20%); turnips (30%). 45-60% - green peas (45%); squash (50%); sweet corn (60%).

When it is remembered that water as well as refuse enters largely into the composition of vegetables as procured, it is realized that bulk is a significant characteristic of vegetable food.

Where the nutritive substances are in foods and how they are physically arranged affect their availability. Potatoes have an outer and inner skin. Both are richer in protein and salts than the flesh of the potato. Potatoes when peeled raw not only remove more nutrients than when peeled cooked, but in cooking permit the nutrients to be also dissolved out, as potato protein is in soluble form. Potato cooking-water, if the process is begun with cold water, contains 4/5 of the protein. But if plunged in boiling water, even peeled potatoes lose less than 1/10; unpeeled, only 1/100.

Slight Nutriment (Promote Digestion) Palatability

Eggplant

9/10 water; solids mainly starch. (Breading increases value).

Cabbage

9/10 water. Eaten raw retains nutrients. Cooked loses half.

Cucumbers

Over 9/10 water. Used only for palatability. No food-value.

Tomatoes

Over 9/10 water; sugar over 1/2 solids (sugar and protein soluble. Use juice therefore); some malic acid. Remove tomatoes from tin whenever not sealed air-tight.

Lettuce

Over 9/10 water. Valued for chlorophyll (green coloring matter). Contains iron.

Onions

Valued for oils giving flavor. Stimulating to digestion.

Melons

Solids 1/10, mainly sugar, that with oils and acids gives the flavor.