17.1 Vegetables 779Table 17.4.Average composition of vegetables (as % of fresh edible portion)
Vegetable Dry N-Com- Available Lipids Dietary Ash
matter pounds carbo- fiber
(N× 6 .25) hydrates
Mushrooms
Champignon (cultivated
Agaricus arvensis, campestris)9. 04. 10. 60. 32. 01. 0
Chanterelle 8. 52. 60. 20. 53. 31. 6
Edible boletus (Boletus edulis)11. 45. 40. 50. 46. 00. 9
Rooty vegetables
Carrots 11. 81. 14. 80. 23. 60. 8
Radish (Raphanus sativus,
elongated white fleshy root) 7. 01. 02. 40. 22. 50. 8
Viper’s grass,scorzonera 23. 21. 42. 20. 418. 31. 0
Parsley 16. 12. 96. 10. 61. 6
Tuberous vegetables (sprouting tubers)
White (Irish) potato 22. 22. 014. 8 a 0. 12. 11. 1
Celery (root) 11. 61. 62. 30. 34. 21. 0
Kohlrabi 8. 42. 03. 70. 21. 41. 0
Rutabaga 10. 71. 15. 70. 22. 90. 8
Radish (Raphanus sativus,
reddish fleshy root) 5. 61. 12. 10. 11. 60. 9
Red beet, beetroot 13. 81. 68. 40. 12. 51. 1
Tuberous root vegetables
Sweet potato 30. 81. 624. 1 b 0. 63. 11. 1
Cassava (manioc) 36. 90. 932. 00. 22. 90. 7
Yam 31. 12. 022. 40. 15. 61. 0
Bulbous root vegetables
Onion 11. 41. 24. 90. 31. 80. 6
Leek 12. 12. 23. 30. 32. 30. 9
Vegetable fennel 7. 61. 43. 00. 22. 01. 0
Stem (shoot) vegetables
Asparagus 6. 51. 92. 00. 21. 30. 6
Leafy(stalk)vegetables
Rhubarb 7. 30. 61. 40. 13. 20. 6
Leafy vegetables
Endive (escarole) 5. 61. 32. 30. 21. 30. 8
Kale (curly cabbage) 14. 14. 32. 50. 94. 21. 5
Head lettuce 5. 11. 21. 10. 21. 40. 9
Brussels sprouts 15. 04. 53. 30. 34. 41. 2
Red cabbage 9. 01. 53. 50. 22. 50. 7
Spinach 8. 52. 60. 60. 32. 61. 5
Common (white) cabbage 9. 61. 34. 20. 23. 00. 7
Flowerhead (calix) vegetables
Artichoke 17. 52. 42. 60. 110. 81. 3
Cauliflower 9. 02. 52. 30. 32. 90. 9
Broccoli 10. 93. 62. 70. 23. 01. 1
aStarch content 14.1%.bStarch and saccharose contents 19.6and2.8%, respectively.