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..