. Bulletin of the Department of Agriculture. Agriculture; Agriculture. POTATOES AND OTHER STARCHY ROOTS AS FOOD. 27 COMPOSITION AND ENERGY VALUE OF TROPICAL STARCHY ROOTS AS COMPARED WITH POTATOES AND SWEET POTATOES. Table III shows the composition of the tropical starchy roots as compared with potatoes and sweet potatoes. Table III.—Average composition of edible portion of dasheen and other tropical starch-bearing roots. Water. Protein. Fat. Total carbohy- drates. Ash. Fuel Kind of food. Sugar, starch, etc. Crude fiber. value per pound. Per ct. 78.
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. POTATOES AND OTHER STARCHY ROOTS AS FOOD. 27 COMPOSITION AND ENERGY VALUE OF TROPICAL STARCHY ROOTS AS COMPARED WITH POTATOES AND SWEET POTATOES. Table III shows the composition of the tropical starchy roots as compared with potatoes and sweet potatoes. Table III.—Average composition of edible portion of dasheen and other tropical starch-bearing roots. Water. Protein. Fat. Total carbohy- drates. Ash. Fuel Kind of food. Sugar, starch, etc. Crude fiber. value per pound. Per ct. Per ct. .5 Per ct. .1 .3 .2 .2 .2 .2 .2 .1 .7 Per ct. Per ct. Per ct. .1 .9 .9 Calories. 610 1,625 1,610 1,605 .6 .7 .8 .6 .4 475 605 Taro 475 530 380 560. /,000 &1£jO#/£S I I SSO G4££2#/£S 6/o a*;y?/es The preceding diagram (fig. 6) shows in graphic form the com- position of sweet potatoes, Irish potatoes, and other starchy roots, and perhaps makes clearer data such as are recorded in the table. It is apparent from the diagram that these typical starchy roots are very simi- lar in general composition. Degree of ripeness, length of storage, and other fac- tors influence water content considerably. Individual specimens of any one of them would vary more or less in water content, but on the average water makes up about two-thirds to three-fourths of the total, while carbohydrates constitute the greater part of the nutritive material. These vary in the different groups, starch being the characteristic carbohydrate of pota- toes, cassava, and dasheen; sugar and starch of sweet potatoes; and inulin, lev- ulin, and pectose bodies of Jerusalem artichokes. The proportion of protein in these roots is small, but valuable in nutri- tion, in part because of the vitamins believed to accompany the nitrogenous material. The proportion of ash
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