A description of some Chinese vegetable food materials and their nutritive and economic value . results for this constituent,the amount present is not far from the average of the results obtainedfor potatoes and similar vegetables. The analyses also show tliat alarge percentage of the crude protein is of an albuminoid nature, theproportion being somewhat greater than in the case of the potato. Mostof this was found to consist of a soluble albumin which coagulates at74° C. A red coloring matter is present in the taro in considerableamounts. As a whole the taro is characterized by the high perce
A description of some Chinese vegetable food materials and their nutritive and economic value . results for this constituent,the amount present is not far from the average of the results obtainedfor potatoes and similar vegetables. The analyses also show tliat alarge percentage of the crude protein is of an albuminoid nature, theproportion being somewhat greater than in the case of the potato. Mostof this was found to consist of a soluble albumin which coagulates at74° C. A red coloring matter is present in the taro in considerableamounts. As a whole the taro is characterized by the high percentage of car-bohydrates, of which starch is the most important representative, andby the low percentage of fat and crude fiber. From a dietetic stand-point it apparently offers no especial advantage over our commonlycultivated vegetables, but where it is eaten it seems to be a satisfactorysubstitute for them. It is favorably known to the Anglo-Saxon resi-dents of the Tropics, who soon acquire a liking for it, and even in San U. S. Dept. of Agi., Bui. 68, Office of Expt. Stations. Plate
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