Vegetable and Fruit Products
129
Table 6–5 Vegetable Foods: Approximate Percentage Chemical Composition
Vegetable
Water
Carbohydrates
Proteins
Fat
Ash
Beans, green
89.9
7.7
2.4
0.2
0.8
Beets
87.6
9.6
1.6
0.1
1.1
Broccoli
89.9
5.5
3.3
0.2
1.1
Brussels sprouts
84.9
8.9
4.4
0.5
1.3
Cabbage
92.4
5.3
1.4
0.2
0.8
Cantaloupe
94.0
4.6
0.2
0.2
0.6
Cauliflower
91.7
4.9
2.4
0.2
0.8
Celery
93.7
3.7
1.3
0.2
1.1
Corn
73.9
20.5
3.7
1.2
0.7
Cucumbers
96.1
2.7
0.7
0.1
0.4
Lettuce
94.8
2.9
1.2
0.2
0.9
Onions
87.5
10.3
1.4
0.2
0.6
Peas
74.3
17.7
6.7
0.4
0.9
Potatoes
77.8
19.1
2.0
0.1
1.0
Pumpkin
90.5
7.3
1.2
0.2
0.8
Radish
93.6
4.2
1.2
0.1
1.0
Spinach
92.7
3.2
2.3
0.3
1.5
Squash, summer
95.0
3.9
0.6
0.1
0.4
Sweet potatoes
68.5
27.9
1.8
0.7
1.1
Tomatoes
94.1
4.0
1.0
0.3
0.6
Watermelon
92.1
6.9
0.5
0.2
0.3
Mean
88.3
8.6
2.0
0.3
0.8
Source: Watt and Merrill. 60
Table 6–6 The Transfer of 10 Former Erwinia spp. and Five Subspecies to the New Genera
Pectobacterium and Brenneria (Summarized from Reference 18)
Pectobacterium
Formerly Erwinia spp.
P. carotovorum subsp. atrosepticum
E. carotovora subsp. atroseptica
P. carotovorum subsp. carotovorum
E. carotovora subsp. carotovora
P. carotovorum subsp. betavasculorum
E. carotovora subsp. betavasculorum
P. carotovorum subsp. odoriferum
E. carotovora subsp. odorifera
P. carotovorum subsp. wasabiae
E. carotovorum sp. wasabiae
P. cacticidum
E. cacticida
P. chrysanthemi (formerly Erwinia)
P. cypripedii (formerly Erwinia)
Brenneria (all former Erwinia spp.)
B. alni, B. nigrifluens, B. paradisiaca, B. quercina,
B. rubrifaciens, and B. salicis