GREEN VEGETABLES.
Green vegetables do not contain much nutriment, and are chiefly valuable as affording a pleasing variety in diet; also for supplying mineral matter and some acids. In this class we may include cabbage, cauliflower, spinach, lettuce and celery.
TOMATOES.
Tomatoes are wholesome vegetables; on account of the oxalic acid they contain they do not always agree with people of delicate digestion.
CUCUMBERS.
Cucumbers are neither wholesome nor digestible.
ASPARAGUS.
Asparagus is a much prized vegetable. The substance called asparagin which it contains is supposed to possess some value.
RHUBARB.
Rhubarb is a wholesome vegetable.