| Water, | 88.59 | percent |
| Ash, | 1.02 | „ |
| Protein, | 1.14 | „ |
| Fiber, | 1.27 | „ |
| Starch, sugar, etc., | 7.56 | „ |
| Fat, | .42 | „ |
It is seen from the above data that the carrot has almost exactly the composition of the garden beet. Its principal food value is in the sugar and other carbohydrates which it contains. It also has a notable proportion of protein and has almost 12 percent of solid matter.
Cauliflower.
—Cauliflower is a variety of cabbage the edible portion of which is the extraordinarily modified and thickened flower cluster. It is more tender and delicate in its structure than the common cabbage. The French name is choufleur; German, Blumenkohl; Italian, cavolfiore; Spanish, coliflor.
It is highly prized when prepared for the table with a sauce. It is a dish which is much more common in Europe than in this country, where it is not appreciated as it should be. There is a large number of varieties produced, chiefly by the different methods of cultivation and the effect of environment in which they are grown.
Composition.—
| Water, | 90.82 | percent |
| Ash, | .81 | „ |
| Protein, | 1.62 | „ |
| Fiber, | 1.02 | „ |
| Sugar, starch, etc., | 4.94 | „ |
| Fat, | .79 | „ |
The cauliflower is very close to the cabbage in composition, having, however, a slightly larger proportion of digestible carbohydrates and a much larger proportion of fat. Its dietetic value, however, is not notably different from that of the cabbage.
Celery.
—One of the most important vegetables upon the table in this country is celery. The botanical name of celery is Apium graveolens L. The French name is celeri; German, Sellerie; Italian, sedano; Spanish, apio.