| Water, | 87.55 | percent |
| Ash, | .57 | „ |
| Protein, | 1.40 | „ |
| Fiber, | .69 | „ |
| Sugar, starch, etc., | 9.53 | „ |
| Fat, | .26 | „ |
The onion, it is seen, is rather poor in protein but rich in sugar and allied bodies.
Parsnips.
—The botanical name of the parsnip is Pastinaca sativa L. French, panais; German, Pastinake; Italian, pastinaca; Spanish, chirivia.
The parsnip is nearly related to the carrot in its appearance and also its properties. The root is usually long and straight and gradually tapering. It, however, often has other shapes, as is the case with the carrot and beet.
Composition.—
| Water, | 80.34 | percent |
| Ash, | 1.03 | „ |
| Protein, | 1.35 | „ |
| Fiber, | .53 | „ |
| Sugar, starch, etc., | 16.09 | „ |
| Fat, | .66 | „ |
The above data show that the parsnip is not much richer in nutrients than most of the roots grown, except in sugar and starch content. The large quantity of carbohydrates gives it its chief food value. These carbohydrates are not by any means all sugar and starch, but include a very considerable proportion of cellulose which is more or less digestible.
Peas.
—The botanical name of the pea plant is Pisum sativum L. French pois; German, Erbse; Italian, pisello; Spanish, guisante.