Composition of the Edible Stem.—
| Water, | 92.67 | percent |
| Ash, | .94 | „ |
| Protein, | .83 | „ |
| Fiber, | 1.11 | „ |
| Sugar, starch, etc., | 3.26 | „ |
| Fat, | 1.19 | „ |
The above data show that the rhubarb is practically valueless as food and is chiefly condimental. In regard to its nutrients the fat is in a larger proportion than in that of almost any other succulent vegetable.
Squash.
—Another variety of the gourd family which is highly prized as a food product is the squash. It is used in the same manner as the pumpkin, and is highly valued both as a food for man and domesticated animals.
Composition of the Flesh of the Squash.—
| Water, | 88.09 | percent |
| Ash, | 1.72 | „ |
| Protein, | .92 | „ |
| Fiber, | 1.04 | „ |
| Sugar, starch, etc., | 8.05 | „ |
| Fat, | .18 | „ |
The above data show that the squash is a much more nutritive substance than the pumpkin. In other respects it is little different in its composition, being only a dryer form of pumpkin.
Sweet Potato.
—The vegetable known as sweet potato is known botanically as Convolvulus batatas L.