m UNIVERSITY OF CALIFORNIA COLLEGE OF AGRICULTURE AGRICULTURAL EXPERIMENT STATION BERKELEY 4, CALIFORNIA FOOD VALUES ON A POUND, ACRE, AND MAN-HOUR BASIS FOR CALIFORNIA FRESH VEGETABLES JOHN H. MacGILLIVRAY, 2 ARTHUR SHULTIS, 3 G. C. HANNA, 1 and AGNES FAY MORGAN' This country is faced with a need for all possible food production and with a shortage of man power, transportation, and certain materials. Now is the time to examine agricultural habits and policies to see whether more nutrient values can be produced with our present limited facili- ties by adjusting the acreage of the crops we grow. In comparing or ranking vegetables, the pur- pose is to guide policies toward the greater pro- duction of essential human foods with the facili- ties available. The goal may be to determine the best vegetable in all nutrients or overcome de- ficiencies of certain nutrients or vitamins; or it might be to obtain more from a very limited land area, as in Great Britain. The problem in California may be to produce the greatest total quantity of all nutrients with a declining supply of farm labor. Changes in production involve many considerations besides the relative value of different vegetables. On the production side are problems of crop adaptability, time, and equipment. On the consumption side, palatability and food habits are important, though they have not been adequately considered here. For such purposes it is necessary to have quantitative data on nutritive values for vege- tables not only on a pound basis, but also on yield and output bases. The data given here may assist in future decisions on the relative im- portance of different vegetables. The report is confined to production intended for the fresh markets, but it is hoped that future reports will present essential information on processed vege- tables, and materials necessary for vegetable production. SCOPE OF STUDY This report gives certain basic information on the nutritive contributions of 31 California A previous compilation was published in: MacGillivray, John H. , G. C. Hanna , and P. A. Minges. Vitamin, protein, calcium, iron, and calorie yield of vegetables per acre and per acre man-hours. Amer. Soc. Hort . Sci. Proc. 41: 293-97- 1942. 2 Associate Professor of Truck Crops and Olericulturist in the Experiment Station. Specialist in Agricultural Extension and Associate on the Giannini Foundation. lecturer in Truck Crops and Associate in the Experiment Station. Professor of Home Economics and Biochemist in the Agricultural Experiment Station. fresh vegetables in terms of the resources (land, labor, and the like) required to produce and pre- pare them for market. The comparisons of the several crops should be viewed as tentative and partial rather than as final and complete. Not all the nutritive and resource factors have been taken into account. Furthermore, the data used vary considerably in accuracy, though regarded as the best available. Vegetables are evaluated according to their composition and to the daily dietary needs of man. For each vegetable, data have been gathered on the content of energy (calories), 6 protein, cal- cium, iron, vitamin A, ascorbic acid (vitamin C) , thiamin (vitamin B a ), riboflavin (vitamin G) , and niacin (nicotinic acid) --the nine nutrients for which recommended dietary allowances were deter- mined in 1941 by the National Research Council. The data in the basic tables are given in units rather than the quantity of the nutrient. The unit for each nutrient is the recommended daily allowance of the National Research Council for a moderately active man weighing 70 kg (155 pounds) . Other constituents important in the diet have been excluded because of a lack of recommended dietary allowance or the lack of composition data. Bulk, another contribution of vegetables to our diet, has not been taken into account because of the lack of quantitative data. Besides the omission of certain nutrients, there is one further limitation to the comparisons shown in tables 3, 4, and 6: the nutritive values are fpr raw products. Some vegetables, however, are seldom eaten uncooked; and cooking destroys varying amounts of vitamins. 7 In general, there- fore, products consumed largely or wholly in the raw form actually compare more favorably with those that are normally cooked than these tables indicate. For convenience in ranking, the recommended dietary allowance of calories for energy will be designated as a "nutrient" in this paper. 7 In cooking, losses of vitamin C are 20 to 30 per cent in broccoli, peas, and tomatoes; 50 to 60 per cent in beets, cabbage, and potatoes; 75 to 85 per cent in snap beans and spinach. Losses of both thiamin and riboflavin are 5 to 10 per cent in potatoes and tomatoes, 30 to 35 per cent in all other vegetables. Snap beans and tomatoes apparently lose very little niacin, but other vegetables usually about 35 per cent. Carotene losses are about 35 per cent for snap beans, broccoli, and carrots; somewhat lower for peas, spinach, and tomatoes. [1] UNIVERSITY W IFORN1A LIBRARY COLLEGE OF AGRICULTURE DAVIS TABLE 1 Fresh Vegetables: Composi ;ion Data per 100 Grams Edible Portion of Raw Product 4L * Pro- Ascorbic Ribo- ~W" Vegetable rfater(9) Energy! 9) tein(9) Calcium Iron* Vitamin A acid Thiamin flavin Niacin grams 83.7 calories grams 2.9 milli- grams 47* milli- - U.S. P. units 200* (33) milli- grams 10* milli- grams 0.180* milli- grams 0.05§ milli- grams 1.8 grams Artichokes 63 0.70* Asparagus , green 93.0 26 2.2 21(33) 1.2 700(15,41) 30(15) .195(14) .16(14) 1.00* Asparagus, white 93.0 26 2.2 21(33) 1.2 20** (11) 30(15) .195(14) .16(14) 1.00* Beans , snap 88.9 42 2.4 65(33) 1.1 500 * (40) 12* (13) .09*(13) •11*(13) 0.64* Beans, lima 66.5 131 7.5 31(33) 2.3 270(41) 38(37) .18(14) .36(14) 0.29(32) Beets 87.6 46 1.6 26(33) 0.9 100(5,16) 7(1) .05(3) .07(24) 0.64(36) Broccoli 89.9 37 3.3 41* 3.0 2,000* 102* .077* .20*(18) 0.75* Brussels sprouts 84.9 58 4.4 25* 2.3 200(25) 100(27) .180(3) .08§ 0.30§ Cabbage 92.4 29 1.4 45(33)* 0.8 50*(5) 72(6) .075(3,22) .08(8) 0.30(36) Cantaloupes 94.0 23 0.6 17(33) 0.4 2,400*(5) 30*(25) .045(3) .065(25) 1.00(10) Casabas and Honeydews 90.6 36 0.6 17(33) 0.4 50* 30* .045(3) .065§ 1.00§ Carrots 88.2 45 1.2 42(33) 0.7 2,300* 4* .042* .043* (8) 0.21* Cauliflower 91.7 31 2.4 22* 0.9 40(5) 70(1,38) .200(3) .10(25) 0.57(36) Celery, bleached 93.7 22 1.3 75* 2.0 50*(5) 6(28) .037(3) .050*0.8) 0.30* Corn, sweet 73.9 108 3.7 9(33) 0.5 100(40) 9(12) .17(3,31) .060(25) 1.70* Cucumbers 96.1 14 0.7 24(7) 1.2 20**(5) 12(7) .024(7) .075(7) 0.30(36) Lettuce 94.8 18 1.2 40* 1.4 210(5) 12(38) .037* .037*(18) 0.50(21) Mustard greens 92.2 28 2.3 105 § 1.4 2,500 § 136* .08* .20* 0.9* Onions 87.5 49 1.4 32(33) 0.5 20**(5) 12(22,26) .033(22) .123(18) 0.10(36) Peas 74.3 101 6.7 22(33) 1.9 700*(34) 28* .250* .150* 2.10* Peppers, bell 92.4 29 1.2 11(33) 0.4 870(5) 175(17) .060(4) .030(24) 0.55* m 1.18(36; Potatoes, white 77.8 85 2.0 13(33) 1.1 40(5) 12(20,23) .110(23) .060(818) Potatoes, sweet 68.5 125 1.8 33(33) 0.8 2,500(35) 24(17) .093(3) .13(8) 1.29(36) Radishes 93.6 22 1.2 37(33) 1.0 0-** 25(1) .039(29) .035(18) 0.1(21) Spinach 92.7 25 2.3 tt tt 2 , 500 * 80* .13* .280* 0.63* Squash, summer 95.0 19 0.6 15(33) 0.4 200(33) 26(39) .045(3) .052(18) 0.96(21) Squash, winter 88.6 44 1.5 19(33) 0.6 4,000(25,33) 5(25) .048(3) .046(18) 0.96 § Tomatoes, market 94.1 23 1.0 7(2) 0.6 1,000*(5) 22* .090* .030* 0.8* Turnips 90.9 35 1.1 51(33) 0.5 10** 30(19,25) .060(3) .042(18) 0.69(10) Watermelons 92.1 31 0.5 7(33) 0.2 500* (5) 7(17) 0.069(30) 0.030(25) 0.56(36) * Figures in parentheses indicate references in "Bibliography on Composition," pages 22-23- t References same as for calcium. * Unpublished analyses made in the Home Economics Laboratory, University of California. §> Estimated . ** Token values to 40 U.S. P. units vitamin A per 100 grams in assigned vegetables, which contain a trace of this substance, tt Fresh spinach contains 83.0 mg of calcium and 3.4 mg of iron(33) per 100 grams edible portion; but these amounts are .largely unavailable. [2] METHODS AND SOURCES OF DATA Composition. — The sources of data on composi- tion given in table 1 are indicated by numbers in parentheses and refer to the ''Bibliography on Composition." As a rule, only biological assay findings were used for the vitamin-A value of the carotene in the vegetables. Color imetric deter- minations of beta-carotene were not included un- less supported by biological tests. Chemical determination of ascorbic acid has, however, been accepted without biological confirmation, as have (in some cases) the microbiological method for riboflavin and niacin. Whenever the results of biological assays for thiamin and riboflavin were available, these were chosen. The compilations of vitamin values of foods by Booher, Hartzler, and Hewston U) 8 and by Fixsen and Roscoe (16) proved to be very helpful in getting these data together. Many other sources were consulted, together with laboratory files of unpublished assays of California-grown vegetables. Nutrients per Pound as Purchased : — The data in table 3 were developed from table 1 by converting to a pound basis, correcting for the amount of edible portion, and expressing as a fraction the amount of man's daily recommended requirement of each constituent supplied by a pound of vegetable as purchased. Recommended Dietary Allowances 9 used as the basis of the unit, was published by the Food and Nutrition Board of the National Re- search Council (see table 3). This board was "established in 1940 to advise on nutrition prob- lems in connection with National Defense." The allowances were a partial outgrowth of a program initiated in 1935 by the League of Nations. "The values presented thus represent the combined judgment of more than fifty persons qualified to express an opinion on the subject. This does not mean, of course, that every contributor would fully agree with all the figures as given. It does mean, however, that the values are ones they were willing to accept tentatively, until stand- ards derived from more extensive and exact re- search data can be obtained. The term 'Recom- mended Allowances' rather than 'Standards' was adopted by the Board to avoid any implication of finality. " Further recommendations were adopted in 1942 for iodine, copper, and vitamin K. Other valuable food constituents such as vitamin B 6 , pantothenic acid, and various minerals will probably be sup- plied in a diet containing the specified allow- ances. The recommendations made in 1941 have re- mained unchanged for two years. Even though these data on dietary allowances may not be perfect, they are the best available. There is some question whether each nutrient has an equal value. In the absence of information to the contrary, all nine must be considered necessary to maintain an average man at work and in good health. Thus, the adding of the differ- ent units (daily requirements) which are con- tained in a certain quantity of a food, such as has been done for vegetables in tables 3, 4, and 6, gives a basis for comparison of the total nu- tritive values of different foods in a mixed diet. Peppers contain a large amount of ascorbic acid, and this one nutrient greatly affects the amount of total nutrient units, particularly units per pound. Table 2 on the per-capita consumption of vegetables in the United States is of interest in connection with table 3 as well as with the — suggested grouping of vegetables presented in table 8. Nutrients per Acre . --Table 4 was developed from the nutrient units per pound of vegetable found in table 3 and the average state yields for 1937-1941. Since the yields per acre vary widely from farm to farm and from year to year, these data present the situation on a farm that has av- erage state yields and also average output per man-hours. Table 5 gives the average state yields, good commercial yields, and state acreage, as well as output data which were used to obtain table 6. TABLE 2 Annual United States Farm Value and Per-Capita Consumption, Average 1937-1941 Numerical order Group no . Per-capita and crop from table 8 Value consumption million dollars pounds 1 Potato, white 1 153.0 125.6 2 Cabbage 1 15.5 26.2 3 Potato, sweet 1 55.6 21.3 4 Watermelon 4 8.0 18.0 5 Tomatoes 2 30.9 17.2 6 Onions 2 19.8 16.6 7 Lettuce 3 32.8 13.9 8 Celery 3 20.0 10.1 9 Carrots 2 9.6 8.9 10 Sweet corn 4 * 8.8 11 Cantaloupes 4 14.8 8.5 12 Snap beans 3 16.4 7.2 13 Spinach 1 5.3 3.2 14 Cauliflower 3 6.1 2.8 15 Beets 2 0.9 2.6 16 Asparagus 3 10.5 2.1 17 Cucumbers 4 4.6 2.1 18 Peas 3 10.1 1.7 19 Bell peppers 4 4.0 1.2 20 Lima beans 3 1.3 0.5 21 Artichokes 3 1.7 0.4 Numbers in parentheses refer to "Bibliography on Composition" at the end of this paper. 9 National Research Council. Recommended die- tary allowances. Reprint and Cir. Ser. 11$ : 1-6, 1943. *Dash indicates data not available. Sources of data: United States Department of Agriculture. Agri- cultural statistics 1942. p. 266-316, 330. 1942. Also from other sources. [3] TABLE 3 Fresh Vegetables: Nutrients per Pound as Purchased Edible Energy * Vegetable portion ( cal< Dries) Prot ein Calcium Iron Vitami n A Per cent Units Rank Units Rank Units Rank Units Rank Units Rank Artichokes 53 0.050 10 0.100 114 0.141 12 0.361 7 0.096 18 Asparagus , green 75 .029 22 4 .107 94 .089 164 .340 104 0.476 10 Asparagus, white 75 .029 22i .107 94 .089 164 .340 104 0.014 28 Beans , snap 90 .057 9 .140 5 .332 2 .374 5 0.408 11 Beans, lima, in pods 40 .079 3 .194 3 .070 21 .348 9 0.098 17 Beets, with tops 53 .037 144 .055 21 .078 20 .180 18 0.048 19 Broccoli 75 .042 13 .160 4 .174 6 .850 1 1.361 5 Brussels sprouts 77 .068 7 .220 1 .109 13 .669 2 0.140 15 Cabbage 73 .032 19 .066 18 .186 5 .221 16 0.033 21 Cantaloupes 47 .016 29 4 .018 30 .045 27 .071 29 1.023 7 Casabas and Honeydews 63 .034 m .024 29 .061 23 .095 27 0.029 234 Carrots, with tops 63 .043 12 .049 24 .150 11 .167 22 1.315 6 Cauliflower 45 .021 26 4 .070 17 .056 244 .153 23 0.016 27 Celery 63 .021 264 .053 23 .268 3 .476 3 0.029 234 Corn, sweet 38 .062 8 .091 13 .019 29 .072 28 0.034 20 Cucumbers 70 .015 31 .032 28 .095 15 .318 13 0.013 29 Lettuce 69 .019 28 .054 22 .156 10 .365 6 0.131 16 Mustard greens 73 .031 20 4 .109 74 .435 1 .386 4 1.656 4 Onions, early t 94 .070 44 .085 14 4 .171 74 .178 194 0.017 254 .Onions, late 94 .070 44 .085 14 4 .171 74 .178 194 0.017 254 Peas, in pods 45 .069 6 .195 2 .056 244 .323 12 0.286 12 Peppers, bell 84 .037 14i .065 19 .052 26 .127 25 0.663 9 Potatoes, white 84 .108 2 .109 n .062 22 .349 8 0.030 22 Potatoes, sweet 86 .163 1 .100 114 .161 9 .260 14 1.950 2 Radishes, with tops 49 .016 294 .038 264 .103 14 .185 17 0.000 31 Spinach 82 .031 204 .122 6 t 31 * 31 1.860 3 Squash, summer 97 .028 24 .038 264 .082 18 .147 24 0.176 14 Squash, winter 74 .049 11 .072 16 .080 19 .168 21 2.686 1 Tomatoes, market 98 .034 IV* .064 20 .039 28 .222 15 0.889 8 Turnips, with tops 66 .035 16 .047 25 .191 4 .125 26 0.006 30 Watermelons 46 0.022 25 0.015 31 0.018 30 0.035 30 0.209 13 * Units for crops marketed in a different condition may be calculated from table 1 and from the per cent edible portion. Their rank and per cent edible portion is as follows: shelled lima beans rank A, 100 per cent edible; root beets 154. 75 per cent; root carrots 144 > 88 per cent; shelled peas 4> 100 per cent; and root turnips 144 > 87 per cent. t Bermuda and intermediate. % Calcium and iron contained in spinach are largely unavailable. Sources of data: Figures relating to edible portion, except the values for artichokes and broccoli, which were de- termined by the authors, are from Chatfield, C, and G. Adams, Proximate composition of American food materials. U.S. Dept . Agr. Cir. 5Jt2:l-91. 1940. The amount of each constituent required for one unit is as follows: calories, 3,000, protein 70 grams; calcium^O.8 gram; iron, 12 mg; vitamin A,5,000 I.U.; ascorbic acid, 75 mg-, thiamin, 1.8 mg; ribo- flavin, 2.7 mg; and niacin, 18 mg. National Research Council. Recommended dietary allowances. Re- print and Circular Ser. 115 :1-6. 1943- Calculations: example, calorie and protein contents of artichokes. „ , . 63 (per pound, table 1) * 4.54 (convert to pounds) x 0.53 (per cent edible portion) _ Protein 2.9 x 4-54 x 0.53 _ 70 3 ,000 (calories per day) 0.100 unit per pound as purchased, 0.050 unit per pound as purchased, [4] Total nine Order of sum 3f ranks Vita- Minerals Nine nutrients Ascorb: .c acid Thiamin Riboflavin Niacin nutrients mins and vitamins Sum of ranks Units Rank Units Rank Units Rank Units Rank Units Rank Rank Rank Rank 0.321 25 0.240 6 0.045 26 0.093 18 1.447 24 20 15 134 12 1.361 n .369 1* .202 54 .189 64 3.162 9 3 4 92 7 1.361 94 .369 14 .202 54 .189 64 2.700 11 7 7 110 9 0.653 21 .204 10 .166 10 .145 12 2.479 13 11 54 85 5 0.919 15 .181 12 .242 4 .029 28 2.160 17 14 14 112 10 0.224 274 .067 254 .062 19 .085 20 0.836 30 25 27 185 26 4.627 4 .146 15 .252 2 .142 13 7.754 3 5 2 63 1 4.657 3 .349 3 .103 12 .058 23 6.373 5 84 54 79 4 3.179 6 .138 16 .098 13 .055 24 4.008 7 16 12 138 14 0.853 16 .053 29 .051 22 .118 15 2.248 16 18 25 205 28 1.143 14 .071 24 .069 18 .159 11 1.685 21 19 24 187 27 0.152 31 .067 254 .046 25 .033 27 2.022 18 27 26 184 25 1.905 7 .227 8 .076 17 .065 214 2.589 12 17 18 172 20 0.229 26 .059 28 .053 21 .048 26 1.236 26 30 20 180 24 0.207 29 .163 13 .038 29 .163 10 0.849 29 21 29 179 224 0.508 23 .042 31 .088 14 .053 25 1.164 28 29 28 209 29 0.501 24 .064 27 .043 27 .087 19 1.420 25 26 19 179 224 6.004 2 .147 14 .245 3 .166 9 9.179 2 2 1 65 2 0.682 19 4 .078 22 4 .194 74 .024 294 1.499 224 234 214 151 164 0.682 19 4 .078 22 4 .194 74 .024 29 4 1.499 224 234 214 151 164 0.762 17 .283 4 .113 11 .238 3 2.325 15 6 6 91 6 8.890 1 .127 17 .042 28 .116 16 10.119 1 13 17 156 19 0.610 22 .233 7 .085 154 .250 2 1.836 20 12 10 108 8 1.248 12 .202 11 .188 9 .280 1 4.552 6 4 3 71 3 0.741 18 .048 30 .029 30 .012 31 1.172 27 31 30 227 30 3.968 5 .269 5 .386 1 .130 14 6.766 4 1 9 117 11 1.525 8 .110 18 .085 154 .235 4 2.426 14 10 13 152 18 0.224 274 .090 20 .057 20 .179 8 3.605 8 15 16 144 15 1.304 11 .222 9 .049 23 .198 5 3.021 10 84 11 137 13 1.198 13 .100 19 .047 24 .115 17 1.864 19 22 23 174 21 0.195 30 0.080 21 0.023 31 0.065 214 0.662 31 28 31 233 31 [5] TABLE 4 Fresh Vegetables: Nutrients Produced per Acre with Average State Yields Average state Vegetable yield Ener gy 1937-41 ( calories) Prot ,ein Cal cium Iron Vitamin A Pounds Units Rank Units Rank Units Rank Units Rank Units Rank Artichokes 3,440 172 26 344 26 485 21 1,242 22 330 23 Asparagus , green 2,107 61 30 £ 225 28£ 188 27£ 716 26£ 1,003 15 Asparagus, white 2,107 61 30£ 225 28£ 188 Z% 716 26£ 29 30 Beans , snap 4,344 248 22 608 17 1,442 10 1,625 19 1,772 11 Beans, lima, in pods (4,450)* 352 13 863 14 312 25 1,549 20 436 21 Beets, with tops 22,075 817 6 1,214 6 1,722 8 3,974 5 1,060 14 Broccoli 7,000 294 17 1,120 8 1,218 12 5,950 3 9,527 6 Brussels sprouts (5,000) 340 144 1,100 10 545 20 3,345 11 700 17 Cabbage 14,900 477 9 983 12 2,771 7 3,293 12 492 20 Cantaloupes 9,303 149 29 167 31 419 22 661 28 9,517 7 Casabas and Honeydews 9,990 340 14i 240 27 609 19 949 23 290 25 Carrots, with tops 22,640 974 5 1,109 9 3,396 5 3,781 6 29,772 2 Cauliflower 11,522 242 23 807 15 645 18 1,763 17 184 27 Celery 22 , 468 472 10 1,191 7 6,021 2 10,695 1 652 18 Corn, sweet (6,650) 412 12 605 18 126 30 479 29 226 26 Cucumbers 11,419 171 27 i 365 25 1,085 15 3,631 8 148 28 Lettuce 9,837 187 25 531 20 1,535 9 3,591 9 1,289 13 Mustard greens (15,000) 465 11 1,635 3 6,525 1 5,790 4 24,840 3 Onions, early t 19,159 1,341 3 1,629 4 3,276 6 3,410 10 326 24 Onions, late 20,640 1,445 2 1,754 2 3,529 4 3,674 7 351 22 Peas, in pods 2,477 171 27i 483 21 139 ' 29 800 25 708 16 Peppers, bell 6,765 250 21 440 23 352 23 859 24 4,485 9 Potatoes, white 17,544 1,895 1 1,912 1 1,088 14 6,123 2 526 19 Potatoes, sweet 6,529 1,064 4 653 16 1,051 16 1,698 18 12,732 5 Radishes, with tops 12,000 192 24 456 22 1,236 11 2,220 15 31 Spinach 10,301 319 16 1,257 5 t 31 % 31 19,160 4 Squash, summer (10,000) 280 19 380 24 820 17 1,470 21 1,760 12 Squash, winter (15,000) 735 7 1,080 11 1,200 13 2,520 13 40,290 1 Tomat o e s , marke t 8,484 288 18 543 19 331 24 1,883 16 7,542 8 Turnips, with tops (19,773) 692 8 929 13 3,777 3 2,472 14 119 29 Watermelons 11,869 261 20 178 30 214 26 415 30 2,481 10 * Figures in parentheses are estimated yields. t Bermuda and intermediate. % Calcium and iron contained in spinach are largely unavailable. Sources of data: Yield data were obtained from: Schiller, Carl M. Vegetable crops in California. California Cooperative Crop Reporting Service. Sacramento, Calif. 1942. United States Department of Agri- culture. Crops and Markets. 18:269-323. 1941. Also from earlier volumes as far as possible. Market lima beans, beets, broccoli, Brussels sprouts, sweet corn, mustard, radish, summer squash, and tur- nips were estimated from Agricultural Commissioners' reports, after consulting with Mr. Schiller. Honeydews and Casaba yields were separated from other cantaloupes because the former two melons con- tain little vitamin A. The amount of each constituent required for one unit is as follows: calories, 3 ,000; protein, 70 grams; calcium, 0.8 gram; iron, 12 mg; vitamin A, 5,000 I.U.; ascorbic acid, 75 mg; thiamin, 1.8 mg; ribo- flavin^.? mg; and niacin, 18 mg. National Research Council. Recommended dietary allowances. Reprint and Circular Ser. 115:1-6. 1943. Calculations: example, calorie and protein content of artichokes. Calories, 0.050 (unit per pound, table 3) x 3,440 (yield in pounds per acre) = 172 units per acre with average yields. Protein, 0.100 x 3,440 = 344 units per acre with average yields. [6] Orde: ? of sum o r ranks Minerals Ascorbic Total nine and Nine ac id Thiamin Riboflavin Niacin nutrients Vitamins vitamins nutri ents Sum of Units Rank Units Rank Units Rank Units Rank Units Rank Rank Rank ranks Rank 1,104 31 826 22 155 31 320 28 4,978 31 31 30 230 30 2,868 254 777 24A 426 22 4 398 264 6,662 27 26 27 227 29 2,868 254 777 244 426 22 4 398 264 5,688 29 29 31 242 31 2,837 27 886 20 721 18 630 21 10,769 24 21 20 165 19 4,090 22 805 23 1,077 11 129 31 9,613 25 24 24 180 22 4,945 20 1,479 12 1,369 8 1,876 6 18,456 19 94 5 85 4 32,389 5 1,022 18 1,764 5 994 14 54,278 5 4 3 88 5 23,285 7 1,745 8 515 20 290 29 31,865 10 18 17 137 14 47,367 3 2,056 5 1,460 7 820 16 59,719 4 5 4 91 6 7,935 17 493 30 474 21 1,098 11 20,913 18 19 23 196 24 11,419 12 709 26 689 19 1,588 9 16,833 20 20 21 175 21 3,441 23 1,517 10 1,041 12 747 20 45,778 7 13 9 92 7 21,949 8 2,615 3 876 15 749 19 29,830 12 14 16 145 17 5,145 19 1,326 14 1,191 10 1,078 13 27,771 15 154 7 94 8 1,377 30 1,084 17 253 30 1,084 12 5,646 30 27 28 204 .26 5,801 18 480 31 1,005 13 605 22 13,291 23 25 22 188 23 4,928 21 630 28 423 24 856 15 13,970 22 22 18 164 18 90,060 1 2,205 4 3,675 4 2,490 3 137,685 1 1 1 34 1 13,066 11 1,494 11 3,717 3 460 25 28,719 14 154 13 97 9 .14,076 10 1,610 9 4,004 1 495 24 30,938 11 12 7 81 3 1,887 29 701 27 280 28 590 23 5,759 28 28 29 226 28 60,141 2 859 21 284 27 785 17 68,455 3 17 19 167 20 10,702 14 4,088 1 1,491 6 4,386 1 32,211 9 3 2 59 2 8,148 16 1,319 15 1,227 9 1,828 7 29,720 13 6 12 106 13 8,892 15 576 29 348 26 144 30 14,064 21 30 25 203 25 40,874 4 2,771 2 3,976 2 1,339 10 69,696 2 2 11 105 12 15,250 9 1,100 16 850 17 2,350 4 24,260 17 8 14 139 16 3,360 24 1,350 13 855 16 2,685 2 54,075 6 7 10 100 11 11,063 13 1,883 7 416 25 1,680 8 25,629 16 11 15 138 15 23,688 6 1,977 6 929 14 2,274 5 36,857 8 94 7 98 10 2,314 28 950 19 273 29 771 18 7,857 26 23 26 210 27 [V] 5 o in u CD p ■P CD o p t3 O U Ph -p o P Hp O Ph On <+H O a p CD P CD M o co • H a) CD M •H P a< CD « O P i-H CQ CD rH X> cd -p CD DO CD > A w CD fH P=H P rH o Cm •H o -P CD H O 3 cd •H to CO -3 Oxi Ph +3 ft-H -c) o t3 >3 CXI CDC-HlO o o cn O 00 LO 00 o o to lo o o lo tn tO rH CO O O tO 00 CN- CO ■* CO CN- HH CO "^ (XI rH O Ph h O O g -H o •* HHMCV H^ 00 CO O CO O- O- O rH > T) CO LO o o o o o o o o o o o o o CD CD CD CD CD CD CD CD CD CD CD CD CD CD CD CO 00 O CT> OCOCD H< HH CO "* CX! 00 «=hh N LO tt* LO ^ CO LO 00 (XI CX2 O O CO "* CO cd o ft rH (XI r-\ r— f rH rH CX2 rH CO ^-\ HHNN - LO HH CD O rH O O -^ CO CD CO CO -* O -^ LO O- o o o o cn -* CX! 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Recommended dietary allowances. Reprint and Circular Ser. 115. : 1-6. 1943. Calculations: example, calorie and protein content of artichokes. Im ll^Z' np^nrf^hip o = 1-700 ^its Per man-hour per acre, average yields. 101 (man-hours per acre, table 5) yg?- = 3.400 units per man-hour per acre, average yields. Calories Protein [10] Order of sum of rank s Minerals Ascorbic Total nine and Nine acid Thiamin Riboflavin Niacin nutrients Vitamins vitamins nutrients Sum of Units Rank Units Rank Units Rank Units Rank Units Rank Rank Rank ranks Rank 10.91 30 8. .16 12 1.53 30 3.16 21 49.198 26 254 25 177 224 21.78 224 5.90 174 3.23 194 3.02 22i 50.592 25 204 26 204 26 21.78 224 5.90 17* 3.23 194 3.02 224 43.200 27 25i 27 222 28 8.49 31 2.65 29 2.16 25 1.89 28 32.227 31 30 29 226 30 16.54 24 3.26 28 4.36 13 0.52 30 38.880 28 27i 28 205 27 15.68 25 4.69 23 4.34 14 5.95 14 58.520 24 204 18 146 15 166.57 5 5.26 20 9.07 8 5.11 17 279.144 6 8 6 101 7 83.83 10 6.28 16 1.85 27 1.04 29 114.714 17 23 24 178 24 422.81 2 18.35 4 13.03 6 7.32 12 533.064 3 5 4 58 4 68.24 12 4.24 26 4.08 15 9.44 8 179.840 10 10 14 159 18 106.30 7 6.60 15 6.42 11 14.79 3 156.705 12 7 8 120 11 11.70 28 5.16 21 3.54 18 2.54 26 155.694 13 22 17 139 13 165.74 6 19.75 3 6/61 10 5.66 16 225.243 8 9 94 112 9 13.74 27 3.54 27 3.18 21 2.88 24 74.160 21 29 22 177 224 14.70 26 11.57 7 2.70 23 11.57 6 60.279 23 17 23 153 16 31.50 19 2.60 30 5.46 12 3.29 20 72.168 22 24 21 182 25 33.57 18 4.29 24 2.88 22 5.83 15 95.140 19 19 13 144 14 480.32 1 11.76 6 19.60 3 13.28 4 734.320 2 1 1 38 2 62.74 14 7.18 14 17.85 4 2.21 27 137.908 15 18 12 112 10 79.79 11 9.13 9 22.70 1 2.81 25 175.383 11 11 7 86 6 11.43 29 4.25 25 1.70 29 3.57 19 34.875 30 274 30 224 29 382.27 3 5.46 19 1.81 28 4.99 18 435.117 4 16 19 161 19 91.50 9 34.95 1 12.75 7 37.50 2 275.400 7 4 3 48 3 57.41 15 9.29 8 8.65 9 12.88 5 209.392 9 6 5 84 5 22.23 204 1.44 31 0.87 31 0.36 31 35.160 29 31 31 249 31 222.21 4 15.06 5 21.62 2 7.28 13 378.896 5 3 9 111 8 65.58 13 4.73 22 3.66 16 10.11 7 104.318 18 12 15 165 20 52.42 16 21.06 2 13.34 5 41.89 1 843.572 1 2 2 34 1 49.55 17 8.44 11 1.86 26 7.52 10 114.798 16 13 16 158 17 92.25 8 7.70 13 3.62 17 8.86 9 143.528 14 15 11 126 12 22.23 20 4 9.12 10 2.62 24 7.41 11 75.468 20 14 20 169 21 [11] his yield and output per hour. The following pro- cedure may be used for this purpose : A. Correction for differences in yield per acre 1. Obtain the constant K for use in step 2 by the formula: K farmer's yield average yield Obtain the total units for each nutrient (energy, proteins, etc.) by the formula: Total units for farmer's yield = Kx total units for average yield. For each nutrient, compare the farmer's total units just obtained with the appropriate units column in table 4. Find the nearest numbers (units) above and below it, regard- less of the vegetable. The farmer's total units for this nutrient are then assigned a rank halfway between the ranks assigned to these two numbers. Total these ranks for the nine nutrients and compare the sum of the ranks with the near- est numbers (rank) above and below it in the column "sum of nine ranks" in table 4 or 7. TABLE 7 Classification of California Fresh Vegetables Based on Sum of Ranks of Nine Nutrients* Nutrients per pound as Nutrients per acre with Nut rients per man-hour purchased average yields of labor (from table 3) (from table 4) (from table 6) Sum Sum Sum of 9 of 9 of 9 Rank ranks Crop Rank ranks Crop Rank ranks Crop 1 63 Broccoli 1 34 Mustard greens 1 34 Winter squash 2 65 Mustard greens 2 59 White potato 2 38 Mustard greens 3 71 Sweet potatoes 3 81 Late onions 3 48 White potatoes 4 79 Brussels sprouts 4 85 Beets 4 58 Cabbage 5 85 Snap beans 5 88 Broccoli 5 84 Sweet potatoes 6 91 Peas 6 91 Cabbage 6 86 Late onions 7 92 Green asparagus 7 92 Carrots 7 101 Broccoli 8 108 White potatoes 8 94 Celery 8 111 Spinach 9 110 White asparagus 9 97 Early onions 9 5 112 Cauliflower 10 112 Lima beans 10 98 Turnips 9i 112 Early onions 11 117 Spinach 11 100 Winter squash 11 120 Casabas , Honeydews 12 134 Artichokes 12 105 Spinach 12 126 Turnips 13 137 Tomat oe s , marke t 13 106 Sweet potatoes 13 139 Carrots 14 138 Cabbage 14 137 Brussels sprouts 14 144 Lettuce 15 144 Winter squash 15 138 Toma toes, marke t 15 146 Beets 165 151 Early onions 16 139 Summer squash 16 153 Sweet corn 16 £ 151 Late onions 17 145 Cauliflower 17 158 Tomatoes, market 18 152 Summer squash 18 164 Lettuce 18 159 Cantaloupes 19 156 Bell peppers 19 165 Snap beans 19 161 Bell peppers 20 172 Cauliflower 20 167 Bell peppers 20 165 Summer squash 21 174 Turnips 21 175 Casabas , Honeydews 21 169 Watermelons 22s 179 Sweet corn 22 180 Lima beans 22 h 177 Artichokes 22| 179 Lettuce 23 188 Cucumbers 22i 177 Celery 24 180 Celery 24 196 Cantaloupes 24 178 Brussels sprouts 25 184 Carrots 25 203 Radish 25 182 Cucumbers 26 185 Beets 26 204 Sweet corn 26 203 Green asparagus 27 187 Casabas, Honeydews 27 210 Watermelon 27 205 Lima beans 28 205 Cantaloupes 28 226 Peas 28 221 White asparagus 29 209 Cucumbers 29 227 Green asparagus 29 224 Peas 30 227 Radish 30 230 Artichokes 30 226 Snap beans 31 233 Watermelons 31 242 White asparagus 31 249 Radish *This table should be used in combination with tables 9, 10, and 11. Theoretically, the vegetable highest in all nine nutrients would have a total rank of 9; the vegetable lowest would have a total rank of 279. In general, persons making decisions for the consumer or about trans- portation space would be primarily interested in table 3; where ^and is the limiting factor as in England, table 4; and where labor is the limiting factor as in California, table 6. [12] Assign a rank in nutrients per acre halfway between those assigned to these numbers. B. Correction for differences in output per man- hour To obtain the nutrients per man-hour, use the procedure under A, replacing yield in pounds per acre with output in pounds of vegetables per man-hour. To find the rank use table 6 for step 3 and table 6 or 7 for step 4. For example: A grower produces 18,000 pounds of market tomatoes per acre and 45 pounds per man-hour. What is the rating of his crop in com- parison to the crops given in tables 7 and 8. The first step is to get the constant K for nutri- ents per acre. Since the average yield (table 4) is 8,484 pounds per acre, K 18,000 9 , 9p 8,484 * mlM ' The calculations for the other items are as fol- lows : Total units Total units for average for farmer' s yield per yi eld per Nutrients acre K acre 611 Rank Energy (calories) 288 x 2.122 = 8i Protein 543x2.122 = 1,152 74 Calcium 331x2.122 = 702 174 Iron 1,883x2.122 = 3,996 44 Vitamin A 7,542x 2.122 = 16,004 44 Ascorbic acid 11,063 x 2.122 = 23,476 64 Thiamin 1,883 x 2.122 = 3,996 14 Riboflavin . 416x 2.122 = 883 144 Niacin 1,680* 2.122 = 3,565 14 664 The sum of the ranks totals 664, which, when com- pared with the "sum of nine ranks" under "nutri- ents per acre with average yields" in table 4 or 7 falls between second and third place. Thus, this grower's tomatoes have a rank of 24 in nu- trients per acre. Next, obtain the rank for nutrients per man- hour for this grower. The average output per man- hour is 38 pounds (table 6), whereas his output is 45 pounds. Hence K= |=1.184 The calculations for the other items are: Total units Total units for average for farmer' s output per output per Nutrients man-hour K man-hour Rank Energy (calories) 1.29x1.184 = 1.539 174 Protein 2.43x1.184 = 2.880 204 Calcium 1.48x1.184 = 1.755 244 Iron 8.44x1.184 = 9.988 164 Vitamin A 33.78xl.184 = 39.998 74 Ascorbic acid 49.55x 1.184 = 58.670 144 Thiamin 8.44x1.184 = 9.988 74 Riboflavin 1.86x 1.184 = 2.205 244 Niacin 7.52x1.184 = 8.908 84 1414 The sum of the ranks totals 1414, which when compared with the "sum of nine ranks" under "nu- trients per man-hour of labor" in table 6 or 7 falls between thirteenth and fourteenth place. This grower's tomatoes have a rank of 134 in nu- trients per man-hour. In table 8, tomatoes fall into group 2 because the average nutrients per man-hour rank over 15; but this grower's tomatoes, with a rank of 134 in nutrients per man-hour, a rank of 24 in nutrients per acre, and a rank of 13 in nutrients per pound (same as in table 7) , qualify for group 1. Lower yields and outputs may also affect the group num- ber of the farmer's yield. CLASSIFICATION AND COMPARISON OF VEGETABLES The nutrient tables 3, 4, 6, and. 7 present the units of each of the nine selected nutrients pro- duced by or contained in each of the 31 vegetables studied in this report. These will be useful where consumption of one or more individual nu- trients or of the best vegetables in all nutrients is to be increased. The vegetables used in this study have been selected because of the need for information on different types of crops rather than the fact that the basic data met uniform standards of accuracy. The data on yield, composition, and labor require- ment are more accurate for major crops than for the minor crops. Other limitations are: the method used in determining the most efficient vegetables; the omission of certain food constituents as well as bulk and palatability; and, in any shifts in crop acreage, the need for consideration of such factors as available equipment, suitability of land and climate, as well as essential materials. Be- cause of these limitations detailed comparisons of vegetables based on small differences would not be justified. Table 8 presents the vegetables in four groups according to the frequency of the occurrence in rank in the top or bottom portion of table 7, to- gether with some horticultural characteristics of the crops. Since small differences may affect the rank of vegetables, comparison cannot safely be made between vegetables in the same group or ad- jacent groups. It is believed that the vegetables in group 1 are better than those in groups 3 and 4; that those in group 2 are better than those in group 4. A more detailed analysis is found in tables 9, 10, and 11 where each vegetable is compared with all others according to whether it is higher or lower in all nine nutrients and also in the five vitamins. The only valid comparisons that may be made in tables 9 to 11 are those made in the' same row. These tables will be particularly helpful in testing decisions on the most desirable vege- tables to grow during a period of insufficient food. [13] TABLE 8 An Over-all Classification of Vegetables Based on Their Ranks Group number and crop Cool- season crops" Warm- season crops Crop areas restricted by climate or soil Punctual harvesting essential Maximum storage period 2-3 wks. Shipped from California Dec . -March Crops ranking 1-15 in nutrients per pound, acre, and man-hour Group 1: Broccoli + + + Cabbage + + Mustard + + + Spinach + + Sweet potatoes + + White potatoes + Winter squash + Crops ranking 1-15 in two of the following: nutrients per pound, acre, or man-hour Group 2: Beets, bunch + + + Brussels sprouts + + + + Carrots, bunch + + + Early onions + Late onions + Tomat o e s , marke t + + + Turnips , bunch + + + Crops ranking 1-15 in one of the following: nutrients per pound, acre, or man-hour Group 3: Artichokes + + + + + Cauliflower + + + + Casabas and Honeydews + + Celery + + + Green asparagus + + + Lettuce + + + + Lima beans + + + + Peas + + + + Snap beans + + + White asparagus + + + Crops ranking 16-31 in nutrients per pound, acre, and man-hour Group 4: Bell peppers + Cantaloupe + + + Cucumbers + + + Radish + + + + Summer squash + + + + Sweet corn + + + Watermelon + + + *Cool-season crops grow in cool climates and will withstand a light frost. Interpretation: The accuracy of the data do not permit making distinctions between small differences. Vegetables in group 1 are thought to be better than those in groups 3 and 4; group 2 is consid- ered better than group 4- [14] TABLE 9 California Fresh Vegetables: Comparison Based on the Amount of All Nine Nutrients and Five Vitamins Contained per Pound as Purchased (Only valid comparisons are those between crops in same row) Cro-p comparison and frequency Neither High er Lower All All higher nine Five nine Five List of vegetables differing in all Row and crop nor nut ri - vita- nutri- vita- nine nutrients and five vitamins lower ents* mins t ents* min s t 1. Sweet potato 19 7 4 Beets, cantaloupe, carrots, Casabas and Honey- dews, corn, radish, watermelon, are lower in all nutrients; and celery, cucumbers, lettuce, turnips are lower in the vitamins. 2. Broccoli 18 6 6 Beets, cantaloupe, cucumber, lettuce, radish, watermelon are lower in all nutrients; and cabbage, carrot, celery, early onion, late onion, turnip are lower in the vitamins. 3. Mustard 17 5 8 Cantaloupe, cucumber, lettuce, radish, water- melon are lower in all nutrients; and beets, cabbage, carrot, Casaba and Honeydew, celery, early onion, late onion, turnip are lower in the vitamins. 4. Snap beans 24 1 4 1 Green asparagus is higher in vitamins; beets, cucumber, lettuce, watermelon are lower in all nutrients; and celery is lower in vitamins 5. Brussels sprouts 26 2 2 Cucumber, radish are lower in all nutrients; and cabbage, celery are lower in vitamins. 6. Peas 22 2 6 Corn, watermelon are lower in all nutrients; and artichokes, beets, celery, cucumbers, lettuce, radish are lower in vitamins. 7. Green asparagus 17 1 12 Watermelon is lower in all nutrients; and 1 artichokes, snap beans, beets, Casabas and Honeydews, celery, corn, cucumbers, lettuce, early onion, late onion, radish, turnip are lower in vitamins. 8. Cabbage 23 4 1 2 Broccoli , Brussels sprouts, mustard, spinach are higher in vitamins; radish is lower in all nutrients; and celery, cucumbers are lower in vitamins. 9. Peppers 28 1 1 Watermelon is lower in all nutrients; and radish is lower in vitamins. 10. Winter squash 28 1 1 Watermelons is lower in all nutrients; and carrot is lower in vitamins. 11. Tomatoes 25 1 4 Watermelon is lower in all nutrients; and corn, lettuce, radish, turnip are lower in vitamins. 12. Artichokes 27 3 Green asparagus, peas, spinach are higher in vitamins. 13. White asparagus 27 3 Cucumbers, radish, turnip are lower in vita- mins. 14. Lima beans 26 1 3 Spinach is higher in vitamins; and early onions, late onions, radish are lower in vitamins. 15. Cauliflower 28 1 1 Spinach is higher in vitamins; and radish is lower in vitamins. 16. Celery 19 11 Green asparagus, snap beans, broccoli, Brus- sels sprouts, cabbage, mustard, peas, sweet potato, white potato, spinach, summer squash are higher in vitamins. 17. Early onions 25 5 Green asparagus, lima beans, broccoli, mustard, spinach are higher in vitamins. 18. Late onions 25 5 Green asparagus, lima beans, broccoli, mustard, spinach are higher in vitamins. 19. White potato 1 20. Spinach 29 1 Celery is lower in vitamins. 15 15 Artichokes, lima beans, beets, cabbage, canta- loupe, carrot, cauliflower, celery, cucumbers, lettuce, early onions, late onions, radish, turnips, watermelons are lower in vitamins. 21. Summer squash 24 6 Beets, Casabas and Honeydews, celery, lettuce, radish, turnips are lower in vitamins. [15] TABLE 9 (Continued) Row and crop Crop comparison and frequency Neither higher nor lower Higher All nine nutri- ents* Five vita- mins t Lower All nine nut ri ■ ent s* Five vita- mins! List of vegetables differing in all nine nutrients and five vitamins 22. Turnips 23. Casabas and Honeydews 24. Carrot 25. Corn, sweet 26. Beets 27. Cantaloupe 28. Lettuce 29. Cucumber 30. Radish 31 . Watermelon 21 25 1 25 1 26 2 22 3 25 21 20 13 20 12 Green asparagus, white asparagus, broccoli, mustard, sweet potato, spinach, summer squash, tomato are higher in vitamins; and radish is lower in vitamins. Sweet potato is higher in all nutrients; green asparagus, mustard, spinach are higher in vitamins; and radish is lower in vitamins. Sweet potato is higher in all nutrients; and broccoli, mustard, spinach, winter squash are higher in vitamins. Peas, sweet potatoes are higher in all nutri- ents; and green asparagus, tomato are higher in vitamins. Snap beans, broccoli, sweet potatoes are higher in all nutrients; and green asparagus, mustard, peas, spinach, summer squash are higher in all vitamins. Broccoli, mustard, sweet potatoes are higher in all nutrients; spinach is higher in vita- mins; and radish is lower in vitamins. Snap beans, broccoli, mustard are higher in all nutrients; and green asparagus, peas, sweet potatoes, spinach, summer squash, to- mato are higher in vitamins. Snap beans, broccoli, Brussels sprouts, mustard are higher in all nutrients; and green aspara- gus, white asparagus, cabbage, peas, sweet potatoes, spinach are higher in vitamins. Broccoli, Brussels sprouts, cabbage, mustard, sweet potatoes, are higher in all nutrients; green asparagus, white asparagus, lima beans, cantaloupe, Casabas and Honeydews, cauliflower, peas, peppers, spinach, summer squash, tomato, turnip are higher in vitamins. Green asparagus, snap beans, broccoli, mustard, peas, peppers, sweet potatoes, winter squash, tomatoes are higher in all nutrients; and spinach is higher in vitamins. *Energy, protein, calcium, iron, vitamin A, ascorbic acid, thiamin, riboflavin, and niacin. fVitamin A, ascorbic acid, thiamin, riboflavin, and niacin. [16] TABLE 10 California Fresh Vegetables: Comparison Based on the Amount of All Nine Nutrients and Five Vitamins Produced per Acre, with Average State Yields (Only valid comparisons are those between crops in same row) Row and crop Crop comparison and frequency Neither higher nor lower Higher All nine nutri- ents* Five vita- mins t Lower All nine nut ri - ents* Five vita- minst List of vegetables differing in all nine nutrients and five vitamins 1. Mustard 17 2. Sweet potato 3. Beets 4. Broccoli 5. Winter squash 6. Carrots 7. White potatoes 8. Cabbage 9. Late onions 10. Celery 11. Summer squash 12. Turnips 13. Tomatoes 14. Early onions 15. Snap beans 16. Cauliflower 17. Spinach 18 23 18 23 25 24 25 26 25 21 27 24 26 22 27 13 2 2 3 2 2 1 1 17 Artichokes, green asparagus, white asparagus, snap beans, lima beans, Brussels sprouts, can- taloupe, Casabas and Honeydews, corn, cucum- bers, lettuce, peas, peppers, radish, summer squash, tomato, watermelon are lower in all nutrients; and beets, broccoli, cabbage, celery, sweet potato, turnip are lower in vitamins. Mustard is higher in vitamins; artichokes, green asparagus, white asparagus, cantaloupes, corn, peas, watermelon are lower in all nu- trients; and snap beans, lima beans, cucum- bers, lettuce are lower in vitamins. Mustard is higher in vitamins; and artichokes, green asparagus, white asparagus, lima beans, corn, peas are lower in all nutrients. Mustard, spinach are higher in vitamins; ar- tichokes, green asparagus, white asparagus, cucumbers, peas, watermelon are lower in all nutrients; and snap beans, lima beans, lettuce, radish are lower in vitamins. Artichokes, green asparagus, white asparagus, corn, peas, watermelon are lower in all nu- trients; and snap beans are lower in vitamins. Artichokes, green asparagus, white asparagus, snap beans, peas are lower in all nutrients. Artichokes, white asparagus, lima beans, corn, cucumbers are lower in all nutrients; and radish is lower in vitamins. Mustard is higher in vitamins; and artichokes, white asparagus, lima beans, radish are lower in all nutrients. Artichokes, white asparagus, early onions, radish are lower in all nutrients. Mustard, spinach are higher in vitamins; and artichokes, white asparagus, lima beans are lower in all nutrients. Mustard is higher in all nutrients; artichokes, green asparagus, white asparagus are lower in all nutrients; and Casabas and Honeydews, corn, lettuce, peas, radish are lower in vitamins. Mustard is higher in vitamins; and white as- paragus, radish are lower in all nutrients. Mustard is higher in all nutrients; peas, watermelon are lower in all nutrients; and artichokes, corn, radish are lower in vitamins. Late onions are higher in all nutrients; spinach is higher in vitamins; and white as- paragus, radish are lower in all nutrients. Carrots, mustard are higher in all nutrients; broccoli, winter squash, sweet potatoes, spinach are higher in vitamins; and artichokes, peas are lower in all nutrients. Spinach is higher in vitamins; white asparagus is lower in all nutrients; and radish is lower in vitamins. Artichokes, green asparagus, white asparagus, snap beans, lima beans, broccoli, Brussels sprouts, cantaloupes, cauliflower, celery, corn, cucumbers, lettuce, early onions, peas, radish, watermelon are lower in vitamins. [17] TABLE 10 (Continued) Row and crop Crop comparison and frequency Neither higher nor lower All nine nutri- ents* Higher Five vita- min st Lower All nine nutri- ents* Five vita- min st List of vegetables differing in all nine nutrients and five vitamins 18. Brussels sprouts 19. Casabas and Honeydews 20. Lettuce 21. Bell peppers 22. Cantaloupe 23. Cucumbers 24. Lima beans 25. Sweet corn 26. Radish 27. Watermelon 28. Green asparagus 29. Peas 30. Artichokes 31. White asparagus 15 27 27 25 27 27 24 22 22 17 23 22 19 14 14 Mustard is higher in all nutrients; spinach is higher in vitamins; radish lower in vitamins. Mustard is higher in all nutrients; summer squash is higher in vitamins; and radish is lower in vitamins. Mustard is higher in all nutrients; and broccoli, sweet potatoes, spinach, summer squash are higher in vitamins. Mustard is higher in all nutrients; and arti- chokes, peas are lower in vitamins. Mustard, sweet potatoes are higher in all nutrients; and spinach is higher in vitamins. Broccoli, mustard, white potatoes are higher in all nutrients; and cabbage, sweet potatoes, spinach are higher in vitamins. Beets, cabbage, celery, mustard, white pota- toes are higher in all nutrients; and broc- coli, sweet potatoes, spinach are higher in vitamins. Beets, mustard, white potatoes, sweet potatoes, winter squash are higher in all nutrients; and spinach, summer squash, tomatoes are higher in vitamins. Cabbage, mustard, early onion, late onion, turnip are higher in all nutrients; and broc- coli, Brussels sprouts, Casabas and Honeydews, cauliflower, white potatoes, spinach, summer squash, tomatoes are higher in vitamins. Broccoli, mustard, sweet potatoes, winter squash, tomatoes are higher in all nutrients; spinach is higher in vitamins; and artichokes are lower in vitamins. Beets, broccoli, carrots, mustard, sweet po- tatoes, summer squash, winter squash are higher in all nutrients; and spinach is higher in vitamins. Beets, broccoli, carrots, mustard, sweet pota- toes, winter squash, tomatoes, snap beans are higher in all nutrients; and peppers, spinach, summer squash are higher in vitamins. Snap beans, beets, broccoli, cabbage, carrots, celery, mustard, late onions, white potatoes, sweet potatoes, summer squash, winter squash are higher in all nutrients; and peppers, spinach, tomatoes, watermelons are higher in vitamins. Beets, broccoli, cabbage, carrots, cauliflower, celery, mustard, early onions, late onions, white potatoes, sweet potatoes, summer squash, winter squash, turnips are higher in all nu- trients; and spinach is higher in vitamins. *Energy, protein, calcium, iron, vitamin A, ascorbic acid, thiamin, riboflavin, and niacin. tVitamin A, ascorbic acid, thiamin, riboflavin, and niacin. [18] TABLE 11 California Fresh Vegetables: Comparison Based on the Amount of All Nine Nutrients and Five Vitamins W Produced per Man-Hour, with Average State Yields (Only valid comparisons are those between crops in same row) Row and crop Crop comparison and frequency Neither higher nor lower All nine nutri- ents* Higher Five vita- mins t Lower All nine nutri- ents* Five vita- mins t List of vegetables differing in all nine nutrients and five vitamins 1. Mustard 2. Winter squash 3. Cabbage 4. White potatoes 5. Sweet potatoes 6. Broccoli 7. Late onions 8. Lettuce 9. Casabas and Honeydews 10. Cauliflower 11. Turnip 12. Cantaloupe 13. Carrots 14. Early onions 15. Summer squash 16. Cucumber 15 21 20 16 22 27 23 24 27 27 26 1 26 1 26 1 25 1 20 5 16 15 9 9 Artichokes, green asparagus, white asparagus, snap beans, lima beans, broccoli, Brussels sprouts, cantaloupes, celery, cucumbers, let- tuce, peas, peppers, radish, summer squash, tomatoes are lower in all nutrients; and beets, carrots, corn, early onions, sweet po- tatoes, turnips, watermelons are lower in vitamins. Artichokes, green asparagus, white asparagus, snap beans, lima beans, beets, carrots, celery, sweet corn, cucumbers, lettuce, peas, radish, tomato, watermelons are lower in all nutrients. Artichokes, white asparagus, lima beans, beets, Brussels sprouts, celery, cucumbers, peas, radish are lower in all nutrients. Artichokes, white asparagus, lima beans, beets, Brussels sprouts, corn, cucumbers, peas, radish are lower in all nutrients; and celery is lower in vitamins. Mustard is higher in vitamins; green asparagus, white asparagus, snap beans, lima beans, peas, radish, tomato, watermelons are lower in all nutrients; and artichokes, beets, celery, cu- cumbers, lettuce are lower in vitamins. Mustard is higher in all nutrients; spinach is higher in vitamins; snap beans, lima beans, cucumbers, peas, radish are lower in all nu- trients; and celery is lower in vitamins. Lima beans, early onions, radish are lower in all nutrients. Mustard, winter squash are higher in all nu- trients; sweet potatoes, spinach are higher in vitamins; and snap beans, peas, radish are lower in all nutrients. White asparagus, radish are lower in all nu- trients; and lima beans, Brussels sprouts, celery, cucumbers are lower in vitamins. White asparagus, radish are lower in all nu- trients; and cucumbers are lower in vitamins. Mustard is higher in vitamins; and white as- paragus, radish are lower in all nutrients. Mustard is higher in all nutrients; radish is lower in all nutrients; and snap beans, celery are lower in vitamins. Winter squash is higher in all nutrients; mustard, spinach are higher in vitamins; and snap beans are lower in all nutrients. Late onions are higher in all nutrients; mustard, spinach are higher in vitamins; and radish is lower in all nutrients. Mustard is higher in all nutrients; radish is lower in all nutrients; and snap beans, celery, peas are lower in vitamins. Broccoli, cabbage, mustard, white potato, winter squash are higher in all nutrients; Casabas and Honeydews, cauliflower, sweet potato, spinach are higher in vitamins; and radish is lower in all nutrients. [19] TABLE 11 (Continued) Row and crop Crop comparison and frequency Neither higher nor lower Higher All nine nutri- ents* Five vita- mins! Lower All nine nutri- ents* Five vita- mins t List of vegetables differing in all nine nutrients and five vitamins 17. Spinach 18. Bell peppers 19. Sweet corn 20. Watermelon 21. Beets 22. Brussels sprouts 23. Celery 24. Green asparagus 25. Tomatoes 26. Artichokes 27. Snap beans 28. Lima beans i 29. Peas 30. White asparagus 31. Radish 15 27 27 24 23 24 18 24 24 22 19 21 18 21 11 15 15 2 Artichokes, green asparagus, white asparagus, snap beans, lima beans, beets, broccoli, Brussels sprouts, carrots, celery, cucumbers, lettuce, early onions, peas, radish are lower in vitamins. Mustard is higher in all nutrients; and peas, radish are lower in vitamins. White potatoes, winter squash are higher in all nutrients; and mustard is higher in vitamins. Sweet potatoes, winter squash are higher in all nutrients; mustard is higher in vitamins; and artichokes, snap beans, peas are lower in vitamins. Cabbage, white potatoes, winter squash are higher in all nutrients; mustard, sweet pota- toes, spinach are higher in vitamins, ana celery is lower in vitamins. Cabbage, mustard, white potatoes are higher in all nutrients; Casabas and Honeydews, spinach are higher in vitamins; and radish is lower in vitamins. Cabbage, mustard, winter squash are higher in all nutrients; and green asparagus, beets, broccoli, cantaloupe, Casabas and Honeydews, white potatoes, sweet potatoes, spinach, summer squash are higher in vitamins. Mustard, sweet potatoes, winter squash are higher in all nutrients; spinach is higher in vitamins; and snap beans, celery are lower in vitamins. Mustard, sweet potatoes, winter squash are higher in all nutrients; and artichokes, peas, radish are lower in vitamins. Cabbage, mustard, white potatoes, winter squash are higher in all nutrients; and sweet potatoes, spinach, tomatoes, watermelons are higher in vitamins. Broccoli, carrots, lettuce, mustard, sweet potatoes, winter squash, are higher in all nutrients; and green asparagus, cantaloupe, spinach, summer squash, watermelons are higher in vitamins. Broccoli, cabbage, mustard, late onions, white potatoes, sweet potatoes, winter squash are higher in all nutrients; and Casabas and Honeydews, spinach are higher in vitamins. Broccoli, cabbage, lettuce, mustard, white potatoes, sweet potatoes, winter squash are higher in all nutrients; and peppers, spinach, summer squash, tomatoes, watermelons are higher in vitamins. Cabbage, Casabas and Honeydews, cauliflower, mustard, white potatoes, sweet potatoes, win- ter squash, turnips are higher in all nutri- ents; and spinach is higher in vitamins. Broccoli, cabbage, cantaloupe, Casabas and Honeydews, cauliflower, cucumbers, lettuce, mustard, early onions, late onions, white potatoes, sweet potatoes, summer squash, win- ter squash, turnips are higher in all nutri- ents; and Brussels sprouts, peppers, spinach, tomatoes are higher in vitamins. *Energy, protein, calcium, tVitamin A, ascorbic acid, iron, vitamin A, ascorbic acid, thiamin, riboflavin, and niacin, thiamin, riboflavin, and niacin. 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