The composition of dried vegetables with special reference to their nitrogen and calcium content

Abstract

Some of the common vegetables have been dried on steam-heated radiators at 65° C. to 70° C. The loss of water by this method of drying has been found to correspond to the water content of these materials as determined by Atwater and Bryant. Detailed analyses of these will soon be published.

Such dried green vegetables as swiss chard, beet tops, and celery have a high content of inorganic constituents, particularly calcium. Their content in mineral components decidedly preponderates over that of such plant products as carrots, cabbage, sweet potatoes, and potatoes. Attention is called to the possible loss of mineral constituents in preparing vegetables for drying when they are first cooked in water which is discarded.