Examine and analyze a carrot just as you did the potato, and make a table showing its structure and composition.

Is it a root or a tuber? 1 Where is it most woody? In the spring you may be able to get both young and old carrots. Compare them. Which has the thicker skin? the more cellulose? The centres of very old carrots may be too hard to eat. Do carrots contain starch? Do you know or can you tell from their structure and composition which will take longer to cook, a potato, or a carrot of the same size?

Carrots contain more water than potatoes do; yet they are not good baked. Why?

Foodstuffs In Carrots

Carrots contain sugar, gum, and about one-fourth as much starch as potatoes do; of the mineral compounds in them the most important are potash salts, yet there are less of these than there are in potatoes.

How Plants And Animals Make Food Ready For Man

Roots are the feeding organs of plants. They suck up water and food from the earth. We have seen that cattle turn grass into beef and milk for our use; grass, grain, and every edible plant that grows, work the mineral matter of the earth into cellulose, starch, sugar, for animals or men.

Analysis Of Peas

A. Rub some cooked green or dried peas through a sieve, washing the pulp through with water. What is left on the sieve? B. Test for starch the pulp that passes through. C. Analyze beans in the same way.

Vegetables that supply protein: peas, beans, lentils. -

We see that peas and beans may be considered starchy vegetables. But they also contain considerable protein, as is proved by their turning yellow if treated with nitric acid. In China a kind of cheese is made from them. This fact makes the name "vegetable casein," sometimes given to one of the proteins in peas and beans, seem appropriate. Legumin is, however, a better name for this substance. Although there are greater quantities of other proteins in peas and beans, they, together with lentils, are classed as legumes. (See chart 12, p. 245.)

U.S. Department of Agriculture Office of Experiment Stations A. C. True: Director

Prepared by

C. F. Langworthy the pieces may be smaller than would otherwise be desirable.

Expert in Charge of Nutrition Investigations

Composition Of Food Materials.

Chart 12.

Chart 12.

1 Roots of certain plants sometimes bud and sprout. Scoop out a carrot or a sweet potato for half its length; hang up this carrot or sweet-potato cup by a string; and keep it full of water. Sprouts will appear, but not from regularly placed eyes or bud-scales, as on potatoes or other plant-stems.

U. S. Department of Agriculture

Office of Experiment Stations

A. C. True: Director

Prepared by C. F. Langworthy Expert in Charge of Nutrition Investigations

Composition Of Food Materials

Chart 10.

Chart 10.