The first part of this book contains a detailed account of the authors' method of food analysis, with tables of the various constituents of fruits, vegetables and nuts. Some of the findings are of interest. Vegetables are considered an excellent source of calcium, but except in green leaves they do not usually contain much calcium. The iron in cooked vegetables varied from 0.22 to 4 mg. per hundred grams. Dried apricots, peaches and raisins were high in iron, as well as such fresh berries as cranberries, currants, loganberries and raspberries.
The last part of the book contains data obtained in the study of cooking vegetables. Here some of the findings are surprising. The waste incurred by throwing away water in which vegetables is cooked is small. Conservative methods of cooking vegetables are unlikely to increase the calcium, phosphorus and iron in a mixed diet by more than 3 per cent.