Historic, archived document Do not assume content reflects current scientific knowledge, policies, or practices » ihe hu-tis Laer ee Tea bik Sa ce BA ot har ¥ } é. a UNITED STATES DEPARTMENT OF AGRICULTURE CIRCULAR No. 205 Washington, D. C. February, 1932 THE IRON CONTENT OF VEGETABLES AND FRUITS By Hazel K. Stiebeling Senior Food Economist, Division of Economics Bureau of Home Economics wie i Nara as Eas 1 ej CIRCULAR No. 205 FEBRUARY, 1932 UNITED STATES DEPARTMENT OF AGRICULTURE WASHINGTON, D. C. THE IRON CONTENT OF VEGETABLES AND FRUITS By Hazeu K. STIEBELING, Senior Food Economist, Division of Economics, Bureau of Home Economics } CONTENTS Page Page Introduction} (2-22 Se ee ee ee. Eee 2 Go SeIOISCUSSIONROLRESUTSUas ee een Bees eee MethodsotanallySis sas aaa ee ee ee 2 | Table 2.—Fresh vegetables and fruits classified Selection and preparation of samples___-_-_--_- 3 fas SOULCes Ol Irony a2 24. ele aa Description of samplesl—— 22 ees se ee Sie eleiberat unexcibe di eee eee wee eee eas) Table 1.—The iron content of vegetables and AGUILS eee eo ay i PCN ee a Ia ee INTRODUCTION Few systematic studies of the iron content of our common vegetables and fruits have been made. In 1907 the United States Department of Agriculture (14) ? published figures obtained in connection with metabolism experiments and an experimental dietary study, and in- cluded a few data taken from the earlier literature. Further figures have been presented by Sherman (15). They are mainly the results of previously unpublished analyses made in his. laboratories, but in some cases they are averages which include data published or quoted in his earlier publications. In 1928 Peterson and Elvehjem (1/2) reported figures for a wide variety of food materials, including many vegetables and fruits. Scattered in the literature are a few further data on the iron content of vegetables which appear to be reliable. Some of these refer to products grown in specified localities; others were secured in connection with studies of the losses of mineral elements in cookery or in connection with studies of nutritional anemia. For normal nutrition the food must supply iron in generous amounts, together with all other elements or substances which are needed for the assimilation of iron and for the construction of the complex iron con- taining body substances. As an essential constituent of hemo- globin, and also in other forms, iron is intimately concerned with metabolic processes controlling life and development. | It has frequently been pointed out that the liberal use of vegetables and fruits notably increases the iron content of a diet in forms which appear to be readily utilized, without significantly increasing its pro- tein or fuel value. But in the light of their analytical results Peter- son and Elvehjem (12) questioned whether the value of vegetables and fruits as sources of food iron has generally been fully appreciated. In as much as these food materials are gradually assuming greater prominence in American diets, and as the data regarding their iron 1 The analyses reported in this circular, unless otherwise indicated, were made by the author in 1929 in the department of chemistry of Columbia University where she was then research assistant in food chemistry. Grateful acknowledgment is made to H. C. Sherman, who suggested and directed this research. 2 Italic numbers in parentheses refer to Literature Cited, p. 19. 80151°—32——1 2 CIRCULAR 205, U. S. DEPARTMENT OF AGRICULTURE value were few, the analysis of a large variety of common vegetables and fruits was undertaken. This circular presents the results of the author’s analyses of 237 specimens of 82 different forms, parts, or varieties of vegetables and fruits, and also data from the literature which appear trustworthy and representative. In presenting other data for purposes of comparison and compilation, the author has included figures only when it was apparent from the reports that the determination of iron was the major concern of the analyst and that the work was conducted under laboratory conditions adapted to precise iron determinations. METHOD OF ANALYSIS The technique of iron determination is exacting, and many of the errors frequently attending the analysis lead to an overestimation of the quantities present. Contamination of the samples with iron is often a large source of error, as was emphasized by Bunge (4) many years ago. All the analyses made by the author were conducted in a new and specially equipped laboratory containing practically no iron fixtures or apparatus. Special care was exercised to prevent con- tamination of the samples. The laboratory was kept as free as pos- sible from dust and currents of air, since laboratory dust is likely to be very rich in iron. Only instruments and vessels made of silver, nickel, platinum, silica, or glass, and thoroughly cleansed immediately before being used, were used in contact with the samples. Approximately 50 grams of the fresh edible portion of each food material was ashed without preliminary drying, at low red heat in platinum or new silica dishes. Extraction was made when necessary with hydrochloric or acetic acid to facilitate the access of air to the last traces of carbon. Special care was taken to guard against excessive temperatures in ashing which might permit volatilization of iron as ferric chloride. Precautions were also taken to prevent con- tamination with iron from dust, and to prevent the inclusion of minute amounts of platinum salts from the dishes used in burning the samples. The ash was dissolved in hydrochloric acid and the iron deter- mined by the Zimmermann-Reinhardt method, essentially as described _ by Fales (8). Since the samples contained but small amounts of iron, and the quantities of reagents used were small, the final titration with a very dilute standardized solution of potassium permanganate was carried out in a correspondingly small final volume (about 50 cubic centimeters). The amount of permanganate required to oxidize any traces of iron in the reagents, together with that required to give a perceptible end point in the titration was determined, and allowed for in the calculation of the result of each analysis. Each specimen was analyzed in duplicate or in triplicate. The Zimmermann-Reinhardt method is rapid but requires con- siderable care and some experience in manipulation. It is convenient for use in analyzing the ash of vegetables and fruits in that the reduc- tion and titration of iron are made in the presence of hydrochloric acid. The methods used by other investigators for determining iron can be learned from the references cited, except for that of Sheets, who employed the method of Kennedy (11) modified to correct for the variability in the acidity of solutions of oxidized products. IRON CONTENT OF VEGETABLES AND FRUITS 3 The figures reported in this circular represent the percentage of iron in the edible portion of fresh products of normal appearance. When values for moisture were included with the analytical results reported in the literature, they are presented in Table 1. For specimens having an unusual percentage of moisture and for data expressed as the percentage of iron in dry matter, the results were recalculated as percentage of iron in products of average water content. In such cases the average moisture figures used in calculations are presented. in the table. Figures on the average moisture content of fresh fruits and vegetables were taken from tables of proximate composition com- piled in this bureau (4, 6). An average moisture content of 25 per cent was assumed for dried apricots, figs, peaches, and prunes, and of 20 per cent for other dried fruits. SELECTION AND PREPARATION OF SAMPLES The specimens selected for analysis were purchased in the open markets of New York City, and doubtless were grown in widely varied regions. In all cases they were fresh turgid products of excel- lent quality. Unless otherwise stated, only the edible portion prepared as for table use was analyzed. Products which are usually decorticated were carefully washed and dried quickly by absorbing the water with filter paper or a clean towel. The product was then pared, scraped, or skinned, and the sample weighed and ashed without further handling. When there was no definite part of the product to be discarded, as skin, seeds, or base of leaf stalk, specimens were selected for analysis only if they looked perfectly clean and were in good condition. In such cases, the sample was weighed, carefully washed several times in tap water, and repeatedly rinsed with distilled water, care being teeny not to lose particles. The material was then ashed without ying In ail cases in which the unit was too large to be analyzed as a whole, as in potatoes, a representative sample was taken. DESCRIPTION OF SAMPLES Apples-——Sample No. 1 was from a Winesap apple and No. 2 from a firm-fleshed apple, red in color, streaked with yellow, believed to be a Rome Beauty. Each of these was purchased in April. Sample No.3 was from a Greening purchased in October. The fruit was thinly pared and cored in preparation for sampling. The apples analyzed by Peterson and Elvehjem (12) represented four varieties—Duchess (Oldenburg), Greening, Yellow Transparent, and Snow (Fameuse). Apricots.—Samples Nos. 4 and 5 included dried fruit with appar- ently an average moisture content. The fruit was purchased in bulk in January and May. Sample No. 6 was a fresh fruit purchased in July. It was analyzed with skin but without the pit. Artichokes.—Samples Nos. 7 and 8 represented the whole head. Sample No. 9 included only the tender portion usually eaten, removed from the base of each leaf. Asparagus.—Sample No. 10 represented a thin-stalk variety, quite ereen in color; sample No. 11, a thick-stalked variety. The butt ends were removed in preparation for sampling. Both samples were pur- chased in April. 4. CIRCULAR 205, U. S. DEPARTMENT OF AGRICULTURE Avocados.—Samples Nos. 12 and 14 represented fruits with flesh of yellow color; sample No. 13, a fruit green in color throughout. The skins and seeds were removed before sampling. Bananas.—Samples Nos. 15 to 18, inclusive, represented fully ripe, peeled products. The fruit was purchased in February, April, and November. Beans.—Samples Nos. 19 to 21, inclusive, were green, fleshy pods of the improved stringless variety, with very small seeds. The ends and strings, if any, were removed before sampling. Samples Nos. 19 and 20 were purchased in April and sample No. 21 in November. Samples Nos. 22 and 23 represented yellow, succulent pods. They were purchased at two periods in May. In samples Nos. 24 and 25 the beans were removed from cleaned pods, and were weighed and analyzed without further handling. Beets—Samples Nos. 26 to 29 represented pared roots 1% to 2 inches in diameter. They were purchased in bunches with leaves attached, in January, February, April, and November. Roots and leaves were analyzed separately. Beet tops——Sample No. 30 consisted of the leaves and the tender portion of the leafstalk grown with the root analyzed as sample No. 28. Blackberries —Sample No. 31 represented large, juicy berries of excellent quality, purchased in August. Broccoli, sprouting —Samples Nos. 32, 33, and 37 included the flow- ering stalk and some small leaves. The specimens were purchased in March, May, and September. Sample No. 34 included the flowering stalk only. Sample No. 35, purchased in June, came from plants with thin, light-ereen stalks, delicate, pale-green leaves and greenish- yellow flowers. Sample No. 36 consisted of a heavy, flowering stalk with greenish flowers and some dark-green leaves. It was purchased in August. Broccoli leaves Samples Nos. 38 and 39 were large, mature leaves grown with samples Nos. 33 and 34, respectively. Brussels sprouts——Sample No. 40 consisted of rather large heads with bleached leaves inside. Sample No. 41 included small heads, very green throughout. Sample No. 42 consisted of heads medium in size and less green throughout than sample No. 41. Cabbage.—Samples Nos. 43, 44, 45, 47, 48, and 49 represented new cabbage purchased from January through April, reported to have been erown in California or Florida. Most of these specimens were of a delicate, greenish-white color. Sample No. 46 was an old bleached product, said to have been imported from Holland. Samples Nos. 50 and 51 were from new products with red pigment just under the surface of the leaves. No samples included outer leaves or core. Carrots.—Samples Nos. 52 to 55, inclusive, represented young roots, purchased in bunches with green tops attached, in January, April, October, and November. The outer skin was removed by scraping in preparation for sampling. Cauliflower—Samples Nos. 56 to 59, inclusive, represented the buds and flower stalks of solid white heads purchased in January, March, and May. Oeleriac_—Sample No. 60 included the green leaves and some leaf- stalk. Sample No. 61 consisted of the pared root. Celery.—Samples Nos. 62 and 63 were highly bleached stalks with some of the tender, yellow leaves of the heart. TRON CONTENT OF VEGETABLES AND FRUITS Oo Chard.—Sample No. 64, purchased in May, included only the leaves and no stalk or petiole. Cherries—Samples Nos. 65 and 66 consisted of large, dark-red, sweet cherries purchased in May. They were analyzed with skins but without pits. ; Chicory.—Samples Nos. 67, 68, and 69 were purchased in April and May. The bleached leaves were analyzed. Chives.—Sample No. 70 included the green tops only. Corn, sweet—Samples Nos. 71 and 72 represented the milk stage of the product. The samples consisted of the tips and pulp of the kernels. Cranberries —Samples Nos. 73 to 76, inclusive, were purchased in April, May, September, and November. Oucumbers.—Samples Nos. 77 to 81 were from a large, long, smooth variety, of the type often used in salads. The specimens were said to have been produced in Cuba and Florida, and in local hothouses. They were purchased in January, February, April, and September. Dandelions.—Samples Nos. 82 and 83 were from locally grown products purchased in late March and early April. Dates.—These samples were from packaged goods reported to have been produced in Iraq. Sample No. 84 was a seeded fruit, purchased in January. Samples Nos. 85 and 86 were purchased with seeds in May from two different stores. } Dock.—Sample No. 87 included the leaves and the tender portion of the leafstalk. Eggplant.—Samples Nos. 88 to 92 represented the pared product Endive, curly—Sample No. 93 was almost wholly bleached. Sample No. 94 was very green throughout. Escarole—Samples Nos. 95 and 96 were taken from specimens purchased in May and June. Figs.—Sample No. 97 consisted of a black fruit, purchased in bulk. Sample No. 98 was taken from a packaged product said to have been coe inSmyrna. Sample No. 99 was a light-brown fruit purchased in bulk. Finochio.—Samples Nos. 100 and 101 consisted of the bleached leafstalks. The specimens were purchased in March and May. Grapefruit—Samples Nos. 102 to 105, inclusive, consisted of sec- tions of fruit from which the tough white membrane had been removed. Grapes—Sample No. 106 included whole Concord grapes with skin and seeds. Sample No. 107 consisted of Flame Tokay grapes with skins but without seeds. Samples Nos. 108 and 109 consisted of white seedless grapes with skins. Kale——Samples Nos. 110 to 112, inclusive, represented pale-green, thin-leaved products; samples Nos. 113 and 114, the dark-green products usually seen in winter markets. Kohlrabi.—Samples Nos. 115 and 116 represented the peeled vegetable. The specimens were purchased in May and September. Kumquats.—Sample No. 117 included the whole fruit without seeds. Leeks—Samples Nos. 118 and 119 included the bulb and lower portion of the leaves. Sample No. 120 included only the bulb, and sample No. 121, only the lower portion of the leaves. Lettuce.—Samples Nos. 122 to 127 represented a bleached, tightly folded head lettuce. Samples Nos. 128 and 129 were less tightly 6 CIRCULAR 205, U. S. DEPARTMENT OF AGRICULTURE folded and greener products. The specimens were purchased in six different months. Samples Nos. 130 to 132 were green Romaine or Cos lettuce. Mushrooms.—Samples Nos. 133 and 134 included products with skin and part of the stalk removed. _ Muskmelon—Sample No. 135 represented fruit with salmon- colored flesh; sample No. 136, a melon with green-colored flesh. Mustard greens —Samples Nos. 137, 138, and 139 represented the leaves and tender portions of the leafstalk. Okra.—Samples Nos. 140, 141, and 142 represented the product with the stem end removed. The specimens were purchased in March, April, and November. Onions —Samples Nos. 148 to 149, inclusive, were taken from mature onions from which skins had been removed. ‘The specimens were purchased between January and May. All were of the white- skinned variety except sample No. 148, which was red skinned, and sample No. 149, which was yellow skinned. Samples Nos. 150 and 151 represented the bleached stalk and bulb of young onions. Oranges.—Samples Nos. 152 and 155 were from fruits produced in Florida. Samples Nos. 153 and 154 were California products. The white membrane between sections and the seeds were removed in the preparation of the samples. Parsley—Samples Nos. 156 to 160, inclusive, represented the leaves with some of the stalk of specimens purchased in February, April, September, and November. Parsnips——Samples Nos. 161 to 163, inclusive, represented the scraped roots of specimens secured in March, September, and November. Peaches.—Sample No. 164 was from a dried product of apparently average moisture content, purchased in bulk. It was analyzed with skin. Sample No. 165 was from a fresh, juicy, clingstone peach with pink-white flesh, said to have been produced in Georgia. It was purchased in June. Samples Nos. 166 and 167 were from fresh, yellow-fleshed, freestone peaches purchased in August and September, respectively. The skin and pit were removed in preparation of the samples of the fresh fruit. Pears.—Samples Nos. 168 to 171 represented the pared and cored fruit of specimens purchased in April, May, and November. Peas.—Samples Nos. 172 and 173 were seeds removed from the pods as needed for analysis. The dried mature peas analyzed by Sherman (/4) included a smooth variety grown in New York and a wrinkled pea grown in Michigan. Peppers.—Sample No. 174 represented the pod of a green pepper without stem end, core, or seeds. Persimmons.—Sample No. 175 was taken from a peeled and seeded fruit of a Japanese variety. Pineapples.—Samples Nos. 176, 177, and 178 represented the flesh without parings or core. ‘The specimens were purchased in March and May. : Plums.—Sample No. 179 was from a yellow-skinned fruit; sample No. 180, from a red-skinned fruit; sample No. 181, from a green Kelsey (Japanese) plum; and sample No. 182, from a.blue damson. They were purchased between August 1 and the middle of November. The plums were analyzed with skins but without pits. IRON CONTENT OF VEGETABLES AND FRUITS ri Potatoes—Samples Nos. 183 and 184 were from mature Idaho baking potatoes, one purchased in January and the other in May. Sample No. 185 was from potatoes said to have been grown in Maine, and samples Nos. 186, 187, and 188 from products grown on Long Island and purchased in February, May, and September, 1929. Samples Nos. 189 and 190 were said to have been grown in Bermuda. They were purchased in February and May, respectively. Sample No. 191, purchased in May, was said to be a Florida product. In preparation for sampling, the mature potatoes were pared thinly, and the new potatoes were scraped. Prunes—Samples Nos. 192, 193, and 194 were domestic dried products purchased in bulk. They were large fruits of perhaps higher moisture content than average. Radishes—Samples Nos. 195, 196, and 197 represented a small, round, red variety. Tops and rootlets were removed in preparing specimens for analysis. Raisins.—Samples Nos. 198 to 200 were a nationally advertised seedless variety purchased in March and in May. Raspberries—Sample No. 201 represented juicy red. berries. Rhubarb.—Samples Nos. 202, 205, and 206 were from specimens erown on Long Island. Samples Nos. 203 and 204 were from California products. Rutabagas.—Samples Nos. 207 and 208 were from very large mature specimens purchased in April. They were pared before being sampled. Spinach.—Samples Nos. 209 to 214, inclusive, represented the garden variety of spinach purchased in six different months. The leaves with some of the leafstalk were included in the samples. Squash.—Samples Nos. 215, 216, and 218 were from the White Scallop variety (cymbling) purchased in March and April. Sample No. 217 was from a summer Crookneck with yellow flesh. It was purchased in April. Sample No. 219, purchased in May, was from a Cocozelle, a long, green-striped variety with white flesh. The skin and most of the seeds were removed in preparing samples for analysis. Strawberries —Samples Nos. 220 to 223, inclusive, were said to have been each grown in a different locality. They were purchased between April and June. One of the samples analyzed by Bunge (3) was gathered near Dorpat, the other near Basel. Sweetpotatoes—Samples Nos. 224, 225, and 226 were taken from mature specimens of the big-stem Jersey type, pared before being sampled for analysis. Tomatoes.—Samples Nos. 227 to 230, inclusive, were from firm, ripe specimens, skinned before being sampled. Turnips.—Samples Nos. 231 and 232 represented young specimens of around, purple-top variety. The products were pared before being sampled. Vegetable-oyster.—Sample No. 233 was taken from a pared speci- men. Water cress —Samples Nos. 234 to 237 represented leaves and leaf- stalks. They were purchased in March, April, and May. 8 TABLE 1.—The iron content of vegetables and fruits CIRCULAR 205, U. S. DEPARTMENT OF AGRICULTURE Ss - Litera- Item Eee Ree Water] Iron ture ‘ cited IN eeardics Per cent| Per cent eS eT gece ea 0: 00034. |= ase 2 i Ae Se #00029. |- 42 3 Uy fee aches ~O0026318. =. T4 Apples (Malus sylvestris) - ...--------------------------------}) 4 85.6 | 1.00043 33 a Se LAist) 1700030 1h (oe 1 al ee eee . 0003 16 Totahoriaverdge... ite. AN oe em SA 2 AEs ee 9 | seen 000362) 5 Se= Hk ijonada 00601, |: !:. tees PANDEICOLS CET UILUS GhIlENUCG) OTIC eae ae ae ee 5 1 Foal eee 006072 |- == A A 2] (25.0)| 2.00918 12 MOCALOR;AVCTALC a te ee oie ee ee enn ts recap | eee eee Zils | ppc ace Ti Gis) eee Aupricots; freshe 255: bb 2 5) SESS Sees ERLE EE Oe 6 i Bees os QO061:|Ss*2228 7 (iste % DP poise ae E Artichokes, Globe (Cynara scolymus), whole head_______-___- 8 18 | eee Q0124) [oes ae Septic sled 1 84.4 00189 12 TROtAM OR AVECTALC 2 es 2a ae Se ee ON ee Se al ee By tees Se OOTAS) es ae Artichokeselobey Edible DORON == ee ns ae eee 9 if) eres =» 00095) || ee 10 J bo lespontece das 00097 2a 15k iS | ere “O00 seeseeuga PAS EASELS) (C715 PET LG ULS] OJ ECE TE CLES) paca ee a ae | eee 1 (93. 0)} 2.00141 9 piste aay: 1 93. 2 . 00055 13 Spe Pe 1 91.8 . 00079 12 FP OGATOPAVERALC LaF es. Ee ESE os e EE Be es EE ES oe | Magee! 00096 Jin aes - oer Pees 00057) (Ritts Atvoeados*(Bersem Species) . 28% s-nis devew es 2 Pee 5 13 1 | eee es 000 76nis2 ea ee 14 eee "0003742 "TotalOmaverage 5. ot Ss Sa ee |e 3) | Seen 0005 (7|=-=2===s 15 a [5 hee 00031, Sess 16 I bed Ds ge el . 00048 }|_-______ 17 Jie) peek a = 00026) |=222e2= IB ANAM AS CMILSOISOPICNE LT) Ee ee 18 i Gal | ews 00372 [aaa e a= geese bh 1 75.4 . 00176 12 Sea IREEE AES. 10008 14 Rahs ghd! | begl ae Ryaeet . 0005 16 TRO ORM AMCTA LC Cte ne a ee eee ee ae | Eee yi) Panter 00064; |= eae Se eBL 8 2 Folie fe S210082 2 ES id 1s 1] 14.2] ..00952 12 Beans, common or kidney (Phaseolus tulgaris), dried __-______|;-__-__- 1 12.4 . 00692 12 ees a 1 11.6 . 0067 14 ge eee 2 = a Bi (ae a Lk . 0072 15 Total OMaVerace 22s ee ee ee Ae ee ee ee OY eae 00793) | ney} 9 sae anes “00072 |. he 20 fg | Sarees (0007S 21 hg) Sae - O0070S 125238 eens e le 42 91.3 | 5.00086 j-______- Shoals Spain ene en ae ee eo: 0 Ween as | Rea ced Av) 2 ys Pree 6.0011 Beans, green, string, fresh---_-______------------------------|} fia] | Nemeeen ; aes ; se etate 1 90. 8 . 00118 13 Bess Bi 7 91.4} 7.00093 12 stp HARES “2 SEs . 0016 14 (Loner de] osceiee Ee. . 0011 15 "Total OP AVELALe ee Bd Se es eh RPS) BS ee eee Se 20 placer st 00098 }__ ___-- felneal |S eee 00058 | LSPS: GID eRe ne Soe Se ee oes Se 1 28 re fata wares 'q0057.|. 2. MROTAHOPAVETOLSS. 152 See eR No Se Ne ee A Nee ee ~ 00058 |= saee= 1 Maximum, 0.00061 per cent; minimum, 0.00022 per cent. g Calculated to average moisture content, indicated by figures in parentheses in preceding column. ? Maximum, 0.0090 per cent; minimum, 0.0070 per cent. 4 Unpublished data of Olive Sheets, Mississippi Agricultural Experiment Station. 5 Maximum, 0.00091 per cent; minimum, 0.00081 per cent. § Maximum. 0.0012 per cent; minimum, 0. 0010 per cent. 7 Maximum, 0.00119 per cent; minimum, 0.00068 per cent. IRON CONTENT OF VEGETABLES AND FRUITS TABLE 1.—The tron content of vegetables and fruits—Continued Item Beans, Lima (Phaseolus lunatus macrocarpus), dried_. HOGAN OMAVCTACO mas ==) 0 2 je be Beans wigiman tres sso etn 2s eds ays lh ‘Hotallonaveragesss- ee ase os. 8 ee AL Beets (CBetawwlganis) 2.2 ae eae Pen eae Total OF AVelalesa ee ae Beet topsite aah eee ie a 2 Totahioriaverages.-4..-.--2 262 8 Blackberries (Rubus species) Notalionaverage._- 2 fa. et Blueberries (Vaccinium species) Totalloraverage. = bb we Broccoli, sprouting (Brassica oleracea botrytis) MO CARORAVeELALe = 2 =e ee PROCCOMMOAV ES sateen oe ae ee = rote nh ne Dee re Cabbage (Brassica oleracea capitata) Panels Spec Water Tron ee : cited Number\Per cent| Per cent mee» 1} 12.3| 0.01166 12 iat 1 7.82] 0072 1) Sie it | Saami nz 16 planes Po nn Para ee Ze HERS Taig ace Ocal nae 25 i Peer -QOTES |e en Sie ae: AGA iGyaon|| Da IRONl alla). hay, Be fellas Gree 16 Si eae A | a? ii i es 0016) | a 7 itaeeoage ch ak O00480 | ai ann 98 elias = 00062 tacos 29 sD | eas OvEOnpe is. o sane 1/8231 100236 12 es fie. aaa 907 ills | ee (cal Cee (ee fie. ° Ah a (eats eae 1 87.9 00322 13 ek 1} 90.3 00355 12 Ae 00313.) eee (at i ees Wine |) 7 eee Hee is4cdclee Gol00 12 eeaes ele? melee onds 16 Relics: ee GOGH feeb tore | rl aaa oo00d yi muir i 1| (83.4)] 2.00106 9 eek 1/ 81.31 00041 12 3 |: iin a 50) | ene Sree ee 33 {|S GUO [tes 34 ie Bees ENS (LLL 35 rhe one pe 0223 |) MtelaL 36 st aes GO1 i | uae 37 tl eat MCP acon a 5 ees COU a {38 = Woe ta 39 iis |eaert a OOS neta 5) | eae ae 00238, |e 40 Ti ae ae H007s |e 4] ji ee iten (102) | aon ma 49 i ae RCUIV Teel ae 1|.. 87.4 00223 12 pad [ [eet noo 15 aimee we Cori) aaa 43 i (eee 00042) aman 44 rig Wiehe ake NG0047 (to ane 45 a eee Ge 00043) [si nanuan 46 Ne ea O0042 en lee 7 ie Wk aa a 0050 |e 48 re eer ae 100038: knee ule 49 ri ae ee Oe ere Sa IAS | PEGE I eos OGL T= |e abi es 1] (92.4)! 2 00043 9 eae 1} .93.1 |. ; 00078 13 poe 20| 92.6} 1. 00034 12 aa: 1] 91.9] .0009 U4 eae ie meu dl oat 16 ¥p Lee 00043 |..___... MGraAMOTaVerar Cesena ihe) eee eee 2 Calculated to average moisture content, indicated by figures in parentheses in preceding column. 4 Unpublished data of Olive Sheets, Mississippi Agricultural Experiment Station. 8’ Maximum, 0.00318 per cent; minimum, 0.00288 per cent. 9 Maximum, 0.00057 per cent; minimum, 0.00033 per cent. 10 Maximum, 0.00059 per cent; minimum, 0.00017 per cent. 80151°—32 10 CIRCULAR 205, U. S. DEPARTMENT OF AGRICULTURE TaBLE 1.—The tron content of vegetables and fruits—Continued Item Water Sample} Speci- No. mens Iron 90. 6 (92. 4) (92. 4) @Wabbagre, ereenJeayess. .c55 cosa ow eee ence eee ees 1 shes 1 Nunes Per cent| Per cent 110. 00079 2. 00289 2.00129 CGE 0) OENERDNSip ETE I SPAR I een et Set i RR PE SEE le Merl ie ecaali ee FRO GATKOT IV CLEC oe Ne eA RR eae | eg Carrots: CAUCUS COTOE) : 8 Sa ed re eS ee eee ee Motaltormaverave 2k ee a ee ee eee. SE Cauliflower (Brassica oleracea botrytis) MO CAI OT AV CRAG Oa ee ace care ei Le Sea ee eee | gece ees Celeriac leaves (Celeri graveolens) _.- _....___...-------------- (WETETIACITO0 bare ea ee et eer ee eas ee ee @elenysstal kote ee sea he a a ee re ae ee he ee ee TTROtAIOT A VERALC eee 2h I | eee Weleryicabbagesde ts. 2 2S. Ae eS ee eee TROtAVOKIOVCTAGOsse=3 4 eae PEL ee ee ee ee Ghard Cbiaouigaris) WR SNe eae upeee 120 115] abe ata O04 5s eee WGeeks1Gaviesriysesss au) jabar eternity hee 9. ADDON SUE Rees 121 | peak ii 2 SOOUIOE == =e = 2 Calculated to average moisture content, indicated by figures in parentheses in preceding column. 7 Presumably from same fruit. 18 Maximum, 0.00509 per cent; minimum, 0.00107 per cent. 12 From same plant. IRON CONTENT OF VEGETABLES AND FRUITS 13 TasBuLE 1.—The iron content of vegetables and fruits—Continued : Litera- Sample] Speci- : Item Water Iron ture No. mens éited ) Number| Per cent} Per cent - MZOTINOTISH COOLSULLTILOTULG) pp) LIN CO mek are | ee 1 96.0 | 0.00015 12 AETMOM PCO es ca fee Se Bae ea a pei) Ae ee eS IE Ee 1 87.5 . 00075 12 AEM ON Ue kee eee Se aN eee = Bed a ee LE See . 0006 16 122 I fs oS epee O006S Tee eee 123 i | (eee hee 000285 |S 2a 124 ai) Weer wu, OOK ON ae anna 125 A eee SO0043 5 | e=aanea 126 1 eee nara 000310 |= == Wettuces acHLCONSAlivd)) -shead mae e eee eee ee ee eee 127 LE: ee Avan ae SOD |eeeaaae = 128 1 hy Re oa gt AOR) |e 5 129 115 |KO ee aa OCO4 (ie |e aan See re SEKS 42 Ghee 2e 00050) saan mits ieee 1 96.6 . 00042 12 Caaun 1] 95.2] .0003 1h TROGAMMOTEA VITAL Cesare tae tne aie ent Nd ae Ne |e 2 eee . 00044 j________ Lettuce: ae Ger ee BR ae ala eR Rb ae te UL le 1 94.4 . 00187 12 TS alics se eevee ke ey soe oo ae Ee enn (eee Renee erta Gente Anil 05.7 = 00093) | =aaae Greenweavies ofneadmlettw comes ee ete ne ee | eee 2013): Seen 21, 00099 |________ ROMAIN CW ets a saute ee ne ape Wee ee a Nate So ee 130 ise aa at als O00(3y | == Hi) Rae ele Ra Ree ile A DS alts we bates We LD 131 i] 2 prepare 5000638 Saas IDXOy-s 3 Fee 2h wine tae Us LIP eee Ei. (28 i hate 0 ape peeiaros aera 132 ALi fae “ae 00088 |________ FD) BOS SUR ASE melon a ige OR es en ap RCN SHURE os way niiermmar ini Cancll Rie eet be 4] 94.8 OGL Jee RO UAIEOR A ViCL ALO eee ke ees ee eR NE es all LOY eee OO100} | =a 133 DEH | Sencgee eae 0005 59| aaa Mushroomsi(Aganicusicampestnt’s) 22122-22222 ee eee 134 isl eee Satie 100053) | aes Meceearas Bi 1 (90. 5)} 2. 00105 12 MROUAROTAV ChALC ae ee ee SEL he ds ee So oh eee pa) [ieee ag NO COG o 135 ia fhe eed "OOUS3i | aaa ; 136 i) Heabign Bes eat 3000302 |=a22ee= Muskmelon (Cucwmis melo) ---------------------------------|) 2 00.5 "00051 12 ears oe iS eee) O03} 16 SISO GAlEOR FAW L ae Cte mire ae el pel ee aS ee Suiza eewese 00039) 22222222 137 LOY | Reon ee A 01445 | Seen 5 A 138 1b eee Oe ee OO2i 3s | apenas Mustard greens (Brassica species)__._.....--..--------------- 139 TR sceesias 1002001) aun Sears 5 413 90.6 | 22.00810 |________ aT OGAMOMAVCLAL Oss se fee cA be BS sa ee Ts et Al Gis eee Fk OO2S Tes | eee . 140 1 pa 3 JQO065" [ence epee 141 1S | Petes tare 00086" | aaa OknanGEbTSCuUSreSCulencus) eens ee re ee 142 i. | eee "00067 |... 0. Meese 44 89.4 | 23. 00055 }_______- PROVAMOMIAV CLAP CSS 2 oto 2k SORE ee oe ee es (ae ees eres RO006 3h | See 143 1 Ll [peepee gi 2 O0062.|====—ere 144 Te ere Se SO003Gi7| sees 145 Dap |e acne 2 00040 [22 ee 146 ELA rea AOOQOLS 5 | Seeeeeenen . : 147 1) eyes el FOUOS Gin | aan Onions CAlumicepa): mature 2 -- cece coeccaceeecee sc ee 148 1 ee NNR (ee 149 1S pets Sea 00060) === me eee. 1 21.0 00054 13 ees ieee 1 93. 7 00030 12 Hie eee a Re) (Aina i 0006 16 ) PR OUAIEOTIOVCTAC Casta eS ehs ee ba oa Oe e 110) (pee ae AO004SIP- = * Calculated to average moisture content, indicated by figures in parentheses in preceding column. * Unpublished data of Olive Sheets, Mississippi Agricultural Experiment Station. *0 Maximum, 0.00053 per cent; minimum, 0.00047 per cent. 21 Maximum, 0.00148 per cent; minimum, 0.00075 per cent. 2 Maximum, 0.00504 per cent; minimum, 0.00215 per cent. *3 Maximum, 0.00060 per cent; minimum, 0.00046 per cent. 14 CIRCULAR 205, U. S. DEPARTMENT OF AGRICULTURE TasBLeE 1.—The tron content of vegetables and fruits—Continued . Litera- Item | ae ee Water | Iron ture : cited INumber|\Per cent) Per cent 5 OM cc. eee ee 0500035) |22222222 Onions oun sbi pws eee ey Nie ee eee eee 151 Was, a See er ~ 00044 Joe ru.) Seer 42 902291) 2400055) Ea TROtATOMAVETALC! ve= eee ESS A Sie es Sa eee Aig | eae OOOA Tx | eaters Oniomtops}22222=— IREGURITES (T2470) NUNES SUITS) ee en 197 1 | ee WOU04Ss | saan Beh eR 2 94. 4 . 00136 12 seat AE i]s | ane ts . 0006 15 SROCAMOMAVELAL C228 sien Soe mee a ae ks fae ne ee lea pebie ae (3) [enone E, 2000834 |e Be eee fase ea 1 (20.0)| 2.00778 12 IRE CVALS CA OnGi))5 SECO = oe eee (nueat Tene "0036 1h MOLAMOL AV CLACC eet Ss Se eee ee ae oe pa) eee Ets! 8S 400569) = 198 dio RARUR art gee: 002815 |23s5= 199 Ue [esse 1002403|25=saaee MEU AISI Ss SCO TESS meena tere retest eed ENT Epc EGU ILL Ses oe ae 200 ID fede ty ACOA AO) | er sacecysia 1] (20.0)} 2 00485 12 PReeere iy) beeen pam 208 . 0021 15 MOCAUOM AV CLAS Cees soe: Da ele oe eee ee ai ashton Gh SOQ02Z99 nite eee 201 AL ag | 5 PME RE NOOULGH 22-22 . SG rc ee ae Ca ve a, Maa A ee 1| (83.4)] 2.00061 i Raspberries (Rubus species)__...-----------------------------|) 7077 1| (3. 4)| 2 00065 9 Papeete Se 2 84.1 | * .00099 12 TR OLAIOLAVELA LOL tts 18 228 a eR ee a ee Eyal Fae seo 00088 |-.-2__._ 202 foal epee 00066) |= ===e= 203 dB cement sa 000345) 22422222 204 jh berate 00036: |22 an saal Rhubarb GRhewny Thaponticum) == see ne eae ee 205 il 5 eae Se OOOAIS A= 206 ih | eee eee 000315 | =====ae eee tet 18 Peete Ey 00086 TOR Pe cuLgase 1S oe one He 0010 16 ROtANOMAVCTAS Owasso ee ee a bie\| ea 000563 | === 207 0 BS eee oe 3000265) 2====s— Rutabagas (Brassica campestris) .----------------------------|)___ ae d Hangout de ee er nes 73 Fae ak 1] (89.1)} 2.00061 12 AROCANWOR A VCLAg Caetano ees es Rd Ce sere oe ee eee A Soares mean lee 000365|=—= = 209 Bl eae ea 50023038|====a== 210 Bil aca (2 200205) | =a PAUL nD He See 21002580| == 212 1 a 2 2003045 |2 =e" 213 LA Sa 300289) ee 214 [S| Se ea O02 545 | Saeaaiiees : : PN ee apt, ee Or TT aes 9 Une Apa pment 2 ||) [rekon 44 O52) |m325002620|2 === aaa Spinach (Spinacia oleracea) ..-..-----------------------------|) 777777 1| (92.7)} 200169 i ai SU et, Sa pee ee 30026 2 Bran S. 1] (92.7)} 2 00180 3 pee ee Da) 2 00272, ti ater e 1 92.9 . 00245 18 eS siya al 1 (92.7)| 7. 00266 12 obey 1] (92.7)} 2 00274 14 ROG WOTAN CTA Ok Se ee Ne ees tae at ee i | ene D231) [aerate 002555 |= ==== Squashn(@zecunbitasnace1 @) saw tC ese ere ee ee |e 1 90. 4 300055: |= 215 1 me ty 0002 ee j 216 1 ee sO0043 «reece Squash; sumer (C@ucenbitapepo) a ee ee 217 Thin iene ales COOs Ta see 218 JAAR ORE See 00039, e2eee ss 219 LS 000395 |=3=——= ‘Rotalvoriaveragewmtcl. hi Walesa aie ee Sie ee alleen Saleoe ee 00035a/ === SS 2 Calculated to average moisture content, indicated by figures in parentheses in preceding column. 4 Unpublished data of Olive Sheets, Mississippi Agricultural Experiment Station. 32 Maximum, 0.00300 per cent; minimum, 0.00242 per cent. 33 Maximum, 0.0029 per cent; minimum, 0.0025 per cent. 34 Maximum, 0.00309 per cent; minimum, 0.00243 per cent. IRON CONTENT OF VEGETABLES AND FRUITS 17 TasBLE 1.—The iron content of vegetables and fruits—Continued Sample} Speci- r Item = Water Tron ture No. mens cited Number|\Per cent| Per cent ZA eee ies gee 0006 | == 221 1 ee aac 8 = OOOGO'4 ae 222 dL) Pepe eae + 00043) |2 222555 Strawberries (Fragaria species)_..._...-.-.-__----------------- 223 118 (eae 2S 2 000490 Soa ss Bo Sie ae 2 (90. 0)} 2.00089 8 Ere At rate 2 90. 3 . 00066 12 Bs oy eho ae ADS fies Saeege S50 . 0008 15 Motalror’averavesns-—-202 eae RE UNE SPA w AA eee koh: pS Pp O0068s|=sa25— 224 WU ft Sperm! QU047 4) 2222 ae 225 1g eae ens ce - 000746) ers 226 ) Whecscet ye 000565 /"5ee == ae Sweetpotatoes (Ipomoea batatas) - ----------------------------|\ 777777 é eo a eee pole eae 13 Seseiet Tar, 1 (PM . 00092 12 Rye eee Die Sse es . 0005 1£ ee SS Phy |e LAE 0005 16 TRO TAINOL AV CHAO eet tee reas wea eA a NSA SVEN pases ea 1S iy Spe Se NOOOM =a pRangerines: (Ciinus 0071s) Ul pes ee ae esa ee eek | ees 1 86. 0 . 00061 12 297 i: rae 00039 |--_-____ 228 bg] eee 00048) Stas 229 1 iS re ees 000d TR ase Tomatoes (Lycopersicon esculentum) ........-...------------- 230 I separ Q00310 | Semeneee Es Ska oa 1 94. 2 . 00060 12 al eT 1 95.0 . 0004 14 eew re Diy | eae ere 0004 15 AROTALROHAVELALC sae se eee See ote ee ie ge Uf | Keener 000445 | Saas 231 d br eet ES 400035) Ee 232 1 oe sei ee 00040) |2= eee : 5 4 36 Turnips (Brassica rapa), root--------------------------------|| 7 ll Oe ha 12 apie 1 92.0 . 0006 1g pie = ai HG | esr chica 0005 5 FRO CACOTRAV CHALC eae = Ree EOE Me a as (as at Oise eee OOO 5 21h Bees aee OeAEy enn SNM Aims hl me eh NWA ORT a Sane be tig op Dorie kf ete ae 4 b 37 i U, ay Maeth se MRpEREp LOpsiee ee A Se ce {aes ee eters ; PRO talon Mera cea ee eee. tek UL EE Rea | eee sae OU Le | coe es QU3483| Skee re ° spp. 233 i on Se SOOLSG S| Sees Vegetable-oyster or salsify (Tragopogon porrifolius)___..___-_- { aie 1 76.5 "00124 32 PR OCAIWOTIAVCT ALC tee. oa Poirot ey ga a ee seeing yl | ene gle OOO se ae 234 1 hy (eee nae tees O02 Exes 235 Ts [ae eee XOQ2(An | pee ° . . : 236 ip ed 2 faeces SOO Alt | eee Water cress (Sisymbrium nasturtium-aquaticum) _____-------- 237 ‘lel See © O0D00)| ine fe as eK 1 92.5 . 00721 12 2 ae Ie ek . 0019 15 MOTAwOnMAVCLAgOwe oleracea hee eee 9 hay Nee ee Be Gules eee 0029/7 tare WATER el OMe (Ces ULits ALG ATS) ye se a a ae a | 1 92. 7 00023 12 2 Caleulated to average moisture content, indicated by figures in parentheses in preceding column. 4 Unpublished data of Olive Sheets, Mississippi Agricultural Experiment Station. 35 Maximum, 0. 00100 per cent; minimum, 0. 00068 per cent. 36 Maximum, 0.00060 per cent; minimum, 0.00043 per cent. 37 Maximum, 0.00724 per cent; minimum, 0.00235 per cent. 38 Maximum, 0.00287 per cent; minimum, 0.00255 per cent. 18 CIRCULAR 205, U. S. DEPARTMENT OF AGRICULTURE DISCUSSION OF RESULTS Data are presented in this circular on the iron content of 110 different forms, parts, or varieties of fruits and vegetables, for 82 of which some analyses were made by the author. ‘Twelve of the 110 averages represent dried or mature plant products, and 98 refer to fresh, succulent, or immature plant products. The fresh or succulent vegetables and fruits may be divided into four groups on the basis of their iron content. For purposes of this classification those containing less than 0.00040 per cent of iron were considered relatively poor sources of iron; those containing from 0.00040 to 0.00079 per cent, fair; those containing from 0.00080 to 0.00159 per cent, good; and those containing 0.00160 per cent or more, excellent. According to this rather arbitrary division 13 of the 98 fresh vegetables and fruits may be classified as poor, 44 as fair, 24 as good, and 17 as excellent sources of food iron. The details are shown in the summary in Table 2. TABLE 2.—Fresh vegetables and fruits classified as sources of tron POOR (CRON CONTENT LESS THAN 0.00040 PER CENT) Apples. Muskmelon. Pears. Rutabagas. Cucumbers. Orange juice. Persimmons, Japanese. Squash, summer. Grapefruit. Peaches. Pineapples. Watermelon. Lemon juice. FAIR CRON CONTENT FROM 0.00040 TO 0.00079 PER CENT) Apricots. Cranberries. Lettuce, head. Potatoes, new. Avocados. Currants. Mushrooms. Rhubarb. Bananas. Eggplant. Okra. Squash, winter. Beans, yellow wax. Finochio. Onions, mature. Strawberries. Cabbage. Gooseberries. Onions, young. Sweet corn. Carrots. Grapes. Oranges. Sweetpotatoes. Celeriac (root). Kohlrabi. Parsnips. Tangerines. Celery cabbage. Kumquats. Peppers, green. ‘Tomatoes. Celery stalk. Leeks. Peppers, red. Turnips. Cherries, black. Leek bulbs. Plums. Cherries, red. Lemon peel. Pomegranates. Chicory. Lemon pulp. GOOD (CRON CONTENT FROM 0.00080 TO 0.00159 PER CENT) Artichokes, leaf base. Blueberries. Dock or sorrel. Onion tops. Artichokes, whole head. Broccoli, sprouting. Endive, partly green. Pumpkin. Asparagus. Brussels sprouts. Escarole. Potatoes. Beans, green, string. Cabbage, green. Grape skin, Concord. Quinces. Beets. Cabbage, red. Leek leaves. Radishes. Blackberries. Cauliflower. Lettuce, green. Raspberries. EXCELLENT (IRON CONTENT 0.00160 PER CENT OR MORE) Beans, Lima. Chives. Kale. Spinach. Beet tops. Collards. Mustard greens. Turnip tops. Broccoli leaves. Cowpeas. Parsley. Vegetable-oyster. evleriae leaves. Dandelion greens. Peas, English, garden. Water cress. Chard. The group considered relatively poor sources of iron consists almost entirely of fruits and fruit juices. Approximately half of the eroup called fair consists of fruits; the rest comprise seed pods, blanched leaves, blanched leafstalks, roots, and bulbs. Of chief importance in the group designated as good sources are potatoes and thick pigmented stalks and leaves. In the group called excellent sources of iron are the immature seeds of leguminous plants and thin green leaves. The latter are conspicuous for their iron value. This classification shows, as has often been observed, that much of the iron in plant tissue is associated with the chlorophyll. The distribution of iron in plant tissue has also been related by Ingalls C IRON CONTENT OF VEGETABLES AND FRUITS 19 and Shive (10) to the hydrogen-ion concentration of the tissue fluids. Both chlorophyll synthesis and the hydrogen-ion concentra- tion of plant-tissue fluids appear to be affected by soil and climatic conditions. Variations in such environmental factors are probably responsible in part for the variations observed in the percentage of iron in any one variety, part, or form of vegetable or fruit. Devia- tions from the average moisture content also affect. the apparent iron value of any given specimen. As a class, however, the green- colored vegetables are of great importance for their iron content and for many other nutritive values as well. With a view to improy- ing American diets, the more liberal use of them may well be en- couraged. LITERATURE CITED (1) Batpont, A. 1904. EIN BEITRAG ZUR BIOLOGISCHEN KENNTNIS DES EISENS. Arch. Expt. Path. u. Pharmakol. 52: [61]}-68. (2) Buunt, K., and Oris, F. A 1917. LOSSES IN IRON IN COOKING VEGETABLES. Jour. Home Econ. 9: 213-218. (3) Bunes, G. 1892. WEITERE UNTERSUCHUNGEN UBER DIE AUFNAHME DES EISEN IN DEN ORGANISMUS DES SAUGLINGS. Ztschr. Physiol. Chem. 16: [173]- 186. (4) 1904. DER KALK-UND EISENGEHALT UNSERER NAHRUNG. Ztschr. Biol. 45: [532]-539. (5) CHATFIELD, C., and Apams, G. 1931. PROXIMATE COMPOSITION OF FRESH VEGETABLES. U.S. Dept. Agr. Circ. 146, 24 p. and McLauGuuin, L. I. 1928. PROXIMATE COMPOSITION OF FRESH FRUITS. U.S. Dept. Agr. Cire. 50, 20 p. (7) EICHELBERGER, M., and Asspury, M. 1922. IRON ANALYSIS OF KALE AND TURNIP GREENS. Jour. Home Econ. 14: 131-132. (8) Fauss, H. A. 1925. INORGANIC QUANTITATIVE ANALYSIS. 493 p., illus. New York. (9) HAvusERMANN, E 1897. DIE ASSIMILATION DES EISENS. Ztschr. Physiol. Chem. 23: [555]-— 592. (10) Ineatus, R. A., and Suive, T. W. 1931. RELATION OF THE H-ION CONCENTRATION OF TISSUE FLUIDS TO THE DISTRIBUTION OF IRON IN PLANTS. Plant Physiol. 6: 1038-125. (11) Kennepy, R. P. 1927. THE QUANTITATIVE DETERMINATION OF IRON IN TISSUES. Jour. Biol. Chem. 74: 385-391, illus. (12) Prerrerson, W. H., and E.venusem, C. A. 1928. THE IRON CONTENT OF PLANT AND ANIMAL Foops. Jour. Biol. Chem. 78: 215-223. and Hoppert, C. A. 1925. THE LOSS OF MINERAL AND OTHER CONSTITUENTS FROM VEGETABLES BY VARIOUS METHODS OF COOKING. Jour. Home Econ. 17: 265- 280. (14) SHmrman, H. C. 1907. IRON IN FOOD AND ITS FUNCTIONS IN NUTRITION. U.S. Dept. Agr., Off. Expt. Stas. Bul. 185, 80 p. (6) (13) (15) 1927. CHEMISTRY OF FOOD AND NUTRITION. Ed. 3, rewritten and enl., 636 p., illus. New York. (16) and GiLueTt, L. H. 1917. THE ADEQUACY AND ECONOMY OF SOME CITY DIETARIES. N. Y. Assoc. for Improving the Condition of the Poor, Pub. 121, 32 p. ORGANIZATION OF THE UNITED STATES DEPARTMENT OF AGRICULTURE WHEN THIS PUBLICATION WAS LAST PRINTED SCCKELATY OP VAQTICULLUTC4 =) 25 sul Paeetsl ARTHUR M. Hype. PAS SESLOAU UT SCORCUON foe le ee a RNa el ae R. W. DuNUAP. Director of Scientific Work. eres Stare A. F. Woops. Director of teegulatory Work 2 22 ee WALTER G. CAMPBELL. Director of Hatenston Work o02 = Sess C. W. WARBURTON. Director of Personnel and Business Adminis- W. W. STocKBERGER. tration. DECCLOT AO] LN LOTMEMON = 5 a URS he Bap M. 8. EISENHOWER. IOLLELLOT eS ct Be OE ee he EK. L. MARSHALL. Wicather UBur eats - 3 ae ae ee Cuaruss F. Marvin, Chief. Bureau of Animal indusiry® 20 22 Fes JOHN R. MouumEr, Chief. BEE CLUAOf MTs TROUSER 2-2 O. E. Resp, Chief. TRUECOUR OLE LONG UROUSET YS oe oo ee _ Stee aee Wiut1amM A. Taytor, Chief. ORCSE NS CHUCCE Ik) da Bib iae Sia NS hee) om ake Ri. Yi STUART Cheer Bureau of Chemistry and Soils_________-~-- H. G. Kniaut, Chief. ERURCCILIO; JE NLOMOLOGY so ek. 2 hs) C. L. Maruatt, Chief. IBURCOILOf BLological survey... eee Paut G. Repineton, Chief. PSIRCOLETOL EntLOLEE UORAS = == ames ye eae Tuomas H. MacDonatp, Chief. Bureau of Agricultural Engineering_______- S. H. McCrory, Chief. Bureau of Agricultural Economics_________- Nits A. Ousen, Chief. (EXUEECOAMO| FLOMC EXCONONILCS= = S aVe eae Louise STANLEY, Chief. Plant Quarantine and Control Administration. Lun A. Strona, Chief. Grain Futures Administration____________- J. W: &. Duvet, Chef. Food and Drug Administration. ______-___- WALTER G. CAMPBELL, Director of Regulatory Work, in Charge. Office of Experiment Stattons_—-______-- ‘__.._._ JAMES T. JARDINE, Chief. Office of Cooperative Extension Work___-____- C. B. Smitu, Chief. LEAST OAS pen ae 8 Ua let nap pos dile OUaarny dee bn ke SN CLARIBEL R. Barnett, Librarian. This circular is a contribution from Bureow.o, Home Heonomics 22255 2 = eee Louise STANLEY, Chief. SCORN ONTLES PIUUESTON oe ae ene er HILDEGARDE KNEELAND, Principal Economist, in Charge. 20 U.S. GOVERNMENT PRINTING OFFICE: 1982 For sale by the Superintendent of Documents, Washington, D. C. - - - - - - Price 5 cents i= i Cont bi rie j \’ uA y ‘ nf Oh ‘ i ay pix Seay Me ¥ ch amen 4a8new t rgd Spegmp . ih ee ee Ane Be) ee irl eae ad Pe ears a t & 71 fon te he a $A nna OD hee Heart er ch nel Miter OTs eK veges L sabia Ue Biers SS “Red cb Ronee per sqer Par E mh, ihr Se i pa het F476 20 20 3 9H ES m. ec renin y A of H Abe) eee 4 Bee ee hea 2°00 tare ey ] Loge aL OREN § Boe spre thd Behe nsry Bey ae ees ese 257 7 2 va ehatete > vO WED MG 7 Weng 7 Beek ene . Sap ae Ppa ta . btm 3 oe fs SA f Seber chi «Ms S ee) yee oat e ari thee ive R ikem dG 7 a ; Bye ad Mise a By *: * = eis es ace lyteee tere Pinca lgte rds % Pah es Lat bey Aly MACH ihe Lets ee "te Saris ee aes . Rear ete, . EE, “ iiits Rees Setstste eieceicestgs ci teree aeitirise: 383 > = . - 3 MaMa teteeet ets Eee ny 2 id rdeie tometer eticgieseg=cke: a ieies pees finer: ric ta ratorstacarereratiteer ts Mus tabsters = ss : Sitrpessaastesrels sass yacesste: by fine aa | <8 04 OP owe, J BOs Te ha fF asad te ad iva cane 4 ie eh “L zhet iy 2G hot stiemeies CC HeSEe GP eh bEtER eH ey idee ba Tear PAHS O 4 & Ot Oy are) tah te pena Eid Bs teres bioecace i eps 2h Cre! Q ye i oh ot. 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