Excerpt from Carrot Production in the West and Southwest Table 1 shows the average percentage composition of the edible portion of the carrot. A more recent way to express food values is in terms of the needs of an active man for the 9 nutrients. These standards were promulgated by the National Research Council and are given in footnote 3, table 1. In comparison with 28 other com mon vegetables, carrots rank high in vitamin A per pound of roots. Food energy, protein, and iron are about average when compared with the other important vegetables. Carrots are low in vitamin C. Thiamine, riboflavin, and niacin. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.