Table 48. Water, Protein, and, Carbohydrate Content of Selected Vegetables.
Crop % water % protein % carbohydrate Artichoke, French
85.5
2.9
10.6
Artichoke, Jerusalem
79.8
2.3
16.7
Asparagus, raw
91.7
2.5
5.0
Bean, lima, dry
10.3
20.4
64.0
Beans, white
10.9
22.3
61.3
Beans, Red
10.4
22.5
61.9
Beans, Pinto
8.3
22.9
63.7
Beets, red
87.3
1.6
9.9
Beets, green
90.9
2.2
4.6
Broccoli
89.1
3.6
5.9
Brussel sprouts
85.2
4.9
8.3
Cabbage
92.4
1.3
5.4
Carrot
8.2
1.1
9.7
Cauliflower
91.0
2.7
5.2
Celery
94.1
0.9
3.9
Collard
85.3
4.8
7.5
Corn, field
13.8
8.9
72.2
Corn, sweet
72.7
3.5
22.1
Cowpea, dry
10.5
22.8
61.7
Cowpea, fresh
66.8
9.0
21.8
Cucumber
95.1
0.9
3.4
Dandelion greens
85.6
2.7
9.2
Garlic cloves
61.3
6.2
30.8
Lentil
11.1
24.7
60.1
Muskmelon
91.2
0.7
7.5
Mustard green
89.5
3.0
5.6
Okra
88.9
2.4
7.6
Onions, dry
89.1
1.5
8.7
Parsnips
79.1
1.7
17.5
Peas, edible pod
83.3
3.4
12.0
Peas, split
9.3
1.0
82.7
Pepper, hot
74.3
3.7
18.8
Pepper, sweet
93.4
1.2
4.8
Popcorn
9.8
11.9
72.1
Potato, raw
79.8
2.1
17.1
Pumpkin
91.6
1.0
6.5
Radish
94.5
1.0
3.6
Rhubarb
94.8
0.6
3.7
Rutabaga
87.0
1.1
11.0
Salsify
77.6
2.9
18.0
Spinach
90.7
3.2
4.3
Squash, summer
94.0
1.1
4.2
Squash, winter
85.1
1.4
12.4
Sweet potato
70.6
1.7
26.3
Tomato
93.5
1.1
4.7
Turnip
91.5
1.0
6.6
Turnip green
90.3
3.0
5.0
Watermelon
92.6
0.5
6.4
Source: Handbook of the Nutritional Contents of Foods, USDA
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