Victory Gardens e-bog

Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. Even small amounts of these substances are important, because they supplement What is obtained from other kinds of food. Vegetables differ greatly in their vitamin and mineral contents. Fortunately, however, some of the commonest and easiest to grow are the most valuable. Table 1 shows which of a number of commonly used vegetables are especially good sources of vitamin A, thiamin, ascorbic acid, riboflavin, calcium, and iron. Others, such as onions and beets, have great practical value in meals because of flavor and color, even though they are not important for good nutrition.