A Description of Some Chinese Vegetable Food Materials And Their Nutritive And Economic Value
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Luffa acxtangula, is known as "sz kwa," and both this and the fol- lowing species are designated by the Chinese characters ^^^J^. This is a native of tropical Asia, though naturalized in certain regions of America. The name above given is synonymous with L. fcetida and I New York Cornell Sta. Bui. 67, pp. 191-196.
•''Garden and Forest, 1 (1888), p. 483.
:' Amer. Garden., 13 (1892), p. 526.
31 with Cucuniis acutangulus. The plant produces a green, pronouncedly ten-ribbed fruit, about 3 decimeter...s in length, which is obtusely termi- nated at the farther end, but tapers gradually to the point of union with the peduncle. In uses and culinary qualities it much resembles the common cucumber. In San Francisco, it is said, the Chinese use it for thickening soups. Bailey' states that it is eaten raw, and also cooked in the same manner as we use squashes. As shown by analysis (Table 9, p. 32), it does not difter greatly from the species previously described, the chief difference being in the lower percentage of nitrog- enous substances and in the greater content of carbohydrates, espe- cially of reducing sugars.
What to read after A Description of Some Chinese Vegetable Food Materials And Their Nutritive And Economic Value?
You can find similar books in the "Read Also" column, or choose other free books by Walter Charles Blasdale to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Luffa acxtangula, is known as "sz kwa," and both this and the fol- lowing species are designated by the Chinese characters ^^^J^. This is a native of tropical Asia, though naturalized in certain regions of America. The name above given is synonymous with L. fcetida and I New York Cornell Sta. Bui. 67, pp. 191-196.
•''Garden and Forest, 1 (1888), p. 483.
:' Amer. Garden., 13 (1892), p. 526.
31 with Cucuniis acutangulus. The plant produces a green, pronouncedly ten-ribbed fruit, about 3 decimeter...s in length, which is obtusely termi- nated at the farther end, but tapers gradually to the point of union with the peduncle. In uses and culinary qualities it much resembles the common cucumber. In San Francisco, it is said, the Chinese use it for thickening soups. Bailey' states that it is eaten raw, and also cooked in the same manner as we use squashes. As shown by analysis (Table 9, p. 32), it does not difter greatly from the species previously described, the chief difference being in the lower percentage of nitrog- enous substances and in the greater content of carbohydrates, espe- cially of reducing sugars.
What to read after A Description of Some Chinese Vegetable Food Materials And Their Nutritive And Economic Value?
You can find similar books in the "Read Also" column, or choose other free books by Walter Charles Blasdale to read onlineMoreLess
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