TABLE 2.-AVERAGE CAROTENE AND ASCORBIC ACID IN THE EDIBLE PORTION
 OF FLORIDA FRUITS AND VEGETABLES.

 Name Carotene Ascorbic Acid


Fruit
 Avocado .................................
 Banana ....................................
 Blackberries ................. .........
 Bullock's Heart ..........................
 Canistel ........ ..... .........................
 Cantaloupes ................................
 Dates ......... ......... ..........
 Fig ..............................................
 Gooseberry, Ceylon ...............
 Grapefruit ..................................
 Grapes ......................................
 Guavas, pink ...................:..........
 Guavas, white ........ .............
 Huckleberries ............................
 Jujube ................................. ...
 Lemon ................. .................
 Lime, Persian ............................
 Lime, Key ..................................---------------
 Mango ..........................................
 Orange ......................................
 Papaya .......................................
 Peach ...................... .......
 Pear ...........................................
 Persimmon ...............................
 Pineapple ...........................
 Plum; red ....................................
 Plum, yellow ............ ...
 Sapote, white ................ ....-.....--
 Strawberry ..................---........-
 Tangerines ...........................-......
 W watermelons ............................
Vegetable
 Bean, snap .................................
 Bean, lima ..............................
 Beet ............................................
 Beet greens ................................
 Broccoli ........................................
 Cabbage ...................................
 Carrot .............. .....................
 Cauliflower .................................
 Celery, Pascal .......................
 Celery, bleached ........---........-..
 Chayotes ...................................
 Collards .....................................-
 Corn, yellow ..........................
 Cucumber ....................................
 Eggplant .................................
 Horseradish ................................
 Lettuce .......................------..
 Mustard greens ........................
 Okra ..........................................
 Onion .................... .................
 Parsley ........................................
 Peas, English .......................
 Peas, field ..............................
 Peppers, green ........................
 Potato, sweet .........................
 Potato, white .........................


Microgms/100 gms
 290
 210
 220
 0
 330
 1,960
 400
 540
 1,190
 0
 0
 3,100
 0
 110
 0
 0
 0
 0
 3,100
 trace
 81
 30
 10
 4,330
 85
 370
 1,580
 0
 75
 790
 0

 280
 120
 65
 4,680
 2,140
 176
 4,990
 60
 320
 0
 50
 6,590
 80
 0
 0

 trace
 4,540
 330
 0
 4,500
 310
 275
 330
 4,290
 0


Mgms/100 gms
 21
 15
 12
 41
 53
 108
 0
 0
 194
 42
 5
 310
 46
 9
 56
 50
 41
 44
 30
 52
 41
 3
 15
 15
 37
 '2
 2
 45
 30
 33
 7

 17
 28
 10
 130
 66
 54
 5
 37
 8
 14
 9
 139
 28
 6
 7
 160
 7
 140
 45
 3
 176
 35
 46
 172
 26
 29