VEGETABLE HEART IS OF TENDER, TASTEABLE AND NUTRITIOUS QUALITY, CONTAINING 13-16 G OF PROTEIN, 1-3 G OF FAT, 22-42 G OF CARBOHYDRATES PER KG OF EDIBLE FOOD, AS WELL AS CALCIUM 410-1350 MG, PHOSPHORUS 270 MG, IRON 13 MG, CARROT 1-13.6 MG, NUCLEOTIDE 0.3-1 MG, NICKRIC ACID 3-8 MG, VITAMIN C790 MG。