Using the vegetable distribution records of the Nagoya Central Wholesale Market for the 35 years, from 1955 to 1990 respectively, we studied the trend in vegetable demand.
The main method of data analysis was regression analysis.
The annual transition of distributed vegetables was classified to five patterns.
Ranking the top 15 selling vegetables sold over this 35 year period, individually, and comparatively to vegetable sold as a whole.
Results show that, even though types of vegetables varied as a whole, the top 15 selling vegetables items varied little in type, and comparative quantity over time, against vegetables as a whole. There were also no significant (statistical) differences in type or quantity, by year, of these 15 vegetable items. The annual variations based on monthly distribution figures were classified by seasonal variation patterns four types.
Although variety and quantity were shown not to have changed significantly, the prices of the top 15 items decreased in 1975 and 1990, and inversely, in both cases, to vegetable items as a whole.

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To know the popularization of Japanese foods at American's home, a survey was performed in 1993 at eleven supermarkets selling Japanese foods in four cities, Ithaca, Syracuse, Rochester and Buffalo of NY State, USA.
A quetionarire survey was perfomed on 128 American who live in Ithaca and the suburbs thereof.
The quetionarires are the impression of Japanese foods, how to cook those foods and the experience of intaking.
The 128 Americans are 37 males and 91 females of whom being 87 caucasian (67.9%) and 28 ethnic origins (20.3%), aged from 20 to 59 and 31.4 in average.
The most Japanese foods selling at those supermarkets are instant Ramen (IR), Syo-yu (soybean sauce), Tofu (soybean cake), rice (medium grain rice) and imitation crab fish (IC).
The production and consumption of those foods have begun increasing in 1970 in USA.
The result of the quetionaires is that 80% of the respondents have intaken Syoyu, Tofu, rice and IR, and 52.1% have intaken IC. Middleaged people are more fond of those foods than younger people.
They have used Syoyu, as a variety of sauce salad dressing and sauce for stir fry and used Tofu as material of stir fry, salad, soup, sandwich and cakes. It is interesting that they cook or prepare tofu as different dishes from the Japanese. IC is used in salad as sea foods.
The main impressions on Japanese foods are “healthy”, “beautiful”, “tasty” and “expensive” .Japanese foods seem to enjoy a good impression in general.
From the survey it is suggested that the effect of the popularization of macrobiotic among caucasian people and popularizing activity of Japanese American religion groups should be added to the reasons for the populerization of Japanese foods at American's home.

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Males 4145 and females 3606 aged 9-91 years were asked to answer a questionnaire on health considerations and defecation tendency.
1) More adults aged 25-91 years (89-94%) than students of elementary school (54%) and junior high school (69%) answered that they thought constipation could affect their health.
2) When asked about defecation, the percentage of answers that they should have it every day increased with age from 39% of elementary school students to 88% of elderly people aged 65-91 years.
3) Of those with regular defecation every day, there were more adults aged 35-91 years (58-60%) than students of elementary school (35%) and high school (41%). While 18% of University students and 13% of elderly people aged 65-91 years had one less than three times a week. More females than males had a low mumber of times a week of defecation for all age groups.
4) The time for defecation was between when they arose to after breakfast for 29% of elementary school students and 64-68% of adults aged 35-91 years.
5) Of those who did not have defecation every day, the percentage was low for those who had it between when they arose to after breakfast, and who answered that they should have one every day.

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Chemical composition was identified in seven species of vegetable amaranthus leaves. Analyses of 100g of fresh vegetables showed the following means:
1) Water was 85.6g, crude protein was 3.3g, crude fat was 0.3g, and ash was 3.0g.
2) Dietary fibers (DF) were 1.7g (soluble DF), 5.8g (insoluble DF), and total fiber was 7.4g.
3) Minerals were Ca 573mg, P 165mg, Fe 1.5mg, Na 8mg, K 1.044mg, Mg 119mg, Zn 797μg, Cu 87μg, and Mn 2mg.
4) Vitamins were carotene 8, 888μg, thiamin 0.03mg, riboflavin 0.29mg, niacin 2.5mg, and ascorbic acid 129mg.
Vegetable amaranthus leaves were compared with the chemical composition of 115 different vegetables. The amaranthus leaves yielded higher averages as follows: DF 2.5 times, ascorbic acid 3.5 times, carotene 7.4 times, and Ca 8.1 times.

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