"1. I think there is a certain danger in publishing small items of dietetic knowledge apart, as it were, from their scientific context. Ignorant readers are apt to make faulty interpretations. For example, on re-reading the paragraph in my letter of November 6th relating to neem leaves, which you wish to publish in your paper, I think it might possibly give the impression that everyone should consume great quantities of this vegetable as a cure for all human ills. Actually, the small series of analyses we have carried out to date show neem leaves to be somewhat richer in certain food factors than a number of other leafy vegetables, but it is only a question of degree. In a word, it would be better, or purposes of popular education, to stress the value of all green leafy vegetables rather than to single out one particular vegetable for special commendation. I should therefore prefer the paragraph, which refers to the bitter variety of neem leaves (Azadirachta Indica) to read as follows :
Question : What is the nutritive value of neem leaves?
Answer: 'Neem leaves resemble other green leafy vegetables in composition. Both mature and tender leaves are richer in protein, calcium, iron and carotene than amaranth leaves, corriander leaves, drumstick leaves, lettuce, murraya leaves, and spinach. Their composition makes them valuable as a supplement to a diet largely composed of cereals, and in this respect they resemble the leafy vegetables in general.'
I append a table giving, as requested, the chemical composition of neem leaves, as far as we have studied it.
COMPOSITION OF NEEM LEAVES (AZADIRACHTA INDICA)