COMPOSITION OF CEREALS
5. The composition of all cereals is similar, yet each one has its
distinguishing feature. While all the five food substances--water,
mineral matter, protein, fat, and carbohydrate--are to be found in
cereals, they occur in different quantities in the various kinds. Some
contain large quantities of protein and others practically none, and
while certain ones have considerable fat others possess comparatively
small quantities. A characteristic of all cereals, however, is that they
contain a large amount of carbohydrate and a small amount of water. It
is well to remember, though, that while the food substances of cereals
are found in sufficient quantities to sustain life, they will not permit
a person to live for long periods of time exclusively on this form of
food. Likewise, it will be well to observe that the foods made from a
certain grain will be quite similar in composition to the grain itself;
that is, any change in the composition of the foods must be brought
about by the addition of other substances.
6. All grains are similar in general structure, too. The largest
proportion of carbohydrate lies in the center, this substance growing
less toward the outside of the grain. The protein lies near the outside,
and grows less toward the center. Fat is found in small amounts
scattered through the entire grain, but most of it is found in the
_germ,_ which is a tiny portion of the grain from which the new plant
sprouts.
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