13. TABLE SHOWING COMPOSITION OF CEREALS.--Not all grains, or cereals,
contain the same amount of food substances and cellulose; that is, while
one may be high in protein it may be lacking in some other food
substance. The relation that the various grains bear to one another with
regard to the food substances and cellulose is clearly set forth in
Table I. In this table, under the various food substances and cellulose,
the grains, with the exception of millet, are mentioned in the order of
their value, ranging from the highest down to the lowest in each of the
food substances and cellulose. Thus, as will be seen, wheat is highest
in protein and rice is lowest, oats are highest in fat and rye is
lowest, and so on. Also, as will be observed, while wheat is highest in
protein, it is, as compared with the other cereals, sixth in fat, fourth
in carbohydrate, fourth in cellulose, and fifth in mineral matter. In
this way may be compared all the other cereals to see in just what way
they are of value as a food.
TABLE I
COMPOSITION OF CEREALS
Protein Fat Carbohydrate Cellulose Mineral Matter
or Ash
Wheat Oats Rice Oats Oats
Rye Corn Rye Buckwheat Barley
Oats Barley Corn Barley Buckwheat
Barley Buckwheat Wheat Wheat Rye
Corn Rice Barley Rye Wheat
Buckwheat Wheat Buckwheat Corn Corn
Rice Rye Oats Rice Rice
* * * * *
CEREALS AS A FOOD
USES OF CEREALS
14.
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