20, 3 Wells, Agcaoili, and Feliciano: Philippine Rice 859 
Table 2 shows the composition of the different varieties ex- 
amined. Attention is called to the great variation in the per- 
centages of composition of moisture, fats, protein, and carbohy- 
drates; and, as the different varieties were cultivated under 
identical conditions, these differences in chemical composition 
must be attributed to variety characteristics. 
Energy content.—The food value of the twenty-three varieties 
expressed in calories gives an average of 360 calories per 100 
grams (see Table 2). Assuming the average expenditure of a 
normal healthy working man to be 3,000° calories, daily, he 
would require about 832 grams a day of Philippine rice to 
supply this energy. 
Table 3 shows the average percentage composition of the sam- 
ples analyzed compared with rice grown in the United States.‘ 
TABLE 3.—Comparison of chemical composition of Philippine rice with rice 
grown in the United States, both unpolished. 
pine fa. | United 
See AS ICRC NIG con nichad Sack dimen siaaieieing: senadldie.>: eq sidcaineniia grams__ 197 | 2.46 
MORMMUING oo oe pec ccndghcwcos ce bed oo ok od eb cew sc msaeoks percent..| 12.26 | 11.88 
Protein. hanidihy din sodas Kak coed i baiieen wien dasa GOiccin 7.98 8.02 
MUCHO OXCPBNG oe srs ee a ee Ooi 2.08 | 1.96 
Carbohydrates: 
OMas NMG ee ee aa eee Misi 118 | 0.98 
Other then crude ther. oc... 605.555 c- occu do 75.89 | 76.05 
> 1 ae SRN ON Sik FOE LT Soap ee eh oe do. 1.45 | 1.15 
Phosp iorts tantaside co cc0 ccs cide cero tase a coi eae aa eee RE 0.752 | 0.4(2) 
From Table 3 it is seen that Philippine rice compared with 
rice grown in the United States is poorer in protein matter and 
carbohydrates (starch, etc., other than crude fiber), but is richer 
in fats and phosphorus; it also contains more moisture, crude 
fiber, and inorganic salts. Improvement in the quality of Phil- 
ippine rice should be made along the line of these deficiencies; 
that is, toward increase in the protein and carbohydrates. This 
would seem possible, as indicated by recent investigations by 
Kelley and Thompson,’ who have shown that the chemical com- 
position of rice kernels, as well as other parts, is greatly in- 
* Sherman, Henry C., Chemistry of Food and Nutrition. The Macmillan 
Company, New York (1911) 155. 
*Bull. U. S. Dept. Agr., Bur. Chem. 13°: 1212. ib 
* Kelley, W. P., and Thompson, Alice R., A Study of the Composition 
of the Rice Plant, Bull. U. S. Dept. Agr. Hawaii Agr. Exp. Sta. 21 (1910). 
184895——-9 
