CEREAL BREAKFAST FOODS. 



105 



CONCLUSION. 



The average percentage composition of the three chief classes 

 of these foods is shown in the following condensed table : 



Class of foods. 





S 



_ - - 



n»r 3 

 cars 



— els. 



Corn .. 



Oats . 

 Wheat 



Per ct. 



.3 



1.9 

 1.5 



Cal. 

 1750 

 1950 

 1800 



If these figures be compared with those on page 84, a con- 

 siderable variation will be noticed, due in part to a difference in 

 the original grains and in part to the methods of manufacture. 

 The fat of the corn kernel is mostly included in the germ which 

 is removed in the manufacture of hominy, thus greatly reducing 

 the fat content. In both cases, however, the three grains, corn, 

 oats and wheat, will be found to stand in the same relation to 

 one another, the oats carrying the most protein, fat, and ash, 

 and yielding the greatest amount of energy per pound. Corn 

 ranks far below oats in these respects, while wheat occupies an 

 intermediate position. The amount of nitrogen-free extract is 

 in inverse ratio to these other constituents. 



If we study the above table in connection with the average cost 

 per pound of these three classes of cereal foods, remembering 

 at the same time that the protein is the most valuable of the nutri- 

 ents, we are left in no doubt as to their relative economy. 

 The average price per pound was : 



Corn preparations 5.7 cents 



Oat preparations 6.0 cents 



Wheat preparations (omitting 4 extreme cases) 10.6 cents 

 In conclusion, it should be repeated that all the cereal foods 

 examined were good articles and the average prices as a rule 

 are not exorbitant. On the contrary, when compared with the 

 meats and vegetables, the most of them must be classed as 

 very economical foods. The prices are exceedingly variable 

 and, so far as ordinary chemical analysis shows, furnish no 

 measure of the value of the goods. On the other hand, while 



