12 



Table No. 2 : Table of Average Composition. 



Product. 



3 a 

 a 



O t- 



O v ■ 



OhO) 



-£ O eS 



a 



Granulated Oatmeal 



Standard Oatmeal 



Coarse Cut Oatmeal 



Rolled Oatmeal 



Wheat Farinas 



Wheat Germ 



Rolled Wheat 



Flaked Barley 



Corn Meal 



Malt Breakfast Food . , 



Orange Meat 



Canada Flakes 



Force 



Norka 



Malta Vita 



Grape Nuts 



Shredded Wheat 



Quaker Wheat Berries 



Toasted Corn Flakes 



Quaker Puffed Rice 



Rice Flakes 



Life Chips 



Gusto 



Granose Flakes 



Granose Biscuits 



Miscellaneous Foods for 

 Comparison. 



Flakes Peas 



White Breadf 



Entire Wheat Breadt 



Graham Breadt 



Sirloin SteakJ 



Whole Egg, edible portion} . 



Cheese, as purchased} 



Milk§ 



Potatoes 



5 



6 

 1 

 18 

 7 

 1 

 5 

 3 

 3 

 1 

 3 

 3 

 3 

 3 

 3 

 3 

 2 

 4 

 4 

 1 

 1 

 1 

 1 

 1 

 1 



5,000 

 81 



7.84 



7.95 



8.15 



8.60 



10.84 



8.39 



10.79 



10.91 



9.90 



10.05 



8.77 



8.49 



9.07 



7.38 



8.24 



7.08 



9.41 



9.02 



9.77 



10.16 



12.29 



8.68 



11. 

 9, 



20 

 96 



12.31 



8.06 

 40.06 

 45.41 

 45.00 

 61.9 

 73.7 

 34.2 

 87.1 

 78.41 



12.68 



13.37 



12.77 



12.41 



9.56 



10.97 



9.25 



9.61 



6.56 



11.80 



9.55 



10.43 



10.11 



14.40 



9.91 



11.50 



11.41 



11.51 



5.52 



5.20 



7.24 



6.78 



7.18 



8.32 



8.04 



23.39 

 8.49 

 7.79 

 8.02 

 18.9 

 18.9 

 25.9 

 3.2 

 2.18 



6.49 



6.90 



6.01 



6.72 



1.01 



2.79 



1.51 



1.11 



1.25 



.46 



1.32 



1.34 



1.51 



5.55 



1.36 



.95 



.85 



2.34 



1.49 



.33 



.08 



2.11 



.24 



.32 



.71 



1.74 



1.87 

 2.27 

 2.49 

 18.5 

 10.5 

 33.7 

 3.9 

 0.1 



69.78 

 68.57 

 69.65 

 69.36 

 77.54 

 75.61 

 74.94 

 76.47 

 81.28 

 75.32 

 76.49 

 75.33 

 75.05 

 68.02 

 *78.25 

 *78.76 

 *76.62 

 72.39 

 80.79 

 83.25 

 79.49 

 77.96 

 77.24 

 77.30 

 73.65 



63.18 

 48.73 

 43.47 

 43.00 



2.4 



5.1 



17.82 



1.71 

 1.48 

 1.80 

 1.26 



.47 

 1.16 

 1.80 

 1.01 



.53 

 1.17 

 1.95 

 2.21 

 1.85 

 1.84 



3.33 

 .65 

 .70 

 .55 



1.99 

 1.51 

 1.99 

 1.95 



.70 



.60 



1.50 

 1.73 

 1.62 

 1.65 

 .58 

 1.08 

 1.71 

 .89 

 .48 

 1.20 

 1.92 

 2.20 

 2.41 

 2.81 

 2.24 

 1.71 

 1.71 

 1.41 

 1.78 

 .36 

 .35 

 2.48 

 2.63 

 2.11 

 3.34 



2.13 



.85 

 1.06 

 1.49 

 1.00 

 1.00 

 3.80 

 .70 

 .89 



4.283 

 4.276 

 4.242 

 4.253 

 3.856 

 4.073 

 3.832 

 3.847 

 3.857 

 3.875 

 3.903 

 3.919 

 3.890 

 4.230 

 3.919 

 3.996 

 3.894 

 3.991 

 3.803 

 3.887 

 3.716 

 3.874 

 3.675 

 3.772 

 3.640 



3.716 

 2.673 

 2.453 

 2.468 

 2.836 

 1.767 

 4.761 

 .751 

 .893 



* Includes crude fibre. 



t U.S. Department of Agriculture, Office of Experiment Stations, Bull, No. 148, 

 p. 14. Averages of analyses of bread made from flour samples Nos. 6133, 6142 

 and 6155. 



t U.S. Department of Agriculture, Farmers' Bulletin No. 128, p. 12. 



§ " Modern Methods of Testing Milk and Milk Products," Van Slyke, p. 15. 



