20 



wild rice: its uses and propagation. 



and the darker outer coat is sifted out. When milled without being 

 parched this outer coat is difficult to remove, as it breaks up into 

 small particles that do not readily separate from the Hour, so that for 

 all use as food the seed should be first parched and hulled. 



The results of chemical analyses given below show approximately 

 the comparative value of wild rice for food purposes. For the table 

 and the statement concerning it the writers are indebted to Dr. C. F. 

 Lang-worthy, of the Office of Experiment Stations of the Department 



of Agriculture. 



THE FOOD VALUE OF WILD RICE. 



The table below shows the chemical composition of wild rice and a 

 number of common cereal grains. Wild rice is usually cooked in a 

 whole or cracked form; therefore tin 1 articles selected for purposes of 

 comparison are the whole grains and breakfast foods rather than the 

 ground grain.-. 



Comparison of wild rice <nuJ <>t]i<r grains. 



Wild rice: 



Whole grain 



Ground 



ran/bed whole grain 



Parched and ground 



Rice, polished 



Barley, pearled 



Wheat, cracked and crushed 



Oats, rolled 



Corn meal, unbolted 



Hominy 



Kafir corn 



Buckwheat Hour 



Fat. 



Pi r a ut. 



1 



.8 



. 7 



,8 



.3 



1.1 



1.7 



7.:; 



4.7 



.6 



3.8 



1.2 



Carbo- 

 hydrates. 



Ash. 



Per ci ut. 



75. 2 

 74 

 72.3 



76. 9 

 79 

 77.8 



l'i r cent. 

 1.4 

 1.3 

 1.2 

 1.3 

 .4 

 1.1 



Fuel 



value per 



pound. 



Calories. 

 1,625 



1.740 

 1,620 

 1 . 800 

 1,630 

 1,6,50 

 1,685 

 1,850 

 1,730 

 1,650 

 1 . 595 

 1.620 



As will be seen, wild rice resembles common cereal grains quite 

 closely in composition. As is the case with wheat, rye, barley, and 

 other grains, the greater portion of the nutritive material consists of 

 carbohydrates, although the amount of protein is proportionately 

 large. Wild rice contains little fat, in this respect resembling rice, 

 barley, and wheat more closely than corn and oats. Judged by its 

 composition and fuel value, it compares very favorably with the com- 

 mon cereal grains. Too much importance should not be placed on the 

 variation in constituents as shown by figures like the above, since it 

 must be remembered that a given constituent in any of the grains may 

 vary to rather wide limits. For instance, the protein in common 

 white rice varies from about 6 to 11 per cent. So few analyses of wild 

 rice are available that but little can be said regarding the range in the 



