Foods and Cooking. 145 



take more proteid from other sources than if we used the 

 entire wheat flour. This is not economy. It is claimed 

 that the entire wheat bread is more wholesome as well as 

 more nutritious. The part thrown away has in it phos- 

 phates as well as the nitrogenous material. This flour is 

 ground fine so that it has not the coarse particles which are 

 in Graham flour, and which are, in some persons, a source 

 of irritation to the mucous coat of the digestive tube. 



Corn. Corn is one of the most nutritious of the grains. 

 Although somewhat less readily digested than similar 

 preparations of wheat, and, consequently, less desirable 

 for indoor workers, it is a fact that, for a given amount of 

 money, more nutriment can be obtained in corn meal than 

 in any other food known. 



Rice. Rice forms a larger part of human food than the 

 product of any other plant, being often an almost exclusive 

 diet in India, China, and the Malayan islands. Rice has a 

 larger proportion of starch, and less of fats and proteids, 

 than the other grains. It is best adapted for the food of 

 warm climates. 



Oats. This grain was first used as food for man by the 

 Scotch, but the use has extended and become prevalent in 

 this country. In point of nutrition it is ranked higher by 

 some than ordinary grades of wheat flour. 



Rye. Rye grows farther north than other grains, and 

 is largely used for bread in Russia and parts of Germany. 

 It is a valuable food, though less nutritious and less digest- 

 ible than the corresponding preparations of wheat. 



Barley. This grain has wide range of cultivation, and, 

 while inferior to wheat, is considerably used where other 

 grains cannot be raised. 



