The digestive nutrients in oat products are as follows : 



WHEAT 



WHEAT forms the principal food of man, not only in the United 

 States, but in all civilized countries. The origin of this cereal is 

 not known. Evidence exists, however, that it grew wild many thou- 

 sand years before Christ. History records that it was cultivated in 

 China three thousand years before the Christian era. 



The first wheat of which a record exists had but one kernel to a head. 

 It is assumed that by cultivation, seed-selection and breeding, it has 

 been gradually developed to its present state. 



Wheat is grown very universally over the western continent. While 

 it is known that wheat does not thrive well north and south of the 

 equator to a distance of twenty-five degrees at a low altitude, it does 

 thrive at the equator on the mountain plains of Colombia and Ecuador 

 at an altitude of ten thousand feet above the level of the sea. 



It thrives on the Klondike river, a latitude of 65 degrees and 30 min- 

 utes, at an altitude of two thousand feet. About eighty per cent of the 

 wheat produced in the United States is grown at an elevation of between 

 five hundred and fifteen hundred feet above sea level. One authority 

 states that the greatest elevation at which wheat has been raised is in 

 Asia in the Himalaya mountains at an elevation of eleven thousand feet. 

 In the great wheat belt of Kansas, the elevation is about sixteen hun- 

 dred feet. Colorado has developed a type of wheat adapted to a region 

 ranging from six to nine thousand feet above sea level. 



Varieties 



While there are more than one thousand varieties of wheat, there are 

 less than two hundred and fifty varieties grown successfully in the 

 United States. No one variety is regarded best under all conditions; 



