4 BULLETIN" 701, U. S. DEPARTMENT OF AGRICULTURE. 
show the nutritive value, in terms of calculated calories per pound, 
the color and texture of the loaf ; and the amount of salt-free ash in 
the bread. Plates I to VII show very accurately the color and 
texture of the loaves of the different kinds of bread. 
Table 1. — Analysis of flour. 
Variety of flour. 
Group 1 (low protein con- 
tent): 
Chestnut 
Cassava 
_. Banana: 
Unripe 
Ripe 
Dasheen: 
Unpeeled 
Peeled 
Potato: 
Dried 
Flakes 
Boiled 
Starch 
Sweet potato 
Group 2 (grains and cereals) : 
Spring wheat 
Yellow corn: 
Raw 
Parched 
Steamed 
White corn: 
Raw 
Parched 
Steamed 
Rice: 
Polished 
Brown 
Buckwheat ' 
Rye (1.1 basis) 
Oatmeal 
Feterita: 
Clear 
Patent 
Millet 
Kafir 
Milo 
Kaoliang 
Barley 
Group 3 (legumes): 
Bean, white 
Pea, ordinary 
Chick-pea 
Peanut 
Soybean 
Group 4 (by-products): 
Bran 
Wheat germ 
Cotton seed, treated 
Peanut oil cake 
Soy-bean oil cake 
P. C No. 
13461 
10582 
17259 
13174 
13244 
13245 
14659 
14667 
18086 
10608 
14671' 
Standard. 
12883 
12NS4 
13485 
13603 
13311 
13495 
0) 
14664 
14663 
13625 
12291 
12293 
12292 
17554 
13459 
13460 
14658 
15325 
13341 
13306 
13755 
12608 
18296 
Water. 
Per 
cent. 
6.05 
8.21 
7.85 
2.35 
6.53 
7.48 
6.82 
7.63 
80.72 
13.69 
5.98 
12.00 
6.96 
7.21 
Ash. 
Per 
cent. 
2.45 
1.60 
2.65 
2.96 
4.31 
4.12 
4.01 
3.31 
3.42 
.42 
Fat. 
Per 
cent. 
4.35 
.29 
.56 
1.03 
.60 
.46 
.43 
.29 
.05 
■ .12 
1.00 
2.82 
2.73 
9.65 
' .36 
.24 
10.20 
1.07 
1.47 
9.25 
1.00 
.92 
8.67 
1.46 
1.75 
8.00 
1.90 
7.00 
7.25 
1.07 
2.26 
8.02 
1.04 
1.87 
11.19 
.89 
2.44 
11.38 
1.43 
2.59 
11.54 
1.40 
2.73 
11.41 
1.57 
3.04 
11.47 
1.05 
1.16 
8.53 
3.50 
1.57 
8.29 
2.50 
1.22 
7.64 
2.74 
5.03 
2.82 
2.18 
49.40 
6.14 
5.24 
20.71 
7.86 
5.26 
2.90 
6.92 
5.42 
10.64 
4.57 
5.56 
9.68 
8.01 
4.14 
10.20 
6.25 
5.97 
5.93 
Fiber. 
Per 
cent. 
1.94 
2.01 
2.33 
2.14 
1.69 
1.75 
.40 
.04 
2.07 
25 
.79 
.20 
.61 
.61 
1.42 
1.40 
1.21 
.55 
.51 
1.00 
.91 
1.03 
.45 
1.49 
1.14 
L54 
1.72 
6.22 
2.17 
4.88 
3.38 
4.37 
Protein 
(NX6.25). 
Per cent 
7.38 
1..44 
4.04 
4.22 
8.25 
8.00 
12.25 
5.70 
2.16 
.35 
4.68 
12.50 
7.88 
8.25 
8.81 
8.94 
8.12 
15.60 
16.80 
15.87 
9.94 
14.94 
14.12 
13.37 
13.31 
8.69 
25.06 
25.94 
20.44 
29.31 
39.56 
18.00 
32.63 
50.56 
56.06 
45.45 
Carbo- 
hy- 
drates. 
Per cent. 
77.83 
86.45 
84.03 
88.57 
77.98 
77.80 
74.80 
81.32 
15.87 
-82. S3 
83.06 
73.83 
80.83 
80.74 
77.71 
80.10 
71. 10 
64.90 
72. 57 
77.83 
72.03 
69.48 
70. 05 
69.64 
77.18 
59.85 
60.91 
63.16 
14.75 
26.63 
59.76 
42.22 
24. 75 
18.21 
32.03 
Calories 
per 
pound. 
1,768 
1,628 
1,661 
1,769 
1,629 
1*615 
1,636 
1,630 
341 
1,552 
1, 665" 
1,647 
1,768 
1,758 
1,676 
1,674 
1,679 
1,686 
1, 815 
1,736 
1,725 
1,683 
1,664 
1,667 
1,671 
1,636 
1,646 
1,666 
1,767 
2.905 
2,105 
1,550 
1,859 
1,818 
1,811 
1,691 
i The average composition of oatmeal as given by Konig, 
et al. 
