A Study of Colorado Wheat 
63 
AVERAGE COMPOSITION OF WHOLE WHEAT* 
Domestic Poreig'n 
Weight of 100 kernels 3.866 grams 4.076 grams 
Percent Percent 
Moisture . 10.62 11,47 
Protein. 12.23 (11.16 Nx5.7) 12.08 (11.02 Nx5.7) 
Fat . 1.77 1.78 
Fiber . 2.36 2.28 
Ash . 1.82 1.73 
Carbohydrate (Diff). 71.18 (72.27) 70.66 (71.72) 
Wet Gluten . 26.46 25.36 
Dry Gluten . 10.31 9.82 
Leach gives a somewhat fuller analysis of wheat, taken from a tabulation of 
the composition of the principal cereal grains by Villier and Collinj. 
Water . 
Protein . 
Fat . 
Sugar . 
Gum and Dextrin 
Starch . 
Cellulose . 
Ash . 
13.65 
12.35 (11.25 Nx5.7) 
1.75 
1.45 
2.38 
64.08 
2.53 
1.81 
THE COMPOSITION OF HUNGARIAN WHEAT 
The following table giving the data pertaining to the composition 
of Hungarian wheat is of interest, if for no other reason, because of 
the universally high reputation of Hungarian flour. I have preferred 
to give Kosutany’s data for each of the six seasons rather than to aver¬ 
age them, for this would obscure, or entirely conceal, the seasonal dif¬ 
ferences. 
*Leach “Food Inspection and Analysis,” p. 272. 
tLeach “Food Inspection and Analysis,” p. 271. 
