218 STORRS AGRICULTURAL KXPERIMENT STATION. 
TABLE 90.— Composition of prepared cereal products and some 





























miscellaneous foods. 
é + e 
g i v 
SS . 0) Se > 
@| 3 a Pies eae Bn oe bis 
FOOD PRODUCT. S © = & v Py a u bo 
a] es is 3 Ks am) 
Gu as oF 
E Og Ate 
A o) 
WHEAT PREPARATIONS, % % % % % @ | Cals 
Uncooked and partially cooked: 
Cream of Wheat, - : 4 | 9.6 1°12,5.)-1.0 °C 15) 176.5 | sae 
Hecker’s Farina, ‘ as| 2°-D1r.4 feTo.74f gq [oC 5) a 7600s eee 
Pettijohn’s Breakfast Food, -.| 7 | 10.1 | 10.9 | 2.0] (1.9) | 75.4 | 1.6 | 3.985 
Pillsbury’s Vitos, : - 3 -po.7 1217 | 1.410 Oye 75.5 a ee 
Ralston’s Health Food, - 6' | 10.6 |: 13:2-4.5 | (1.2) 17 357o Oe 
Rolled Wheat: : 
Brand unknown, - - T I0.7 ) 6.5 | 263121. 5) | 76:04 a eee 
Fruen’s, - - - : T. |. 10,6} 9.51 2.0-1) (1.8). 7 Ore er ese 
Old Grist Mill, ! : 2 1 10:0") 510.8 |.2.0 | -(2,0)8i77 5 Oye viene 
Average, - - - A | 10:6 | 10.2 1.168. |° (1.8) 2.95.04 bee ee ee 
Wheat Flakes: 
Crescent, - = - I.| 9.5 |. 9:3) |-E.7 |: (1.6) 1-769 1g Foe 
Fruen’s, - - ; - I}: 9.9). 9:6) 1.9 1(178) 9722 ie reapers 
Golden Sheaf, - : - Te) g.42) 997} L.44°(2.2) 4 97.8 ae ee 
Granose, : e ~ 5. | g.04°23.4.1 1-1 | (138) 1573.7 ae aoe 
SIOUX var = : : L.}- 8:9 |-10.8 | 1.5 | (176)5)- 77-25) tae 
White’s, - : : =} Ts) £153|.1506-| 2.9 |).(2.7) 16014 es eee 
Average, -- - - 4 10..)-Q54-F-12.2.| 1.4 + (1.0) .2) 742 Goer an 
Wheatena, - : . : 8: .8.0:.) 14.2 13.1 41) (2.0) 1.73.3) eae eee 
Wikheatlet:.- = : : 9. 10,97.) 12.6) 1.05) (EsT) 10735 Fred eee eer 
Wheatine, - e : - 2 }10,2")- 10.57 1-1-9 12 (1, 3). 175.7 oe ae ee 
Average of uncooked and | Rae 
partially cooked, - - | 58.4 9.8: 12,3 41.8" (453) 174.8 a ee 
Cooked: ; 
Parched Farinose, : . 6 obs BhE | 14.319 O0b Cie) 493, 2 Tae 
Shredded Whole Wheat, =|), 14, 8.1" LOLOL. 4 by (223) 98. 1 ie Dera eens 
Average of cooked, - - | 20] 8.1] Lis Pate iol 156) 76.7 1.6 4.077 
Average of all, “ - | 98 | 9% 12.0) L898) (1.4) 7753 eee 
OAT PREPARATIONS. 
Oatmeal, old-fashioned, ~  -\| 16 | 7.3 | 16:1-| 7.2 | @.o) |, 67.5 1.0 fae 
Rolled oats: | : 
Buckeye, - - - - 4° | 8.4 |) 25.3) eA) C12) 67 33s Tee eee 
Hecker’s, : 3 3 3) 8.3) Ppt 7 Fh Ceca) OS Si set eel eels 
Hornby’s, e E <3 1°64 °8.65)-15.6 47.4) | 11) 60) 7a) ra eee ee 
Quaker, - - : = 1-10 | 9739-1, 1623) 7 85> | (it e606; Galery eee 
Kalston’s, - - - 2.) 7.3}. 17.04 6.9 (2-2) AGG) 0 Hone ae 
Saxon, t= 2 - - Tf 3Q.77) TV7RAT Pe (lO) GwO8 5sa15 2 tana ere 
ANVeragve ie - s | 207) F824 16.10) 7.4 CLS) OG sete sone ane! 
Average, oatm’l, rol’doats, | 42 | 7.8 | 16.1 | 7.3 | (1.1) | 66.9 | 1.9 | 4.423 
*Oatmeal, boiled, eee 7 8455 |) 255-1. 29h hE, Oe ee 



* Analyses of samples of such materials as actually prepared in different households, 
t+ The figures for carbohydrates include those for fiber. 

