230 STORRS AGRICULTURAL EXPERIMENT STATION. 
in round numbers derived from averages of the results of several 
experiments. ‘There were variations in the results of the sepa- 
rate experiments, but in no case was the result for a single ex- 
periment with a given product very widely different from the 
average of all experiments for the same product. Furthermore, 
the differences for the same subject on different brands of simi- 
lar preparations were no larger than those for different subjects 
on the same brand. The proportions given are therefore con- 
sidered fairly representative, though of course they might 
change slightly with a larger number of experiments included 
in the average. 
TABLE 92. 
Digestibility of nutrients and availability of energy in certain 
kinds of cereal breakfast foods. 





PROPORTIONS OF NUTRIENTS | proporTIONS 
KIND OF PREPARATION AND ACTUALLY AVAILABLE, OF ENERGY 
CONDITION WHEN PURCHASED. ACTUALLY 
Protein. Carbohydrates. UTILIZED, 
Per cent. Retmeemt, Per cent; 
Wheat, rawyak = - - - | 83 93 86 
Wheat, cooked, - ae 74 g2 84 
Wheat, cooked and meted a7 92 | 85 
Wheat and Beas cooked, - | 74 93 : 86 
Oats, raw, - - | rey g6 85 




For the nutrients the figures represent the proportions of the 
nutrients of the cereals that were actually digested and made 
available to the body for the building of tissue and the yielding 
of energy. ‘The figures for energy represent the proportions of 
total energy of the cereals that were actually utilized for bodily 
heat and muscular activity. It will be noticed that no figures 
are given for digestibility of fat of cereal preparations. The 
quantities of fat in all but the oat products were too small to be 
taken into consideration. 
The wheat products are given in three groups. ‘The first 
group includes those that have not been cooked during their 
preparation, such as rolled or crushed wheat. ‘They must, of 
course, be cooked before eaten. In the experiments they were 



