The grains commonly used for breakfast foods are corn, oats, rice, and wheat. Barley, and wild rice, millet and buckwheat are used in some sections but not enough to warrant discussion here. Barley is used chiefly for making malt and pearled barley for soups. The following table, from one of the bulletins published by the United States Department of Agriculture, is interesting from an economical standpoint. Table VI. _Comparative cost of digestible nutrients and available energy in different cereal breakfast foods._ ————————————————————+—————+———————+———————+—————————————————————————————— | |Cost of|Cost of| Amount for 10 cents |Price| one |1,000 +———————+————+————+——————+————— Food Materials | per | pound |calo- | Total |Pro-| |Carbo-|En- |pound| of |ries |wgt. of|tein|Fat | hy- |ergy | |protein| of | mate- | | |drates| | | |energy | rial | | | | ————————————————————+—————+———————+———————+———————+————+————+——————+————— Oat preparations: | | | | | | | | Oatmeal, raw | 3 | 0.24 | 1.7 | 3.33 |0.42|0.22|2.18 |5,884 Do | 4 | .32 | 2.3 | 2.50 | .31| .16|1.64 |4,418 Rolled oats, | | | | | | | | steam cooked | 6 | .48 | 3.4 | 1.67 | .21| .11|1.08 |2,938 Wheat preparations: | | | | | | | | Flour, Graham | 4 | .40 | 2.6 | 2.50 | .25| .01|1.61 |3,790 Flour, | | | | | | | | entire-wheat | 5 | .46 | 3.1 | 2.00 | .22| .03|1.36 |3,188 Flour, patent | 3.5| .35 | 2.1 | 2.86 | .29| .03|2.10 |4,700 Farina | 10 | 1.12 | 6.2 | 1.00 | .09| .01| .73 |1,609 Flaked | 15 | 1.69 | 9.3 | .67 | .06| .01| .46 |1,005 Shredded | 12.5| 1.62 | 8.2 | .80 | .06| .01| .57 |1,217 Parched and | | | | | | | | ground | 7.5| .88 | 4.9 | 1.33 | .11| .02| .94 |2,050 Malted, cooked | | | | | | | | and crushed | 13 | 1.43 | 8.5 | .77 | .07| .01| .53 |1,175 Flaked and | | | | | | | | malted | 11 | 1.21 | 7.2 | .91 | .08| .01| .62 |1,389 Barley preparations | | | | | | | | Pearled barley | 7 | 1.06 | 4.6 | 1.43 | .09| .01|1.04 |2,165 Flaked, steam | | | | | | | | cooked | 15 | 1.83 | 9.6 | .67 | .05| | .50 |1,051 Corn preparations: | | | | | | | | Corn meal, | | | | | | | |