Carbohy- Food Protein. Fat. drates. Ash. Value Per ct. Per ct. Per ct. Per ct. per lb. Flour, meal, etc.: Entire wheat flour 13.8 1.9 71.9 1.0 1,650 Graham flour 13.3 2.2 71.4 1.8 1,645 Wheat Flour, patent roller process --high grade and medium 11.4 1.0 75.1 .5 1,635 Macaroni, vermicelli, etc. 13.4 .9 74.1 1.3 1,645 Wheat breakfast food 12.1 1.8 75.2 1.3 1,680 Buckwheat flour 6.4 1.2 77.9 .9 1,605 Rye flour 6.8 0.9 78.7 .7 1,620 Corn meal 9.2 1.9 75.4 1.0 1,635 Oat breakfast food 16.7 7.3 66.2 2.1 1,800 Rice 8.0 .3 79.0 .4 1,620 Tapioca .4 .1 88.0 .1 1,650 Starch .. .. 90.0 .. 1,675 TABLE IV. COMPOSITION OF VEGETABLES (EDIBLE PORTION). Carbohy- Water. Protein. Fat. drates. Calories Per ct. Per ct. Per ct. Per ct. per lb. Beans, dried 12.6 22.5 1.8 59.6 1,520 Beans, lima ... ... .. ... .... Beans, string 83.0 2.1 .3 6.9 170 Beets 70.0 1.3 .1 7.7 160 Cabbage 77.7 1.4 .2 4.8 115 Celery 75.6 .9 .1 2.6 65 Corn, green (sweet), edible portion 75.4 3.1 1.1 19.7 440 Cucumbers 81.1 .7 .2 2.6 65 Lettuce 80.5 1.0 .2 2.5 65 Mushrooms 88.1 3.5 .4 6.8 185 Onions 78.9 1.4 .3 8.9 190 Parsnips 66.4 1.3 .4 10.8 230 Peas 74.6 7.0 0.5 16.9 440 Potatoes 62.6 1.8 .1 14.7 295 Rhubarb 56.6 .4 .4 2.2 60 Sweet potatoes 55.2 1.4 .6 21.9 440 Spinach 92.3 2.1 .3 3.2 95 Squash 44.2 .7 .2 4.5 100