—————————————————+—————+———————+—————+—————————+—————————+—————— | | | | _Carbohydrates_ | | | | +—————————+—————————+ FOOD MATERIALS |Water|Protein|Fat |Starch, |Crude | Ash |per |per |per | etc. |fiber | per |cent.|cent. |cent.|per cent.|per cent.| cent. —————————————————+—————+———————+—————+—————————+—————————+—————— Wheat |10.4 | 12.1 | 2.1| 71.6 | 1.8 | 1.9 Rice |12.4 | 7.4 | 0.4| 79.2 | 0.2 | 0.4 Oats |11.0 | 11.8 | 5.0| 59.7 | 9.5 | 3.0 Rye |11.6 | 10.6 | 1.7| 72.0 | 1.7 | 1.9 Breads and | | | | | | Crackers: | | | | | | Wheat bread |32.5 | 8.8 | 1.9| 55.8 | .... | 1.0 Graham bread |34.2 | 9.5 | 1.4| 53.3 | .... | 1.6 Rye bread |30.0 | 3.4 | 0.5| 59.7 | .... | 1.4 Soda crackers | 8.0 | 10.3 | 9.4| 70.5 | .... | 1.8 Graham crackers | 5.0 | 9.8 | 13.5| 69.7 | .... | 2.0 Oatmeal crackers| 4.9 | 10.4 | 13.7| 69.6 | .... | 1.4 Oyster crackers | 3.8 | 11.3 | 4.8| 77.5 | .... | 2.6 Macaroni |13.1 | 9.0 | 0.3| 76.8 | .... | 0.8 Flours and Meals:| | | | | | Flour, wheat |12.5 | 11.0 | 1.0| 74.9 | .... | 0.5 Corn Meal |15.0 | 9.2 | 3.8| 70.6 | .... | 1.4 Oatmeal | 7.6 | 15.1 | 7.1| 68.2 | .... | 2.0 —————————————————+—————+———————+—————+—————————+—————————+—————— The values as given in the table refer to the whole of the grain. When the outer coverings are removed, as in the white flour and the outer covering of rice, the proportion of carbohydrates is increased and the protein and ash are almost entirely eliminated. There is no part of the world, except the Arctic regions, where cereals are not extensively cultivated. From the oats and rye of the north, to the rice of the hot countries, grains of some kind are staple foods.