Buckwheat is the least important of the cereals.
RYE.
Rye is almost equal to wheat in nutritive value. Its treatment in regard to bread making is similar to that of wheat.
CORN.
Corn contains fat, proteid and starch, and produces heat and energy. It is very fattening, and when eaten as a vegetable is considered difficult of digestion. Cornmeal is a wholesome food; it contains more fat than wheat flour, and less mineral matter.
RICE.
Rice constitutes a staple food of a great many of the world's inhabitants. It contains more starch than any other cereal, but when properly cooked is very easily digested. It should be combined with some animal food, as it contains too little nitrogen to satisfy the demands of the system. It forms a wholesome combination with fruit, such as apples, peaches, prunes, berries, etc.
BARLEY.
Barley is almost equal to wheat in nutritive value. It contains more fat, mineral matter and cellulose (cellulose is often called indigestible fibre, as it resists the solvent action of the digestive juices, and is of no value as a nutrient), and less proteid and digestible carbohydrates.
OATMEAL.