"Very little is known in regard to the need of phosphates or phosphoric acid.... The extent of this need is most difficult to determine, as the body shows a strong tendency, when increased amounts of phosphorus are introduced, to retain more than is necessary. The need of phosphates is relatively smaller in adults than in young developing animals."
In the coarser cereals, which include the bran and germ, there is the maximum amount of mineral matter, but, as in the case of graham bread, it is not as completely digested and absorbed by the body as the more finely granulated products which contain less. The kind of cereal to use in the dietary is largely a matter of personal choice. As only a small amount is usually eaten at a meal, there is little difference in the quantity of nutrients supplied by the various breakfast cereals.
Total and Digestible Nutrients and Fuel Value of Cereals
| KIND OF FOOD | TOTAL NUTRIENTS | DIGESTIBLE NUTRIENTS | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| C. H. | ||||||||||||
| Water | Pro. | Fat | N.F. Ext | Fiber | Ash | Pro. | Fat | C. H. | Ash | Value per lb. | ||
| % | % | % | % | % | % | % | % | % | % | Cal. | ||
| Oat Preparations: | ||||||||||||
| Oats, whole grain | 11.0 | 11.8 | 5.0 | 59.7 | 9.5 | 3.0 | -- | -- | -- | -- | -- | |
| Oatmeal, raw | 7.3 | 16.1 | 7.2 | 66.6 | 9.9 | 1.9 | 12.5 | 6.5 | 65.5 | 1.4 | 1767 | |
| Rolled, steam-cooked | 8.2 | 16.1 | 7.4 | 65.2 | 1.3 | 1.8 | 12.5 | 6.7 | 64.5 | 1.4 | 1759 | |
| Wheat: | ||||||||||||
| Whole grain | 10.5 | 11.9 | 2.1 | 71.9 | 1.8 | 1.8 | -- | -- | -- | -- | -- | |
| Cracked wheat | 10.1 | 11.1 | 1.7 | 73.8 | 1.7 | 1.6 | 8.1 | 1.5 | 68.7 | 1.2 | 1501 | |
| Rolled, steam-cooked | 10.6 | 10.2 | 1.8 | 74.4 | 1.8 | 1.5 | 8.5 | 1.6 | 70.7 | 1.1 | 1541 | |
| Shredded wheat | 8.1 | 10.6 | 1.4 | 76.6 | 2.1 | 1.8 | 7.7 | 1.3 | 71.1 | 1.4 | 1521 | |
| Crumbed and malted | 5.6 | 12.2 | 1.0 | 77.6 | 1.7 | 1.0 | 9.1 | 0.9 | 73.7 | 1.4 | 1623 | |
| Farina | 10.9 | 11.0 | 1.4 | 75.9 | 0.4 | 0.4 | 8.9 | 1.3 | 72.9 | 0.5 | 1609 | |
| Rye: | ||||||||||||
| Whole grain | 11.6 | 10.6 | 1.7 | 72.5 | 1.7 | 1.9 | -- | -- | -- | -- | -- | |
| Flaked, to be eaten raw | 11.1 | 10.0 | 1.4 | 75.8 | 1.7 | 7.8 | 1.3 | 71.1 | 1.3 | 1516 | ||
| Barley: | ||||||||||||
| Whole grain | 10.9 | 12.4 | 1.8 | 69.8 | 2.7 | 2.4 | -- | -- | -- | -- | -- | |
| Pearled barley | 11.5 | 8.5 | 1.1 | 77.5 | 0.3 | 1.1 | 6.6 | 1.0 | 73.0 | 0.3 | 1514 | |
| Buckwheat: | ||||||||||||
| Flour | 13.6 | 6.4 | 1.2 | 77.5 | 0.4 | 0.9 | 5.0 | 1.1 | 73.1 | 0.7 | 1471 | |
| Corn: | ||||||||||||
| Whole grain | 10.9 | 10.5 | 5.4 | 69.6 | 2.1 | 1.5 | -- | -- | -- | -- | -- | |
| Corn meal, unbolted | 11.6 | 8.4 | 4.7 | 74.0 | 1.3 | 6.2 | 4.2 | 73.2 | 1.0 | 1728 | ||
| Corn meal, bolted | 12.5 | 9.2 | 1.9 | 74.4 | 1.0 | 1.0 | 6.8 | 1.7 | 74.6 | 0.8 | 1602 | |
| Hominy | 10.9 | 8.6 | 0.6 | 79.2 | 0.4 | 0.3 | 6.4 | 0.5 | 78.7 | 0.2 | 1671 | |
| Pop corn, popped | 4.3 | 10.7 | 5.0 | 77.3 | 1.4 | 1.3 | 7.9 | 4.5 | 77.8 | 1.0 | 1882 | |
| Hulled corn | 74.1 | 2.3 | 0.9 | 22.2 | 0.5 | 1.7 | 0.8 | 21.8 | 0.4 | 492 | ||
| Rice: | ||||||||||||
| Whole rice, polished | 12.3 | 6.9 | 0.3 | 80.0 | 0.5 | 5.8 | 0.3 | 78.4 | 0.4 | 1546 | ||
| Puffed rice | 7.1 | 6.2 | 0.6 | 85.7 | 0.4 | 5.1 | 0.5 | 84.0 | 0.3 | 1639 | ||
| Crackers | 6.8 | 10.7 | 8.8 | 71.4 | 0.5 | 1.8 | 9.1 | 7.9 | 70.5 | 1.4 | 1905 | |
| Macaroni | 10.3 | 13.4 | 0.9 | 74.1 | 1.3 | 11.6 | 0.8 | 72.2 | 1.0 | 1660 | ||
CHAPTER X
WHEAT FLOUR
151. Use for Bread Making.—Wheat is particularly adapted to bread-making purposes because of the physical properties of the gliadin, one of its proteids. It is the gliadin which, when wet, binds together the flour particles, enabling the gas generated during bread making to be retained, and the loaf to expand and become porous. Wheat varies in chemical composition between wide limits; it may contain as high as 16 per cent of protein, or as low as 8 per cent; average wheat has from 12 to 14 per cent; and with these differences in composition, the bread-making value varies.
