Wheat flour (spring) .
Wheat flour (winter)
Entire wheat flour. .
Graham flour
Pearl barley
Rye meal
Rice
Buckwheat flour
Macaroni
Protein
Fat
Starch
Mineral
matter
15.6
7.3
68.0
1.9
8.9
2.2
75.1
0.9
11.8
1.1
75.0
0.5
10.4
1.0
75.6
0.5
14.2
1.9
70.6
1.2
13.7
2.2
70.3
2.0
9.3
1.0
77.6
1.3
7.1
0.9
78.5
0.8
7.8
0.4
79.4
0.4
6.1
1.0
77.2
1.4
11.7
1.6
72.9
3.0
Water
7.2
12.9
11.6
12.5
12.1
11.8
10.8
12.7
12.4
14.3
10.8
Structure. — Most grains are covered with an outer husk
of hard, indigestible fiber. This is removed either in the
threshing process or in milling. Underneath this coat are
(52)
CARBOHYDRATES— CEREALS. RICE 53
the bran coats, which are rich in mineral matter and are
sometimes removed with the husk. The rest of the kernel
consists of the germ, which is the vital or living part of the
grain, surrounded by a large food supply of starch and pro-
tein. The germ is rich in fat and other nutrients.
Food Value. — Cereals, containing much starch, are val-
uable as heat and energy producers, and at the same time
most cereals build and repair tissues, since they contain
nitrogen. The great amount of carbohydrates in all cereals
indicates that they should not be eaten alone, but along
with other foods richer in fat and protein. On the whole,
cereals are well absorbed in the body, ranking in that
respect next to, and in some cases even above, the animal
foods. This fact, combined with their compactness and
richness in nutrients and their abundance and cheapness,
places them in the front rank of human food.
Wheat breakfast foods are quite similar to graham and
whole-wheat flours in composition, and are about equal to
them in nutritive value.
Oats are sold principally as oatmeal or rolled oats. Oat-
meal is richer in food material than some other cereal foods,
but, on account of its fiber, is not completely digested. It
should be very thoroughly cooked. It is best adapted to
strong, hard-working people.
Of all cereal foods cornmeal furnishes the largest amount
of energy for a given cost. It is less digestible than wheat
flour, owing to its coarse nature. Breakfast foods prepared
from corn are, at reasonable prices, economical materials.
Rice is almost pure starch and, being notably deficient
in protein and fat, as compared with wheat and oats, needs
to be eaten with cream or butter.
Buckwheat and rye are similar to cornmeal as sources
of protein and energy, but are more expensive.
54
DOMESTIC SCIENCE
Table for Cooking of Cereals
Kind
Oatmeal
Rice
Rice
Hominy
Wheat mixtures
Amount
1 C.
1 C.
1 C.
1 C.
1 C.
Water
Twice as much
4 or 5 times as
much
4 or 5 times as
much
4 times as
much
4 times as
much
Salt
Method
1 tsp.
Steam
2 or 3 tsp.
Steam
2 or 3 tsp.
Boil
1 tsp.
Steam
1 tsp.
Steam
Time
4 to 5 hrs.
2 to 3 hrs.
1 hr.
4 to 5 hrs.
1 to 3 hrs.
The prepared breakfast foods give directions and time
for cooking on the package, but in most cases longer cook-
ing is necessary.
Page 28
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Wheat flour (spring) . Wheat flour (winter) Entire wheat flour. .
Graham flour
Pearl barley
Rye meal
Rice
Buckwheat flour
Macaroni
Protein
Fat
Starch
Mineral matter
15.6
7.3
68.0
1.9
8.9
2.2
75.1
0.9
11.8
1.1
75.0
0.5
10.4
1.0
75.6
0.5
14.2
1.9
70.6
1.2
13.7
2.2
70.3
2.0
9.3
1.0
77.6
1.3
7.1
0.9
78.5
0.8
7.8
0.4
79.4
0.4
6.1
1.0
77.2
1.4
11.7
1.6
72.9
3.0
Water
7.2 12.9 11.6 12.5 12.1 11.8 10.8 12.7 12.4 14.3 10.8
Structure. — Most grains are covered with an outer husk of hard, indigestible fiber. This is removed either in the threshing process or in milling. Underneath this coat are
(52)
[illustration: CARBOHYDRATES—CEREALS. RICE]
the bran coats, which are rich in mineral matter and are sometimes removed with the husk. The rest of the kernel consists of the germ, which is the vital or living part of the grain, surrounded by a large food supply of starch and protein. The germ is rich in fat and other nutrients.
Food Value. — Cereals, containing much starch, are valuable as heat and energy producers, and at the same time most cereals build and repair tissues, since they contain nitrogen. The great amount of carbohydrates in all cereals indicates that they should not be eaten alone, but along with other foods richer in fat and protein. On the whole, cereals are well absorbed in the body, ranking in that respect next to, and in some cases even above, the animal foods. This fact, combined with their compactness and richness in nutrients and their abundance and cheapness, places them in the front rank of human food.
Wheat breakfast foods are quite similar to graham and whole-wheat flours in composition, and are about equal to them in nutritive value.
Oats are sold principally as oatmeal or rolled oats. Oatmeal is richer in food material than some other cereal foods, but, on account of its fiber, is not completely digested. It should be very thoroughly cooked. It is best adapted to strong, hard-working people.
Of all cereal foods cornmeal furnishes the largest amount of energy for a given cost. It is less digestible than wheat flour, owing to its coarse nature. Breakfast foods prepared from corn are, at reasonable prices, economical materials.
Rice is almost pure starch and, being notably deficient in protein and fat, as compared with wheat and oats, needs to be eaten with cream or butter.
Buckwheat and rye are similar to cornmeal as sources of protein and energy, but are more expensive.
Table for Cooking of Cereals
Kind
Oatmeal
Rice
Rice
Hominy
Wheat mixtures
Amount
1 C.
1 C.
1 C.
1 C.
1 C.
Water
Twice as much 4 or 5 times as
much 4 or 5 times as
much 4 times as
much 4 times as
much
Salt
Method
1 tsp.
Steam
2 or 3 tsp.
Steam
2 or 3 tsp.
Boil
1 tsp.
Steam
1 tsp.
Steam
Time
4 to 5 hrs. 2 to 3 hrs. 1 hr.
4 to 5 hrs. 1 to 3 hrs.
The prepared breakfast foods give directions and time for cooking on the package, but in most cases longer cooking is necessary.