Part 2. Chapter 10. Cooking Cereals, Rice And Macaroni
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 400 of 825.
Average Chemical Composition of Starchy Foods | ||||||
|
Protein |
Fat |
Carbohydrates |
Ash |
Fuel val | ||
|
Per |
Per |
Per |
Per |
Per |
per lb. | |
|
Cent. |
Cent. |
Cent. |
Cent. |
Cent. |
Calories. | |
|
Barley, granulated |
10.9 |
7.5 |
0.9 |
79.8 |
0.9 |
1.660 |
|
Farina |
10.9 |
4.1 |
.4 |
84.1 |
.5 |
1.660 |
|
Cornmeal, granulated |
12.5 |
9.2 |
1.9 |
75.4 |
1.0 |
1.655 |
|
Hominy |
11.8 |
8.3 |
.6 |
79.0 |
.3 |
1.650 |
|
Oatmeal |
7.3 |
16.1 |
7.2 |
67.5 |
1.9 |
1.860 |
|
12.3 |
8.0 |
.3 |
79.0 |
.4 |
1.630 | |
|
Rye meal |
11.4 |
13.6 |
2.0 |
71.5 |
1.5 |
1.665 |
|
10.3 |
13.4 |
.9 |
74.1 |
1.3 |
1.665 | |