X X X
Barley 24. 10.5 66.7 X 2. X
So. Russian 4. 12.7 70.9 X X X
Oats 12. 10.7 58.3 X 7.8 X
Corn, Flint 13.1 10.2 68.5 X 4.8 X
Dent 13.4 9.4 68.5 X 5. X
Sweet 13.4 11.4 62.7 X 7.8 X
Rice 12.6 6.7 78.5 X .9 X
Millet 11.8 10.5 68.2 X 4.2 X
Buckwheat 12.7 10. 71.8 X 1.4 X
Iceland Moss 16. 22. 36.3 X 1.4 X

FLOUR.
FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7)
Graham 13. 11.7 69.9 X 1.7 X
Wheat 11.6 11.1 75.4 X 1.1 X
Rye 13.7 11.6 69.7 X 2. X
Barley 14.8 11.4 71.2 X 1.5 X
Oat 7.7 15.1 67.2 X 7.1 X
Corn 14.2 9.7 69.5 X 3.8 X
Buckwheat 13.5 8.9 74.3 X 1.6 X
Bean 10.3 23.2 59.4 X 2.1 X
Pea 11.4 25.2 57.2 X 2. X
Banana 14.9 2.9 77.9 X .5 X
Arrowroot 18. X 82. X X X

BREADS.
FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7)
Barley 12.4 9.4 64.4 4.7 1. X
Whole Wheat 13. 8.7 60. 4. 6. X
White 45.1 5.3 46. 2.3 .8 X
Rye 42.3 6.1 46.9 2.3 .4 X
Swedish Speise 12. 10. 72.3 3.1 1.6 X
Brod
Zwieback, White 13.3 8.5 73.3 1.8 1. X
Rye 11.6 9.3 67.2 3.6 1. X
Macaroni 13.1 9. 76.8 X .3 X
Manna 15.3 1.9 18.1 49.[2] X X

FRESH FRUITS.
FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7)
Apple 84.8 .4 X 7.2 X .8
Apricot 81.2 .5 X 4.6 X 1.2
Blackberry 86.4 .5 X 4.1 X .2
Banana 73. 1.9 X X .6 X
Cherry 79.8 .7 X 10.2 X .9
Cranberry 89.6 .1 X 1.5 X 3.3