X
Entire Egg 74. 14. X X X 10.5 X
White of Egg 78. 20.4 X X X X X
Yolk of Egg 52. 16. X X X 30.7 X

(8)Pectose.
(9)Non-Nitrog. Substances.
(10)Salts.
(11)Cellulose.
(12)Propor. Carbon to Nitrogenous.
(13)Total Nutritive Value.

GRAINS.
FOOD SUBSTANCES (8) (9) (10) (11) (12) (13)
Wheat, Poland X X 1.9 X 2.9 86.8
Mich. White X X 1.6 1.7 6.2 85.5
" Diehle X X 1.8 X 5.2 87.8
Japanese X X 1.5 2.9 4. 84.7
Rye, Winter X X 2.3 1.5 6.9 89.8
German X X X X 5.5 92.
Barley X X 2.6 3.8 6.5 82.2
So. Russian X X 2.4 X 5.5 86.
Oats X X 3.3 17.9 5.2 86.7
Corn, Flint X X 1.4 1.7 7.1 84.9
Dent X X 1.5 2.2 7.8 84.4
Sweet X X 1.8 2.9 6.1 83.7
Rice X X .8 .5 11.8 86.9
Millet X X 2.8 2.5 6.9 85.7
Buckwheat X X 1.9 1.7 7.3 85.6
Iceland Moss X X 1.4 2.9 2.6 81.1

FLOUR.
FOOD SUBSTANCES (8) (9) (10) (11) (12) (13)
Graham X X 1.8 1.9 6.1 85.1
Wheat X X .6 .2 6.8 88.2
Rye X X 1.4 1.6 6.1 84.7
Barley X X .6 .5 6.3 84.7
Oat X X 2. .9 4.9 91.4
Corn X X 1.3 1.5 7.5 84.3
Buckwheat X X 1. .7 8.5 83.8
Bean X X 3.3 1.7 2.6 88.
Pea X X 2.9 1.3 2.3 87.3
Banana X X 2.2 1.6 27. 83.5
Arrowroot X X X X 82. 82.

BREADS.
FOOD SUBSTANCES (8) (9) (10) (11) (12) (13)
Barley X X 3.8 4.3 7.4 83.3
Whole Wheat X X 3. 5.3 8. 81.7
White X X .5 X 9.2 54.9
Rye X X 1.5 .5 8.1 57.2
Swedish Speise X X X 1. 7. 87.
Brod
Zwieback, White X