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PDFMich. 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 X
.6 1.5 9. 83.2
Rye X X
2.1 4.7 7.7 83.7
Macaroni X X
.8 X 8.5 86.9
Manna X 5.6
X 10.1 67. 72.7
FRESH FRUITS. FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Apple 4.8 X .5 1.5 18. 13.7 Apricot 5.4 X .8 5.3 9.2 13.5 Blackberry 1.4 X .4 7. 6.2 8.1 Banana X 23.9 1. .3 .3 26.7 Cherry 1.8 X .7 5.9 14.5 14.8 Cranberry X X .2 6.3 15. 4.1 Currant .9 X .7 4.6 12.8 10.7 Grape 2. X .5 3.6 13.8 18.2 Gooseberry 1.4 X .4 3.5 14.2 10.8 Pear 3.3 X .3 4.4 20.5 12.4 Prune 4.9 X .7 5.5 7.7 13.4 Plum 4.6 X .7 4.3 9. 10.8 Peach 7.1 X .7 6.1 6.4 13.9 Raspberry .7 X .5 7.4 9.7 6.9 Strawberry .5 X .8 2.3 6.1 10.1
