Cereals

Item No.	Commodity and description	Calories	Protein	Fat	Notes
		(No. per 100 gm.)	(Percent)		Extraction rate	Can apply to other extraction rates
					Percent
CEREALS
	WHEAT, MEDIUM1 (or unspecified)
1	Whole meal or flour	334	12.2	2.3	100	94 to 100
2	Flour, medium extraction	350	11.7	1.5	85	80 to 93
3	Flour, white, low extraction	364	10.9	1.1	72	Less than 80
	WHEAT, HARD1
4	Whole meal or flour	332	13.8	2.0	100	94 to 100
5	Flour, medium extraction	350	13.4	1.4	85	80 to 93
6	Flour, white, low extraction	364	12.7	1.1	72	Less than 80
	WHEAT, SOFT1
7	Whole meal or flour	333	10.5	1.9	100	94 to 100
8	Flour, medium extraction	349	9.8	1.3	85	80 to 93
9	Flour, white, low extraction	365	8.6	1.1	72	Less than 80
	RICE
10	Husked or brown (only hulls removed)	357	7.5	1.8	79	75 to 80
11	Home-pounded, undermilled, parboiled	359	7.1	1.1	72	70 to 74
12	Milled, white	360	6.7	0.7	67	Less than 70
	RYE
13	Whole meal, dark flour	319	11	1.9	100	94 to 100
14	Flour, medium extraction	341	9	1.8	85	80 to 93
15	Flour, light, low extraction	349	7	1.2	70	Less than 80
	BARLEY
16	Whole seed, except hulls, and groats	332	11	1.8	²65	60 to 70
17	Pearled, light or dark	346	9	1.4	³55	Less than 60
	OATS
18	Oatmeal, rolled oats	385	13	7.5	45	40 to 50
	MAIZE (Corn)
19	Grain or whole meal	356	9.5	4.3	100	97 to 100
20	Meal, coarse, bolted	360	9.3	4	93	90 to 96
21	Meal, fine, bolted and degerminated	363	8.4	1.2	85	Less than 90
	BUCKWHEAT
22	Hulled, groats, dark flour	330	11	2	(90)	85 to 100
23	Light flour	344	6.4	1.2	(60)	Less than 85
	QUINOA (Chenopodium quinoa)
24	Whole seeds	342	12	5	100	90 to 100
25	Flour	341	11	4	(85)	Less than 90
26	SORGHUM (Sorghum vulgare)	343	10.1	3.3	90	All rates
	MILLET
27	Ragi (Eleusine coracana)	332	6.5	1.7	90	All rates
28	Foxtail (Setaria italica)	343	9.8	3	90	All rates
29	Proso (Panicum miliaceum)	338	11.8	2.4	90	All rates
30	Pearl or bajra (Pennisetum glaucum)	348	11.7	4.7	90	All rates
31	Unspecified millets	340	9.7	3	90	All rates
32	HOMINY, SAMP, MAIZE GRITS	361	8.4	0.7	52	All rates
33	MACARONI, SPAGHETTI, WHEAT PASTES	367	11	1.1	(69)	All rates
	FARINA, SEMOLINA	Calculate composition from wheat flour, Item No. 3. 6. or 9.
	MIXED GRAINS, MESLIN	Calculate from specific components, each country.
	SPELT	Calculate from wheat, according to extraction used.

¹ Medium wheat in this table is considered to have between 13.4% and 15.0% protein (as N × 5.83) on the water-free basis; soft wheat is considered to have less than 13.4% and hard wheat more than 15.0% on the same basis

² That is, 65% of common varieties. Of the naked or hull-less varieties, the corresponding extraction is 100% and the figures can apply to any extraction over 90%.

³ That is, 55% of common varieties. Of the naked or hull-less varieties, the corresponding extraction is 85% and the figures can apply to any extraction under 90%.