|
Item No. |
Commodity and description |
Water |
Protein |
Fat |
Carbohydrate |
Ash |
Calories |
Notes |
Refuse in A.P |
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|
Total (by dif.) |
Fiber |
Extraction rate |
Can apply to other extraction rates: |
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|
Percent of edible portion |
(No. per 100 gm.) |
Percent |
(Percent) |
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|
CEREALS |
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|
|
WHEAT, MEDIUM1 (OR UNSPECIFIED) |
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|
1 |
Whole meal or flour |
12 |
12.2 |
2.3 |
71.8 |
2.1 |
1.7 |
334 |
100 |
94 to 100 |
0 |
|
2 |
Flour, medium extraction |
12 |
11.7 |
1.5 |
74.3 |
0.5 |
0.5 |
350 |
85 |
80 to 93 |
0 |
|
3 |
Flour, white, low extraction |
12 |
10.9 |
1.1 |
75.5 |
0.3 |
0.5 |
364 |
72 |
Less than 80 |
0 |
|
|
WHEAT, HARD1 |
||||||||||
|
4 |
Whole meal or flour |
12 |
13.8 |
2.0 |
70.2 |
2.4 |
2.0 |
332 |
100 |
94 to 100 |
0 |
|
5 |
Flour, medium extraction |
12 |
13.4 |
1.4 |
72.7 |
0.4 |
0.5 |
350 |
85 |
80 to 93 |
0 |
|
6 |
Flour, white, low extraction |
12 |
12.7 |
1.1 |
73.7 |
0.3 |
0.5 |
364 |
72 |
Less than 80 |
0 |
|
|
WHEAT, SOFT1 |
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|
7 |
Whole meal or flour |
12 |
10.5 |
1.9 |
73.9 |
2.1 |
1.7 |
333 |
100 |
94 to 100 |
0 |
|
8 |
Flour, medium extraction |
12 |
9.8 |
1.3 |
76.2 |
0.4 |
0.7 |
349 |
85 |
80 to 93 |
0 |
|
9 |
Flour, white, low extraction |
12 |
8.6 |
1.1 |
77.9 |
0.2 |
0.4 |
365 |
72 |
Less than 80 |
0 |
|
|
RICE |
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|
10 |
Husked or brown (only hulls removed) |
13 |
7.5 |
1.8 |
76.7 |
0.8 |
1.0 |
357 |
79 |
75 to 80 |
0 |
|
11* |
Home-pounded, undermilled, parboiled |
13 |
7.1 |
1.1 |
78.0 |
0.7 |
0.8 |
359 |
72 |
70 to 74 |
0 |
|
12 |
Milled, white |
13 |
6.7 |
0.7 |
78.9 |
0.4 |
0.7 |
360 |
67 |
Less than 70 |
0 |
|
|
RYE |
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|
13 |
Whole meal, dark flour |
12 |
11 |
1.9 |
73.1 |
2.0 |
2.0 |
319 |
100 |
94 to 100 |
0 |
|
14 |
Flour, medium extraction |
12 |
9 |
1.8 |
76.2 |
1.5 |
1.0 |
341 |
85 |
80 to 93 |
0 |
|
15 |
Flour, light, low extraction |
12 |
7 |
1.2 |
79.1 |
0.9 |
0.7 |
349 |
70 |
Less than 80 |
0 |
|
|
BARLEY |
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|
16 |
Whole seed, except hulls, and groats |
12 |
11 |
1.8 |
73.4 |
3.4 |
1.8 |
332 |
265 |
60 to 70 |
0 |
|
17 |
Pearled, light or dark |
12 |
9 |
1.4 |
76.5 |
0.8 |
1.1 |
346 |
355 |
Less than 60 |
0 |
|
|
OATS |
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|
18 |
Oatmeal, rolled oats |
10 |
13 |
7.5 |
67.8 |
1.9 |
1.7 |
385 |
50 |
40 to 55 |
0 |
|
|
MAIZE (Corn) |
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|
19 |
Grain or whole meal |
12 |
9.5 |
4.3 |
72.9 |
2.1 |
1.3 |
356 |
100 |
97 to 100 |
0 |
|
20 |
Meal, coarse, bolted |
12 |
9.3 |
4.0 |
73.5 |
1.4 |
1.2 |
360 |
93 |
90 to 96 |
0 |
|
21 |
Meal, fine, bolted and degerminated |
12 |
8.4 |
1.2 |
77.8 |
0.5 |
0.6 |
363 |
85 |
Less than 90 |
0 |
|
|
BUCKWHEAT |
||||||||||
|
22 |
Hulled, groats, dark flour |
13 |
11 |
2 |
72.4 |
1 |
1.6 |
330 |
(90) |
85 to 100 |
0 |
|
23 |
Light flour |
13 |
6.4 |
1.2 |
78.5 |
0.4 |
0.9 |
344 |
(60) |
Less than 85 |
0 |
|
|
*QUINOA (Chenopodium quinoa) |
||||||||||
|
24 |
Whole seeds |
12 |
12 |
5 |
68 |
6 |
3 |
342 |
100 |
90 to 100 |
0 |
|
25 |
Floor |
12 |
11 |
4 |
71 |
3 |
2 |
341 |
(85) |
Less than 90 |
0 |
|
26 |
SORGHUM (Sorghum vulgare) |
11 |
10.1 |
3.3 |
73.8 |
1.7 |
1.8 |
343 |
90 |
All rates |
0 |
|
|
MILLET |
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|
27 |
Ragi (Eleusine coracana) |
11 |
6.5 |
1.7 |
78.0 |
2.6 |
28 |
332 |
90 |
All rates |
0 |
|
28 |
Foxtail (Setaria italica) |
11 |
9.8 |
3.0 |
74.7 |
2.0 |
1.5 |
343 |
90 |
All rates |
0 |
|
29 |
Proso (Panicum miliaceum) |
11 |
11.8 |
2.4 |
72.8 |
2.2 |
2.0 |
338 |
90 |
All rates |
0 |
|
30 |
Pearl or bajra (Pennisetum glaucum) |
11 |
11.7 |
4.7 |
70.5 |
1.9 |
2.1 |
348 |
90 |
All rates |
0 |
|
31 |
Unspecified millets |
11 |
9.7 |
3.0 |
74.1 |
2.7 |
2.2 |
340 |
90 |
All rates |
0 |
|
32 |
HOMINY, SAMP, MAIZE GRITS |
12 |
8.4 |
0.7 |
78.5 |
0.4 |
0.4 |
361 |
52 |
All rates |
0 |
|
33 |
MACARONI, SPAGHETTI, WHEAT PASTES |
11 |
11 |
1.1 |
76.3 |
0.5 |
0.6 |
367 |
(69) |
All rates |
0 |
|
|
FARINA, SEMOLINA |
Calculate composition from wheat flour, Item No. 3, 6, or 9. |
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|
|
MIXED GRAINS, MESLIN |
Calculate from specific components, each country. |
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|
|
SPELT |
Calculate from wheat, according to extraction used. |
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* More information needed.
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 la 85% and the figures can apply to any extraction under 90%.
