These tables are principally from Farmers' Bulletin, by Jenkins and Winton.

Grains

Water

Mineral matter or ash

Albuminoids or protein

Cellulose or crude fibre

Starch and trace of sugar

Ether extract - fats gums

Spring wheat .....

10.4

1.9

12.5

1.8

71.2

2.2

Winter wheat..............

10.5

1.8

11.8

1.8

72.0

2.2

Flour, fine white ..

12.2

0.6

14.9

0.3

70.0

2.0

Rye ...............

11.6

1.9

10.6

1.7

72.5

1.7

Rye flour .........

13.1

0.7

6.7

0.4

78.3

0.8

Oats ..............

11.0

3.0

11.8

9.5

59.7

5.0

Oatmeal...........

7.9

2.0

14.7

0.9

67.4

7.1

Rice............

12.4

0.4

7.4

0.2

79.2

0.4

Barley...........

10.9

2.4

12.4

2.7

69.8

1.8

Corn .............

10.6

1.5

10.3

2.2

70.4

5.0

Corn meal ........

15.0

1.4

9.2

1.9

68.7

3.8

Buckwheat ........

12.6

2.0

10.0

8.7

64.5

2.2

Buckwheat flour ..

14.6

1.0

6.9

0.3

75.8

1.4

Wheat Germ Composition (Church)

Water ......................................... 12.5

Albuminoids, diastase, etc....................... 35.7

Starch, with some dextrin and maltose ........ 31.2

Fat or oil ..................................... 13.1

Cellulose ...................................... 1.8

Mineral matter................................. 5.7

Composition (Yeo)

Fine flour

Whole wheat

Water..............

12.0

14.0

Proteids..................

9.3

14.9

Fat.................

0.8

1.6

Carbo-hydrates (starch, sugar, etc.) ......

76.5

66.2

Fibre................

0.7

1.6

Mineral matter..............

0.9

1.7