CELLULOSE IN CEREALS

CELLULOSE IN CEREALS.

In addition to the five food substances that are found in all cereals, there is always present another material known as cellulose, which, as is pointed out elsewhere, is an indigestible material that occurs on the outside of all grains, as the bran covering, and covers the starch granules throughout the inside of the grain. In fact, it forms a sort of skeleton upon which the grains are built.

As long as the cellulose remains unbroken, it prevents the grain from being digested to any extent. However, it forms a valuable protective covering for the grain and it has a certain value, as bulk, in the diet, a fact that is ignored by some persons and overrated by others. It is well to include at least some cellulose in cereal foods when they are taken in the diet, because its presence tends to make food less concentrated.

TABLE SHOWING COMPOSITION OF CEREALS.

Not all grains, or cereals, contain the same amount of food substances and cellulose; that is, while one may be high in protein it may be lacking in some other food substance. The relation that the various grains bear to one another with regard to the food substances and cellulose is clearly set forth in Table I. In this table, under the various food substances and cellulose, the grains, with the exception of millet, are mentioned in the order of their value, ranging from the highest down to the lowest in each of the food substances and cellulose.

Thus, as will be seen, wheat is highest in protein and rice is lowest, oats are highest in fat and rye is lowest, and so on. Also, as will be observed, while wheat is highest in protein, it is, as compared with the other cereals, sixth in fat, fourth in carbohydrate, fourth in cellulose, and fifth in mineral matter. In this way may be compared all the other cereals to see in just what way they are of value as a food.

TABLE I

COMPOSITION OF CEREALS
Protein Fat Carbohydrate Cellulose Mineral Matter or Ash
Wheat
Oats
Rice
Oats
Oats
Rye
Corn
Rye
Buckwheat
Barley
Oats
Barley
Corn
Barley
Buckwheat
Barley
Buckwheat
Wheat
Wheat
Rye
Corn
Rice
Barley
Rye
Wheat
Buckwheat
Wheat
Buckwheat
Corn
Corn
Rice
Rye
Oats
Rice
Rice



CEREALS AS A FOOD USES OF CEREALS


Cereals and cereal products play a very important part in the food problem, for the prosperity of a country depends on its grain crops and the people of all classes are dependent on them for food. This is evident when it is known that they form a greater proportion of the food consumed than any other single food material. In their widespread consumption, they have many and varied uses.

In truth, a meal is seldom served without some cereal food, for if no other is used, bread of some description is almost always included. Besides bread, a cooked or a dry cereal is usually served for breakfast, and for some persons this constitutes the main breakfast dish, providing a nourishing and easily digested food when served with milk or cream. This food is especially desirable for children, and for this reason is always among the first solid foods fed to them.