cit-title-group
Abstract
JOHN Downloaded from jn.nutrition.org by guest on January 18, 2011 (Received for publication July 25, 1941) The most ancient and honorable of man's foods, bread is of interest at the present time for what it does not ntain of the nutrients from wheat rather than for what it does n tain. The mplete realization of the fact that white flour lacks both minerals and vitamins ntained in the wheat berry has led at last to governmental remmendations calling for restoration of the lost substances. Thus far, however, no emphasis has been placed on the relative values of the pro teins ntained in the entire grain as mpared with the endosperm alone. The evidence is not adequate. Klein, Harrow et al. ('26) made a study on rats of the nutritive value of the various layers of both wheat and rn. It was already known that the various layers of the cereal grains differed not only in their vitamin ntent and in their ntent of inorganic salts, but also in their general protein make-up. These authors found that the fractions which n tain the pericarp and the germ, and which serve as the dis tinguishing ingredients of the dietetically superior