Carbohydrate Foods.


The idea of starchy foods is usually connected with such substances as
laundry starch, cornstarch, arrow root, etc. These are, of course,
more concentrated forms of starch than potatoes, rice, etc. Many
starchy foods contain other ingredients, and some are especially rich
in proteids.

The following table may help to make this clear (Atwater):--


PERCENTAGE OF STARCH IN VEGETABLE FOODS.

-----------------+-----------
| Per Cent.
-----------------+-----------
Wheat bread | 55.5
Wheat flour | 75.6
Graham flour | 71.8
Rye flour | 78.7
Buckwheat flour | 77.6
Beans | 57.4
Oatmeal | 68.1
Cornmeal | 71.0
Rice | 79.4
Potatoes | 21.3
Sweet Potatoes | 21.1
Turnips | 6.9