Abstract
As a food group, cereals do not have high-protein contents and their amino-acid patterns are far from complete. They are, however, eaten in quantity in diet, providing a high total protein weight alongside a high total weight of carbohydrate. Protein contents vary with the species and the condition of the grain but are of the order of:
% protein | |
|---|---|
Barley | 7–8 |
Wheat | 9–14 |
Oats | 12 |
Rice | 6 |
Rye | 8 |
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© 1974 Allen Jones
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Jones, A. (1974). Cereals. In: World Protein Resources. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7161-8_14
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DOI: https://doi.org/10.1007/978-94-011-7161-8_14
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-011-7163-2
Online ISBN: 978-94-011-7161-8
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