Note 31 — PART II RECIPES
Reading edition
Composition of oatmeal:
Nitrogenous matter12.6%
Carbohydrates, starch, etc.63.8%
Fatty matter5.6%
Mineral matter3.0%
Water15.0%
———
Total100.00%
Letherby.
From Prof. Mott's Chart of the Composition, Digestibility, and Nutritive Value of Food.