asked the Minister for Local Government and Public Health if he can give an analysis of the nutritional qualities of the present emergency white bread, specifying its protein, fat, carbohydrate, vitamin and mineral content, and state how it compares with the recent emergency brown bread; further, if he can state if supplies of the emergency brown bread are still being manufactured for the convenience of persons who prefer it.
Ceisteanna—Questions. Oral Answers. - Bread Analysis.
From information obtained from the Irish Flour Millers' Association an analysis of a representative sample of Dublin milled flour of present extraction gave the following results: protein, 12 per cent.; fat, 1.5 per cent.; carbohydrates 71.2 per cent.; vitamin B 1; 1.1 International units per gramme; mineral content, .86 per cent.
Information obtained from the Dublin Port Milling Company reveals that an analysis of 100 per cent. extraction flour made in 1942 gave the following results: protein, 11 per cent.; fat, 2.1 per cent.; carbohydrates, 69.8 per cent.; vitamin B 1; 1.25 International units per gramme; mineral content, 1.6 per cent.
As regards the latter portion of the question I understand that any baker may obtain sufficient supplies of 100 per cent. flour to meet demands of his customers who prefer the brown bread.