Corn meal is one of the richest meals in nutritive value for its price, as it has an abundance of starch and a small amount of fat.

It is, however, poor in nitrogen, and like the other grains, in countries where wheat will grow, it is chiefly valuable for furnishing cakes, fritters, and mushes to give variety to the diet, and help to regulate the bowels.
Oatmeal.

Oatmeal comes the nearest to wheat in the amount of nitrogen or protein, but the digestible part of this is much smaller than in wheat, and the indigestible portion is decidedly irritating to the bowels, so that if used in excess of about one-fifth of our total starch-food required, it is likely to upset the digestion.
Rye.

Rye also contains a considerable amount of gluten, but is much poorer in starch than wheat is; and the bread made out of its flour--the so-called "black bread" of France and Germany--is dark, sticky, and inclined to sour readily.

Most of the "rye" bread sold in the shops, or served on our tables, is made of wheat flour with a moderate mixture of rye to give the sour taste.
Rice.