Figure 4. Crude protein of 30 spring wheat varieties, Willsboro, NY *Varieties with the same letter did not differ significantly in protein content. HRS7001J (u) = 11.9 Crude Protein (%) Nick (t) = 12.9 Crude Protein (%) Batiscan (st) = 13.2 Crude Protein (%) AC Walton (rst) = 13.4 Crude Protein (%) Cabernet (qrs) =