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Whole-grain
A whole grain is a grain of any cereal and pseudocereal that contains the endosperm, cereal germ, germ, and bran, in contrast to refined grains, which retain only the endosperm. As part of a general healthy diet, consumption of whole grains is associated with lower risk of several diseases. Whole grains are a source of carbohydrates, multiple nutrients and dietary fiber. Varieties Whole grain sources include: Cereals * Wheat (spelt, emmer, farro, einkorn, Khorasan wheat, Kamut, durum) * Rice (Black rice, black, Brown rice, brown, Red rice, red, and other colored rice varieties) * Barley (hulled and dehulled but not pearl) * Maize or Corn * Rye * Oats (including hull-less or naked oats) Minor cereals * Millets * Sorghum * Eragrostis tef, Teff * Triticale * Canary grass * Job's tears * Fonio, Digitaria iburua, black fonio, Asian millet * Wild rice Pseudocereals * Amaranth * Buckwheat, Fagopyrum tataricum, Tartary buckwheat * Quinoa Health effects Nutrition Whole grains ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cereal
A cereal is any grass cultivated for the edible components of its grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, germ, and bran. Cereal grain crops are grown in greater quantities and provide more food energy worldwide than any other type of crop and are therefore staple crops. They include wheat, rye, oats, and barley. Edible grains from other plant families, such as buckwheat, quinoa and chia, are referred to as pseudocereals. In their unprocessed whole grain form, cereals are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein. When processed by the removal of the bran and germ the remaining endosperm is mostly carbohydrate. In some developing countries, grain in the form of rice, wheat, millet, or maize constitutes a majority of daily sustenance. In developed countries, cereal consumption is moderate and varied but still substantial, primarily in the form of refined and processed grains. Because of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat
Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BCE. Botanically, the wheat kernel is a type of fruit called a caryopsis. Wheat is grown on more land area than any other food crop (, 2014). World trade in wheat is greater than for all other crops combined. In 2020, world production of wheat was , making it the second most-produced cereal after maize. Since 1960, world production of wheat and other grain crops has tripled and is expected to grow further through the middle of the 21st century. Global demand for wheat is increasing due to the unique viscoelastic and adhesive properties of gluten proteins, which facilitate the production of processed foods, whose consumption is inc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carbohydrate
In organic chemistry, a carbohydrate () is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where ''m'' may or may not be different from ''n''), which does not mean the H has covalent bonds with O (for example with , H has a covalent bond with C but not with O). However, not all carbohydrates conform to this precise stoichiometric definition (e.g., uronic acids, deoxy-sugars such as fucose), nor are all chemicals that do conform to this definition automatically classified as carbohydrates (e.g. formaldehyde and acetic acid). The term is most common in biochemistry, where it is a synonym of saccharide (), a group that includes sugars, starch, and cellulose. The saccharides are divided into four chemical groups: monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Monosaccharides and disaccharides, the smallest (lower molecul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grain
A grain is a small, hard, dry fruit ( caryopsis) – with or without an attached hull layer – harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and legumes. After being harvested, dry grains are more durable than other staple foods, such as starchy fruits ( plantains, breadfruit, etc.) and tubers ( sweet potatoes, cassava, and more). This durability has made grains well suited to industrial agriculture, since they can be mechanically harvested, transported by rail or ship, stored for long periods in silos, and milled for flour or pressed for oil. Thus, the grain market is a major global commodity market that includes crops such as maize, rice, soybeans, wheat and other grains. Grains and cereal Grains and cereal are synonymous with caryopses, the fruits of the grass family. In agronomy and commerce, seeds or fruits from other plant families are called grains if they resemble ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cereal Germ
Cereal germ or Wheat germ: The germ of a cereal is the reproductive part that germinates to grow into a plant; it is the embryo of the seed. Along with bran, germ is often a by-product of the milling that produces refined grain products. Cereal grains and their components, such as wheat germ oil, rice bran oil, and maize bran, may be used as a source from which vegetable oil is extracted, or used directly as a food ingredient. The germ is retained as an integral part of whole-grain foods. Non-whole grain methods of milling are intended to isolate the endosperm, which is ground into flour, with removal of both the husk (bran) and the germ. Removal of bran is aimed at producing a flour with a white rather than a brown color, and eliminating fiber, which reduces nutrition. The germ is rich in polyunsaturated fats (which have a tendency to oxidize and become rancid on storage) and so germ removal improves the storage qualities of flour. Wheat germ Wheat germ or wheatgerm is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bran
Bran, also known as miller's bran, is the hard outer layers of cereal grain. It consists of the combined aleurone and pericarp. Corn (maize) bran also includes the pedicel (tip cap). Along with germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains. Bran is present in cereal grain, including rice, corn (maize), wheat, oats, barley, rye and millet. Bran is not the same as chaff, which is a coarser scaly material surrounding the grain but not forming part of the grain itself, and which is indigestible by humans. "chaff, which is indigestible for humans" Composition Bran is particularly rich in dietary fiber and essential fatty acids and contains significant quantities of starch, protein, vitamins, and dietary minerals. It is also a source of phytic acid, an antinutrient that prevents nutrient absorption. The high oil content of bran makes it subject to rancidification, one of the reasons that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Refined Grains
Refined grains have been significantly modified from their natural composition, in contrast to whole grains. The modification process generally involves the mechanical removal of bran and germ, either through grinding or selective sifting. Overview A refined grain is defined as having undergone a process that removes the bran, germ and husk of the grain and leaves the endosperm, or starchy interior. Examples of refined grains include white bread, white flour, corn grits and white rice. Refined grains are milled which gives a finer texture and improved shelf life. Because the outer parts of the grain are removed and used for animal feed and non-food use, refined grains have been described as less sustainable than whole grains. After refinement of grains became prevalent in the early 20th-century, nutritional deficiencies (iron, thiamin, riboflavin and niacin) became more common in the United States.Sizer, Frances; Whitney, Ellie. (2013). ''Nutrition: Concepts and Controversies''. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley production is used as animal fodder, while 30% as a source of fermentable material for beer and certain distilled beverages, and as a component of various foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation. In 2017, barley was ranked fourth among grains in quantity produced () behind maize, rice and wheat. Etymology The Old English word for barley was ', which traces back to Proto-Indo-European and is cognate to the Latin word ' "flour" (''see corresponding entries''). The direct ancestor of modern English ''barley'' in Old English was the derived adjective ''bærlic'', meaning "of barley". The first citation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brown Rice
Brown rice is a whole grain rice with the inedible outer hull removed. This kind of rice sheds its outer hull or husk but the bran and germ layer remain on, constituting the brown or tan colour of rice. White rice is the same grain without the hull, the bran layer, and the cereal germ. Red rice, gold rice, and black rice (also called purple rice) are all whole rices with differently pigmented outer layers. Cooking time Brown rice generally needs longer cooking times than white rice, unless it is broken or flour blasted (which perforates the bran without removing it). Studies by Gujral and Kumar in 2003 estimated a cooking time between 35 and 51 minutes. A shorter cooking time is necessary for "converted" or parboiled rice. Storage Brown rice has a shelf life of approximately 6 months, but hermetic storage, refrigeration or freezing can significantly extend its lifetime. Freezing, even periodically, can also help control infestations of Indian meal moths. Arsenic Ri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Rice
Red rice is a variety of rice that is colored red by its anthocyanin content. It is usually eaten unpolished or partially polished, and has a red bran layer, rather than the more common pale brown. Red rice has a nutty flavor. It has the highest nutritional value among rices eaten with the bran intact.. Some red rice has a low glycemic index. The rice will be slowly digested and energy will be slowly released. This will cause a slower increase in blood sugar levels. Red rice contains high antioxidant levels that reduce free radicals in the organism. It is also a richer source of iron, magnesium, calcium and zinc than white rice. Varieties Varieties of red rice include: * Rakthashali, a rare rice variety of Indian rice, often mentioned in Ayurveda and Hinduism * ''Oryza longistaminata'', also known as red rice * ''Oryza punctata'', also known as red rice * '' Oryza rufipogon'', also known as wild rice and red rice * Red rice, also known as weedy rice, a low-yielding rice va ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Reis - Sorte C Voll
Reis may refer to : * Reis (surname), a Portuguese and German surname *Reis (military rank), an Ottoman military rank and obscure Lebanese/Syrian noble title Currency * Portuguese Indian rupia (subdivided into ''réis''), the currency of Portuguese India until 1958 * Portuguese real (plural ''reis'' or ''réis''), the former currency of Portugal People * Reis (footballer, born 1988), Deivdy Reis Marques do Nascimento, Brazilian football forward * Reis (footballer, born 1993), Isnairo Reis Silva Morais, Brazilian football midfielder Places * Reis Township, Polk County, Minnesota, U.S.A. * Dirce Reis, São Paulo, Brazil * Angra dos Reis, Rio de Janeiro, Brazil *Reis Magos, former name of Nova Almeida, Espírito Santo, Brazil ** Reis Magos (river), a river at whose mouth the town of Nova Almeida stands *Caldas de Reis, Spain *Reis Magos, Goa, India Other uses * ''Reis'' (film), a biography film from 2017 about the President of Turkey, Recep Tayyip Erdoğan *Hakan Ayik, also known ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
