Which foods are made with whole grains

Several whole grain foods:

Mexico produces a very small species of amaranth, a very small group of grains that contain essential amino acids, making it an ideal source of protein. It can be added to soups to make them thicker, and it can also be used to make crepes and instant bread.

Buckwheat is not strictly speaking, but a rhubarb plant. It cooks quickly, has no wheat bran, and is rich in fiber and magnesium. Most Americans bake buckwheat crepes at home.

It is a global cereal that can be found everywhere from soba noodles in Japan to buckwheat porridge in Russia.

Bulgur is an instant food (less than 15 minutes of cooking time) because it has been boiled, dried, and milled beforehand. Wheat cereal in delicate vessels will please even the most discerning children or husbands. Bulgur is often confused with cracked wheat, which is simply ground kernels to reduce cooking time.

Double kernel wheat, also known as pharaonic wheat, was a common staple food in ancient Egypt and Rome. Due to the low yield and the difficulty of removing the wheat bran, this wheat is gradually being replaced by other varieties. But now, starting in Italy, the Pharaonic wheat craze is back in vogue.

This nutty wheat has become a favorite among gourmets. It tastes great when added to soups or other Italian dishes.

Corn (different from corn in the traditional sense of the word), this cereal has been cultivated in South America since 2000 BC and is very nutritious. Wash thoroughly before eating to remove the bitterness, and you can taste the subtle sweetness that is characteristic of this food. It cooks in less than 15 minutes and contains complete protein, making it a staple food substitute for rice.

Wheat whole food flour is actually a whole wheat grain. After removing microorganisms and wheat bran, the wheat is milled into a white powder. If it is not milled, it is a whole wheat grain.

This chewy food is an all-purpose addition to soups, salads, etc. Wheat whole food flour takes an hour to cook, but an overnight soak can cut the cooking time considerably.

Wheat, oats, corn, brown rice.

You can buy that whole grain bread.

Whole grains are grains that are whole, crushed, crushed, or flaked.

Its basic composition includes the starchy endosperm, germ and cortex, and the relative proportions of each component are the same as those of the whole fruit. Whole grains are not only rich in B vitamins, magnesium, iron, and dietary fiber, but also contain common antioxidants such as polyphenols, vitamin E, tannins, carotenoids, phytic acid, lignin, and lignans.

It also contains some antioxidants that are rare in fruit and vegetable foods but have high nutritional value, such as gamma oryzanol, alkylresorcinol, oat anthramidide, etc. The protein content of whole grains is generally between the average and varies with the type of grain, variety, soil, climate and cultivation conditions.

Basic Nutrients

Cereal protein is characterized by very little lysine content, especially the lack of lysine and tryptophan in corn, rice and millet protein quality is better, lysine content is relatively more, wheat germ and rice germ also contain more lysine, but after refining, most of the embryo is removed.

Cereal crops are high in carbohydrates, of which starch accounts for about 90% of the total carbohydrates, which is the most ideal calorie for the human body**. The lipid content in cereal crops is relatively small, about 2%, most of which are unsaturated fatty acids, of which linoleic acid content accounts for 60%, and a small amount of plant sterols and lecithin.