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Rye (Secale cereale) is a grass grown extensively as a grain, a cover crop and a forage crop. It is grown principally in an area from Eastern and Northern Europe into Russia. It is much more tolerant of cold weather and poor soil than other cereals, making it useful in those regions; its vigorous growth suppresses weeds and provides abundant forage for animals early in the yea
Secalin is a prolamin glycoprotein found in the grain rye, Secale cereale. [1] [2]Secalin is one of the forms of gluten proteins that people with coeliac disease cannot tolerate, and thus rye should be avoided by people with this disease.
The protein content is higher than that of wheat, although the glutenin fraction is less. The grain has also been stated to have higher levels of lysine than wheat. [ 4 ] Acceptance would require the milling industry to adapt to triticale, as the milling techniques employed for wheat are unsuited to triticale. [ 5 ]
Natural protein concentrates (often used in bodybuilding or as sports dietary supplements): Soy protein isolate (prepared with sodium or potassium): 80.66; Whey protein isolate: 79; Egg white, dried: 81.1; Spirulina alga, dried: 57.45 (more often quoted as 55 to 77) Baker's yeast: 38.33; Hemp husks 30
Whole grains are a nutritional powerhouse, and many of them are high in protein. See the best high-protein grains to eat, according to nutritionists 9 Grains That Are Surprisingly High in Protein
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. The ...
During the Iron Age (500 AD – 1050 AD), rye became the most commonly used grain, followed by barley and oats. Rye was also the most commonly used grain for bread up until the beginning of the 20th century. Today, older grain types such as emmer and spelt are once again being cultivated and new bread types are being developed from these grains.
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