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Sprouted (or germinated) grain breads have roughly the same amount of vitamins per gram, and 47% less gluten than regular bread. [ citation needed ] A comparison of nutritional analyses shows that sprouted grains contain about 75% of the carbohydrates, slightly higher protein and about 40% of the fat when compared to whole grains.
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Regulation 1151/2012 on quality schemes for agricultural products and foodstuffs: defines "labelling" as "any words, particulars, trade marks, brand name, pictorial matter or symbol relating to a foodstuff and placed on any packaging, document, notice, label, ring or collar accompanying or referring to such foodstuff".
Bread. Barley bread; Cockle bread; Granary bread – made from malted-grain flour (in the United Kingdom, Granary flour, a proprietary malted-grain flour, is a brand name, so bakeries may call these breads malthouse or malted-grain bread.) [2] See: sprouted bread for similar. Rowie; Loaf. Cottage loaf; Manchet; Milk roll – also known as a ...
MyPyramid was often displayed with the food images absent, creating a more abstract design. In an effort to restructure food nutrition guidelines, the USDA rolled out its new MyPlate program in June 2011. My Plate is divided into four slightly different sized quadrants, with fruits and vegetables taking up half the space, and grains and protein ...
Nutrition Labeling and Education Act of 1990; Long title: To amend the Federal Food, Drug, and Cosmetic Act to prescribe nutrition labeling for foods, and for other purposes. Acronyms (colloquial) NLE Act, "NL&E Act" Enacted by: the 101st United States Congress: Effective: November 8, 1990: Citations; Public law: 101-535: Statutes at Large: 104 ...
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As all grains sprout, natural enzymes within the grain break down the starch of which the grain is composed into simpler sugars, which taste sweet and are easier for yeast to use as food. Malt with active enzymes is called "diastatic malt".