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Psyllium husk after processing Plantago afra, a member of the plant genus from which psyllium can be derived. Psyllium (/ ˈ s ɪ l i əm /), or ispaghula (/ ˌ ɪ s p ə ˈ ɡ uː l ə /), is the common name used for several members of the plant genus Plantago whose seeds are used commercially for the production of mucilage.
Meanwhile, whole psyllium husk can be used as an ingredient and works best for making breads due to their texture, Franziska Spritzler, R.D., a registered dietitian and certified diabetes educator ...
Dietary fiber is defined to be plant components that are not broken down by human digestive enzymes. [1] In the late 20th century, only lignin and some polysaccharides were known to satisfy this definition, but in the early 21st century, resistant starch and oligosaccharides were included as dietary fiber components.
It is a common source of psyllium, a type of dietary fiber. [5] Psyllium seed husks are indigestible and are a source of soluble fiber which may be fermented into butyric acid – a short-chain fatty acid – by butyrate-producing bacteria. [6] Plantago ovata is the most popular source for commercial products containing psyllium. [7]
Cereals are edible seeds that are used to create many different food products.. An edible seed [n 1] is a seed that is suitable for human or animal consumption. Of the six major plant parts, [n 2] seeds are the dominant source of human calories and protein. [1]
Rice husk ash has long been used in ceramic glazes in rice growing regions in the Far East, e.g. China and Japan. [2] Being about 95% silica, it is an easy way of introducing the necessary silica into the glaze, and the small particle size helps with an early melt of the glaze.
Husk (or hull) in botany is the outer shell or coating of a seed. In the United States, the term husk often refers to the leafy outer covering of an ear of maize (corn) as it grows on the plant. Literally, a husk or hull includes the protective outer covering of a seed, fruit , or vegetable .
Some 25% to 40% of young children are reported to have feeding problems—mainly colic, vomiting, slow feeding, and refusal to eat. [11] It has been reported that up to 80% of infants with developmental handicaps also demonstrate feeding problems while 1 to 2% of infants aged less than one year show severe food refusal and poor growth. [12]
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