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Quinoa (Chenopodium quinoa; / ˈkiːn.wɑː, kiˈnoʊ.ə /, [2][3][4] from Quechua kinwa or kinuwa) [5] is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins and dietary minerals in amounts greater than in many grains. [6]
Kamut is a kind of wheat often referenced in the conversation about ancient grains. Kamut offers all the health benefits of whole wheat, and then some: loaded with fiber, zinc, niacin, and 100 ...
So what are some examples of whole grains? Here are the different types: Whole wheat flour, bread, pasta and crackers. Whole grain cereals. Black, brown, purple and red rice. Oats. Corn and ...
Many foods were originally domesticated in West Africa, including grains like African rice, Pearl Millet, Sorghum, and Fonio; tree crops like Kola nut, used in Coca-Cola, and Oil Palm; and other globally important plant foods such as Watermelon, Tamarind, Okra, Black-eye peas, and Yams. [2] Additionally, the regionally important poultry animal ...
Teff. Find this tiny grain in its whole form or ground into flour—the main ingredient in injera, a staple flatbread in Ethiopian cuisine. It is a plant native of Eritrea and Ethiopia. “Teff is ...
A cereal is a grass cultivated for its edible grain. Cereals are the world's largest crops, and are therefore staple foods. They include rice, wheat, rye, oats, barley, millet, and maize. Edible grains from other plant families, such as buckwheat and quinoa, are pseudocereals.
Betz explains that both plans focus on eating plenty of whole grains like whole grain bread, brown rice, quinoa or wheat, berries, fruits and vegetables. ... Betz minimizes these types of foods in ...
A grain is a small, hard, dry fruit (caryopsis) – with or without an attached hull layer – harvested for human or animal consumption. [1] 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 ...
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