Nutritional Information

Barley Oats
Bean Peas 
Bran Rice
Corn Rye
Flour Soybean
Millet Wheat

 Barley Nutrition

Composed of 8-10% protein, 62-65% starch, 1-3% fat and 2-3% mineral matter. Approximately 60% of all barley produced is ground or rolled and mixed with other ingredients.

Because it is low in gluten it is not usually used to make bread. It can be mixed with wheat to make heavy and nourishing bread which keeps well.The grain is eaten in soups, porridge, casseroles barley water and flour for flat breads.


 Bean Nutrition

Many beans good sources of vegetable protein, contain 7% carbohydrates are rich in vitamins and are important food staples. Some beans contain more protein than meat and are very rich in minerals salts and vitamins.

Almost all parts of the plant are highly nutrious, rich in protein and vitamins.


 Bran Nutrition

Bran is the outer layer of cereal grain, such as wheat and rye, that is removed in the process of manufacturing flour or meal. When added to cereals or to bread flour, it is an important element in human nutrition, providing roughage in the from of cellulose.


 Corn Nutrition

Corn is used primarily as a food in many areas of the world. Because corn is deficient in protein, both in quality and in quantity, nutritional problems often arise when it makes up a large proportion of the diet. The development of high-oil, waxy, and modified protein corns is expected to improve the nutritional quantities of corn in the future.

Corn contains 354 Cal per 100 grams, it is rich in starch,
lipids, proteins and carbohydrates.

There are several varieties:

Grain corn- Usually used for animal feed but can be ground
into flour or semolina and used to make bread, pancakes,
fritters, waffles and many cakes. It does not contain gluten and, as a thickener, gives a smooth, clear sauce and is frequently
used in Chinese cooking.

Sweet corn- kernels of sweet corn contain sugar and
have a translucent appearance.

Popcorn- is prepared by heating the grains in oil until
they puff and burst.


 Millet Nutrition

Millet is a important ingredient in many cultures. It is rich in magnesium, iron, vitamins A and B and is used and sold in the form of grains, flakes, and flour. Strong nutty flavored grain is ground and eaten as porridge or in flat breads.

Millet meal can also be made by grinding whole millet, and can be used in baked goods and cereal.


 Oat Nutrition

Oats are very nutritious and contain more protein and fat than than other cereals and are also very rich in minerals and vitamins. They are therefore fortifying and rich in energy and are particularly suitable as food for invalids and children.

Oat seeds contain 8% to 14% protein, 63% carbohydrate, 2% to 3% fat, and 2% to 2.5% minerals. Although they do not contain the gluten protein that makes wheat the major bread cereal, oats are nevertheless a nourishing food.


 Peas Nutrition

Have a high protein content and can be preserved by drying. They provide 92 Calories per 100 grams and contain 16% carbohydrates. They are also rich in phosphorus, potassium, and vitamins.

Peas are best used for thickening soups and stews.


Rice Nutrition

Rice comes in short, medium or long kerneled varieties. Protein content of rice is lower than that of wheat and other major cereal grains. The whole (unhulled) rice kernel contains vitamins, thiamine, niacin, and rioflavin.

Rice is usually eaten as milled whole grain. Rice flour, prepared from broken grains, is used as a thickener, or a substitute flour for people with wheat and gluten allergies, and can be mixed with other flours. Rice does not contain gluten and therefore cannot be used for bread baking.

Because the milling process removes vitamins from rice and other grains, an enriched rice, whose kernels are coated with vitamins and minerals supplements, is now available. Rice is also a excellent source of high energy carbohydrates, is rich in certain essential amino acids. External layers contain vitamin B1, B2 and minerals, and therefore whole rice is nutritionally superior to white rice.

The whole grain (the paddy) is 20% hull, 13% bran, 3% polishing, 64% grain. The hull, bran, and polishing are removed from the rice and are milled. Unmilled brown rice retains the outer bran layer and much of the nutrient value of whole rice.


 Rye Nutrition

Is a cereal grain and is closely related to wheat and is grown as a bread grain, livestock feed, and for distillation into grain alcohol spirits.

Lacks in glutenous proteins that make wheat dough elastic enough for leavening. Bread and crackers can be made from rye either by itself or in a wheat blend.

Bread made from rye is heavier, denser, and usually darker than wheat bread.


 Soybean Nutrition

Soybean is high in protein. and is an important human food because they are unusually complete in proteins: 8 essential amino acids which are building blocks of protein and soybeans contain 7 in sufficient quantity and are deficient only in methionine, which can be supplied from wheat or corn. Soybean flour is two times as rich in protein as wheat flour

Popularity of soybeans in China and other eastern Asian countries was due to their wide use as a food.

Tofu is made from coagulated soybean milk, has become well known to western eaters of East Asian cuisines.

Soybeans are eaten in different ways: as green or dried bean and can be made into soy milk, curds, cheese, and various sauces and are major source of vegetable oil. Soybean protein is increasingly used as a meat imitation or substitute.


 Wheat Nutrition

The object of flour milling is to separate the kernel,
outer bran, endosperms and germ. The kernel is made of
starch and gluten proteins.

Breeding programs in many worldwide research centers
have improved baking quality and enriched nutrition.

Wheat and other cereal grains do not contain appreciable amounts of vitamins A, D, or C, but do contribute minerals
and the vitamins thiamine, riboflavin, and niacin. Breeding programs can be expected eventually to improve the total nutritive value of wheat.

Proteins must not be denatured during the drying process because this action destroys the vital dough-forming properties. Gluten is mainly used in the bread making industry. Dried gluten contains 75% to 85% protein, 5% to 10% lipids and some starch.

Physical and chemical properties of wheat differ from those
of other cereal grains because wheat proteins can form gluten,
a necessary substance in bread making. Gluten-rich flour develops into a dough that retains fermentation gases, thus causing the dough to rise.

Wheat is commonly used in bread making

Durham wheat is used in pasta products

Club wheat is used in cakes and pastries

Wheat ground into flour and made into baked products is the form in which most wheat is consumed. Pasta produces are popular and represent an expanding market. Durham wheat is especially suitable for pasta. Puffed, flaked, and rolled wheat is used in breakfast foods. Processed wheat germ is used in various specialty foods and to produce vitamin E. Wheat-germ meal has a protein content of about 29 percent.

By-products of flour milling process are bran, shorts, germ, and low-grade flour usually marketed as feed.


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