GRAINS, LEGUMES, NUTS AND SEEDS Chapter 31Food For Today.
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Transcript of GRAINS, LEGUMES, NUTS AND SEEDS Chapter 31Food For Today.
![Page 1: GRAINS, LEGUMES, NUTS AND SEEDS Chapter 31Food For Today.](https://reader034.fdocuments.us/reader034/viewer/2022050809/5697bf821a28abf838c85b66/html5/thumbnails/1.jpg)
GRAINS, LEGUMES, NUTS AND SEEDS
Chapter 31Food For Today
![Page 2: GRAINS, LEGUMES, NUTS AND SEEDS Chapter 31Food For Today.](https://reader034.fdocuments.us/reader034/viewer/2022050809/5697bf821a28abf838c85b66/html5/thumbnails/2.jpg)
WHY GRAINS??
• Grains have been the most important staple in the world’s food supply for thousands of years
• Available in all parts of world, nutritious, good source of energy, inexpensive
• How many grains can you name?
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WHAT ARE GRAINS?
• Grains are the seeds of plants in the grass family
• Common grains in North America include wheat, rice, corn, buckwheat, oats, rye and barley
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PARTS OF A SEED
• GERM - tiny embryo that will grow into a new plant
• ENDOSPERM – food supply for the embryo, made up of proteins, starches and other nutrients
• BRAN – outer coat
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OTHER FOODS FROM SEEDS
• Besides grains, other foods come from seeds of plants
• Examples: dry beans and peas, nuts, and sunflower seeds
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NUTRIENTS IN GRAINS
GRAINS ARE PACKED WITH NUTRIENTS
• Endosperm is high in complex carbohydrates and protein
• Bran is rich in fiber, B vitamins and minerals
• Germ is high in vitamins, iron, minerals
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PROCESSING• The outer husk is
removed in processing leaving the grain seed, or kernel
• Whole Grains use the entire kernel
• Whole grains are rich in nutrients and fiber
• Examples: whole wheat flour and brown rice
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Processing, Cont.
• When the bran and germ are removed, the remaining endosperm is made into white flour, breakfast cereals
• Nutrients are lost in processing
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Processing, cont.
• ENRICHMENT means that nutrients lost in processing are added back.
• FORTIFIED means that manufacturer has added 10% or more of the daily value for that nutrient
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BUYING GRAINS
• Keep nutrition in mind• Choose whole grains
as much as possible• Look for products low
in fat, sugar and salt
• Try different varieties
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RICE• Short grain rice is moist
and sticky
• Medium Grain is less sticky
• Long grain is fluffy and the grains stay separated
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RICE
• Brown rice is the whole grain variety. Only the outer hull has been removed
• White rice has the bran and germ removed
• Converted rice has been parboiled to save nutrients before the hull is removed
• Instant rice has been precooked and dehydrated
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PASTA
• Pasta is Italian word for paste
• Dough from flour and water is rolled thin and formed into hundreds of shapes
• Pasta is available in whole wheat and enriched
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BREADS• Bread may be whole
grain and white• Available in many
shapes, sizes and styles• Leavened breads have
an agent to make them rise – yeast or baking powder
• Unleavened are flatbreads such as Pita
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WHEAT BREAD
• When buying, read the label
• Whole wheat means the product is made from whole grain
• Wheat means some part of bran has been removed
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STORING GRAINS
• Store whole grains in the refrigerator – they can spoil
• Refrigerate fresh pasta
• Store uncooked grains such as rice and dried pasta in a cool, dry place
• Store breads at room temperature. In humid weather, refrigerate or freeze
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PRINCIPLES OF COOKING
• Grains are dry, so they must be cooked in water
• Follow package directions