Wheat is an important source of carbohydrates. Globally, it is the leading source of vegetable protein in human food, having a protein content of about 13%, which is relatively high compared to other major cereals but relatively low in protein quality for supplying essential amino acids. When eaten as the whole grain, wheat is a source of multiple nutrients and dietary fiber. In a [...]
When you add sweetness to your morning cup of coffee, most likely you choose white, granulated sugar. You could also use sugar in the raw or brown sugar, both products of sugar cane purification. Sugar in the raw, or raw sugar, is a light, golden brown crystal that has a mild, caramel taste. Brown sugar [...]
Soybean meal is used in food and animal feeds, principally as a protein supplement, but also as a source of metabolizable energy. Typically 1 bushel (i.e. 60 lbs. or 27.2 kg) of soybeans yields 48 lbs. (21.8 kg) of soybean meal.Some, but not all, soybean meal is produced from the residue left after oil extraction. Removal of the oil, which is used mostly in food, but also for industrial [...]
Oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips, and in this sense might be more accurately termed edible oil. Oil is typically a liquid at room temperature, although [...]
Corn has become a staple food in many parts of the world, with the total production of corn surpassing that of wheat or rice. However, little of this corn is consumed directly by humans: most is used for corn ethanol, animal feed and and etc.
Barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago.Barley has been used as animal fodder and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are [...]
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the agricultural commodity with the third-highest worldwide production (rice, 741.5 million tonnes in 2014), after sugarcane (1.9 billion tonnes) and maize (1.0 billion tonnes). Since sizable portions of sugarcane and maize crops are [...]
