Sentences with phrase «whole grain kernels»

Whole grain kernels contain quite a bit of non-digestible fiber, but after being ground into finer particles (for example, by chewing), or separated into its components, corn is very digestible.

In essence, brewer's rice is the leftover material that would otherwise be thrown away — milled rice kernels are only about 50 % to 65 % the original size of the whole grain kernel, so brewer's rice is only about 25 % the size of the original.

Not exact matches

Add the cooked whole oats or other grain as well as quick pickled beetroot, pomegranate kernels and sauerkraut to the kale and mix well.

Brown rice is a whole grain and contains the entire grain kernel, all three of its parts.

2 Tbsp + 1/4 c canola oil, divided 1 large red bell pepper, coarsely chopped 4 scallions, thinly sliced 1 1/2 c yellow cornmeal 1/2 c whole grain pastry flour 1 3/4 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 1/8 tsp freshly ground black pepper 1 c fat - free plain yogurt 1 large egg 2 large egg whites 2 tsp brown sugar 3/4 c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can)

salt and pepper to taste 1 large handful of baby spinach, chopped 2 tablespoons chopped parsley or cilantro 3 tablespoons sunflower seeds kernels 3/4 cup / 1 oz / 30g freshly grated Parmesan 100g / 3.5 oz / 1/2 cup cubed feta 2 teaspoons whole - grain mustard 2 large eggs, lightly beaten 3/4 cup / 180 ml milk 2 cups flour (see headnote!)

GRANOLA (WHOLE GRAIN ROLLED OATS, BROWN SUGAR, CRISP RICE [RICE FLOUR, SUGAR, SALT, MALTED BARLEY EXTRACT], WHOLE GRAIN ROLLED WHEAT, SOYBEAN OIL, WHOLE WHEAT FLOUR, SODIUM BICARBONATE, SOY LECITHIN, CARAMEL COLOR, NONFAT DRY MILK), CORN SYRUP, BROWN RICE CRISP (WHOLE GRAIN BROWN RICE, SUGAR, MALTED BARLEY FLOUR, SALT), PEANUT BUTTER SPREAD (PEANUTS, SUGAR, PALM OIL, SALT), SEMISWEET CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, SOY LECITHIN, VANILLA EXTRACT), INVERT SUGAR, PEANUT FLAVORED CHIPS (SUGAR, PALM KERNEL AND PALM OIL, PARTIALLY DEFATTED PEANUT FLOUR, LACTOSE, DRY WHEY, DEXTROSE, CORN SYRUP SOLIDS, SOY LECITHIN, SALT, VANILLIN [ARTIFICIAL FLAVOR]-RRB-, CORN SYRUP SOLIDS, GLYCERIN.

For those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.

salt and pepper to taste 1 large handful of baby spinach, chopped 2 tablespoons chopped parsley or cilantro 3 tablespoons sunflower seeds kernels (personal preference - next time I will chop these) 3/4 cup freshly grated Parmesan 1/2 cup cubed feta 2 teaspoons whole - grain mustard (I was out and used creamy dijon) 2 large eggs, lightly beaten 3/4 cup milk 2 cups unbleached all - purpose flour 4 teaspoons aluminum free baking powder 1 teaspoon fine - grain sea salt

Finely ground whole grain flour milled from 100 % of the wheat kernel.

A complete whole grain flour milled from kernels of hard red wheat.

It is a whole grain wheat, similar to wheat berry, that is often sold in different grades depending on the size of the kernels or how finely or coarsely cracked they are.

A low protein whole grain flour milled from 100 % organic soft wheat kernels.

I've made a few changes to the recipe, namely using a heart - healthy oil, substituting whole - grain flour, reducing the sugar and throwing in some fresh or frozen corn kernels (optional).

Whole wheat flour: Made from the whole kernel of the wheat grain — bran, germ and endosperm — whole wheat flour is higher in dietary fiber than white flour and has a better nutritional proWhole wheat flour: Made from the whole kernel of the wheat grain — bran, germ and endosperm — whole wheat flour is higher in dietary fiber than white flour and has a better nutritional prowhole kernel of the wheat grain — bran, germ and endosperm — whole wheat flour is higher in dietary fiber than white flour and has a better nutritional prowhole wheat flour is higher in dietary fiber than white flour and has a better nutritional profile.

Our organic cornmeal retains the hull and germ of the corn kernels, preserving the whole grain nutrition.

Farro is a rustic, chewy variety of whole - kernel wheat rich in protein and fiber, and usually stocked in nice groceries with other heirloom grains, such as quinoa, or look wherever Mediterranean pastas and rices are sold.

These kernels are the whole wheat grain — bran and germ intact.

By fresh oats I mean whole oat kernels from a farmer's field similar to other grains you might buy such as whole wheat berries, with only their inedible outer hull removed.

When soaked, the phytic acid takes a while to go away if the grains are whole kernels — about 8 - 12 hours.

Whole grain brown rice contains all three layers of the kernel - the bran, germ, and endosperm - which provides superior nutrition value over white rice.

Whole grains include the entire grain seed, usually called the kernel.

If the kernel has been cracked, crushed, or flaked, then, to be called a «whole grain» a food must retain the same relative proportions of these components as they exist in the intact grain.

Whole grains contain all the essential parts and naturally occurring nutrients of the entire grain kernel in their original proportions.

A whole grain includes the entire grain seed, or kernel.

Whole grains are not refined and consist of all three intact grain kernel components — the bran, endosperm and the germ.

The germ is the vitamin and mineral rich embryo of the wheat kernel that is removed during the refining of whole wheat grains to white flour.

The whole kernel of truth: as part of your healthy way of eating, whole grains can significantly lower your risk of cardiovascular disease, obesity and type 2 diabetes.

Buckwheat kernels are limited to 1/4 cup — this would be the whole grain.

The whole kernel of truth: as part of your healthy way of eating, whole grains, such as buckwheat, can significantly lower your risk of cardiovascular disease, obesity and type 2 diabetes.

This is how grains have been consumed over the millennia: stored in whole kernel form and milled fresh, full of life and nutrients.

Oats are a whole grain, meaning the grain is intact and the kernel is composed of three distinct parts: the bran, endosperm, and germ.

Summer black radish Soy lecithin Wheat grass Cucumber, fresh Sprouts Barley grass Soy nuts, soaked / dried Dandelion Red radish Avocado Endive, fresh Tomato Cabbage lettuce, fresh Celery Garlic Lima beans Soybeans, fresh Navy beans Beet Green beans Lemon Carrot Wheat kernel Spinach Turnip Limes Chives Watercress Horseradish Leeks, bulb Red cabbage Pumpkin seed Zucchini Sunflower seed Peas, fresh Kohlrabi Banana, unripe Lamb's lettuce Savoy cabbage Evening primrose oil Almonds Flax seed oil Borage oil Cherry, sour White cabbage Cauliflower White radish Tofu Onion Soy flour Lettuce Green cabbage Potato Asparagus Buttermilk Olive oil Flax seed Peas, ripe Brazil nuts Sesame seed Coconut, fresh Brussels sprouts Buckwheat grouts Spelt Lentils Watermelon Hazelnut Grapefruit Rye bread Red currant Cantaloupe Macadamia nut Liver Organs Butter Cherry, sweet Dairy cream Bread, whole grain Date Plum Oysters Raspberry Blueberry Strawberry Black currant White biscuit Corn oil Margarine Sunflower oil Cranberry Honey Grape, ripe Gooseberry, ripe Walnut Currant Tangerine Mango Brown rice syrup Barley malt syrup Cashew Milk sugar Turbinado sugar Sucanat Wheat, non-stored Fruit juice, natural Orange Papaya Apricot Fructose Peach Pear Banana, ripe Bread, white Mandarin Fresh water fish Brown rice, non-stored Pineapple Ketchup Mayonnaise Peanut Beet sugar Molasses Wine Pistachio Sugar, white Hard cheese Chicken Eggs Ocean fish Chocolate Coffee Beer Artificial sweeteners Antibiotics Tea, black Fruit juice, sugar sweetened Beef Veal Soy sauce Pork Liquor Vinegar

The endosperm is the middle of the whole wheat grain, and the largest part of the kernel.

Whole Grains Versus Refined Grains Whole grains contain the endosperm, the germ, and the bran of the grain kernel Grains Versus Refined Grains Whole grains contain the endosperm, the germ, and the bran of the grain kernel Grains Whole grains contain the endosperm, the germ, and the bran of the grain kernel grains contain the endosperm, the germ, and the bran of the grain kernel (1,2).

To qualify for this claim, a product must contain all portions of the grain kernel, contain at least 51 percent whole grain by weight per reference amount customarily consumed, and meet specified levels for fat, cholesterol, and sodium.18 A health claim might read, «Diets rich in whole - grain foods and other plant foods and low in total fat, saturated fat, and cholesterol may help reduce risk of heart disease and certain cancers.»

This seed, also known as the kernel, is made up of three key parts: the bran, the germ, and the endosperm (see diagram: Anatomy of a Whole Grain Kernel).

Whole grain means that the entire grain kernel is in the food.

In its natural state growing in the fields, whole grain is the entire seed of the plant (also called the kernel), consisting of three parts: the bran, the germ and the endosperm.

Wheat bran, for example, which constitutes 15 % of most whole - grain wheat kernels but is virtually non-existent in refined wheat flour, is rich in minerals, antioxidants, lignans, and other phytonutrients; mdash; as well as in fiber.

When I had my feed and grain store, I sold tons of World's Best (made from whole kernel corn, not the cob) and over the years had a couple of people tell me it saved their marriage, and they were only half kidding.

«Whole» grains, which contain the entire grain kernel (the bran, germ, and endosperm), are good quality carb sources.

Barley is a low GI food, an excellent source of dietary fibre and, unlike many grains that only contain fibre in their outer layer, the fibre in barley is throughout the whole kernel.