Rice - based miso is just as
traditional as barley - based miso.
Not exact matches
More specifically, the brewer must produce no more than 6 million barrels of beer annually, less than one - quarter of the business can be owned or controlled by a company that's not a craft brewer, and the products must be made with
traditional ingredients such
as malted
barley.
Chia seeds have three times more iron than spinach, are nearly six times higher in calcium than milk by weight, and are higher in protein than most
traditional cereals such
as wheat, corn, and
barley.
And then there are desserts such
as cakes, muffins, truffles and a
traditional Turkish creation called Noah's pudding made with
barley, legumes, dried fruits, sugar and nuts.
There is another category of beer that is called «gluten - removed;» these beers are made from
barley in the
traditional brewmaking style, and are not allowed to be labeled
as «gluten - free» in the U.S., although local state laws may differ when the beers are not crossing state lines.
There are also at least a few that mention if bread was made in the
traditional way (freshly ground, sourdough, favor other grains such
as barley, rye, and (red / blue / dark colored) corn with less of wheat, etc.), those with gluten sensitivity would be fine.
Other
traditional whole grains, such
as oats and
barley, are gaining popularity with consumers.
Beans, peas and lentils 1/2 cup (150 g) baked beans in tomato sauce (GI 49) provides an average of 7 g protein 1/2 cup (130 g) canned, drained cannellini beans (GI 31) provides an average of 8 g protein 2/3 cup (125 g) cooked red lentils (GI 26) provides an average of 12 g protein 1 cup (180 g) cooked split peas (GI 25) provides an average of 12 g protein 1 cup (170 g) cooked soy beans (GI 18) provides around 23 g protein 100 g (3 1/2 oz) tofu provides around 10 g protein (GI not relevant
as tofu contain no carbohydrate) 1 cup (250 ml) light soy milk (GI 44) provides around 7 g protein Grains and grain foods 3/4 cup (30 g) Kellogg Special K original (GI 56) provides around 6 g protein 3/4 cup (45 g) Kellogg All - Bran (GI 44) provides around 7 g protein 1/4 cup (30 g) uncooked
traditional rolled oats (GI 57) provides around 3 g protein 1 slice (35 g) Tip Top 9 - grain Original bread (GI 53) provides around 4 g protein 1 slice (40 g) Burgen Soy - Lin bread (GI 52) provides around 6g protein 1 cup (170 g) cooked brown rice (GI 59 — 86, so check the tables and choose a low GI one) provides around 5 g protein 1 cup (170 g) cooked basmati rice (GI 58) provides around 4 g protein 1 cup (180 g) cooked pasta (GI 35 — 54) provides around 6 — 7 g protein 1 cup (180 g) cooked fresh rice noodles (GI 40) provides around 2 — 3 g protein 1 cup (180 g) cooked soba / buckwheat noodles (GI 46) provides around 7 g protein 1 cup (190 g) cooked pearl
barley (GI 25) provides around 4 — 5 g protein 1/2 cup (90 g) cooked quinoa (GI 53) provides around 4.5 g protein Nuts and seeds A small handful (30g / 1oz) of most nuts or seeds will deliver around 5 g protein (GI not relevant
as most nuts and seeds contain almost no carbohydrate, they are rich in good fats) Stock your pantry with legumes, wholegrains (such
as grainy breads, muesli, quinoa, amaranth, brown rice, pearl
barley and rolled oats), nuts (particularly almonds, Brazil nuts, cashews and peanuts), and seeds (sesame seeds, tahini paste, and pumpkin seeds).