Grains

musty or bland

corn on the cob! hence why maize is sometimes called corn.

Quinoa is a plant with very small grains; sago is a type of starch.

It depends on how big the bags are. There are 20 100-pound bags, 40 50-pound bags, or 200 10-pound bags, etc. in a ton.

Gruel is a thin porridge that is made of a grain cooked in water or milk. To make gruel, mix a grain such as oats, wheat, millet or barley with milk or water and cook until the desired consistency is reached. In very poor times, gruel has even been made from acorns.

The company that makes Corn Flakes is Battle Creek Toasted Corn Flake Company. The company was started in 1906. The flakes are sprayed with vitamins and minerals to make them nutritious.

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The label on the 42oz Quaker Oats, Old Fashion ( not 1 minute instant oats ) says

Ingredient: 100% Natural Whole Grain Quaker Quality Rolled Oats. If the product had wheat or rye in it, then it would have to specify that in the ingredients, right !!

Flax seed are very similair in appearance to seseme seeds. You can buy them in bulk at stores such as whole foods or sunflower market. I buy mine in a pre-packaged bag at Trader Joe's for about 3 bucks. I add them to stir-fry, salads, top off yogurt... they're pretty crunchy and taste sorta nutty - pretty healthy for you too. Hope this helps :)

Grains are small, hard, and dry seeds. They come from grain crops. Grains are a large part in the American diet.

The t empature of wheat is mainly grown at 50-80 degress. On a hpt summer fay wheat can be found of farms, but can also be found sill growning in winter. Wheat is a good resource to as at Ihatewheat.com

According with U.S. Grains Council´s website (www.grains.org) a sorghum bushel is 56 pounds.

No, it is a starch - not a vegetable.

There is no word for quinoa in Marathi, so it is juts referred to as "quinoa." Quinoa is a South American word.

Wheat, triticale, oats, and spelt grow well in moderate weather. Barley and rye are able to grow in moderate to subarctic. Others are grown in the tropics. Some are only grown in cooler highlands.

alanine, arginine, cystine, leutine, etc...

Most bagels are made with enriched flour which is basically the equivalent of eating sugar. The human body begins turning enriched flour into sugar as soon as it comes into contact with saliva. The process of producing enriched flour removes the dietary fiber which has great dietary benefits. Eating any food made with enriched flour (e.g. white bread, English muffins, donuts) rather than whole grains is like eating "empty calories." The body converts this to sugar which can then be stored as fat. It is important to check the ingredients when purchasing any bread product such as bagels to ensure they are made from 100% whole grains NOT flour.

It is rare to find whole grain bagels in traditional grocery stores because most Americans prefer the flavor of flour bagels. If you cannot find whole grain bagels at your local grocer, search for a local health food store such as Whole Foods or Trader Joe's. They are much more likely to carry healthy alternatives.

ya mam meow

It's generally thought to have been developed by mesoamericans in the northern areas of what is now Mexico.

Its only worth between 5 and 10 bucks bud.

barley is considered a cereal grain

Its called a Baajra or bajra

Because bulgur is precooked, it has a very long - almost indefinite - shelf life.

It turns purple... DUHHHH everyone knows that!!

It tastes a bit nutty, like couscous or rice. It's texture is light and fluffy. Be sure to rinse the quinoa before cooking, or it might have a sour/bitter taste, or might taste too muddy or earthy.