Grains

it really depends on what type of beans and the portion size

Whole grains are any grains that have not been processed. This can include wheat, barley, rye, quinoa and even popcorn (bc it's the whole kernel). So, no, whole grain does not necessarily = whole grain wheat. But in breads and crackers, etc it often does. Look at the ingredients to be sure.

You need to have a specific ratio when cooking Quinoa. This is a two to one ratio. You need to have twice as much water than quinoa and then boil it.

Quinoa ko English mein Amaranth aur Urdu meain Sada Bahar Phool ya Gul e Javed kehtey hain

Waheed Singhera Jutt 0322-6800812

Yes, on a still hot night you can hear the leaves squeak as they push up through the whorl. Believe it.

If you have heart and blood problems i wouldn't recommend it but if youre a child it really wont matter and if youre just watching your weight don't its filled with sugar basicaly im saying if your healthy its okay but use it sparingly unless your like a child.

buckwheat, rice, corn, soy,and wheat are some of them

Don't assume that "whole grain" is something other than wheat. Read the labels. There are whole grains that are not wheat - rice, corn, oats - but most whole grain breads include wheat.

If you cannot eat wheat because of the gluten, then you need to become familiar with other grains that you should avoid - which might include rye and barley or even oats.

Maize is a kind of grain used mainly to feed livestock. In the US it's called "corn". A lesser amount is used for food products like corn tortillas, corn meal, and corn chips. The sweeter kind, called sweet corn, is also a popular food item in the US.

Write a robust and detailed answer to the following question - How do I make kefir?

Kefir is a fermented milk drink that originated in the Caucasus region. It is made by adding kefir grains to milk and allowing the mixture to ferment. The kefir grains are a symbiotic culture of bacteria and yeast that feed on the lactose in milk, producing lactic acid and carbon dioxide. This fermentation process gives kefir its characteristic tangy taste and slightly effervescent texture.

To make kefir, you will need:

• milk (cow, goat, or non-dairy alternatives like soy or almond milk)
• kefir grains
• a clean glass jar

Instructions:

1. Pour milk into the glass jar. The amount of milk you use will depend on how much kefir you want to make. A good rule of thumb is to use 1 tablespoon of kefir grains for every cup of milk.
2. Add kefir grains to the milk and stir gently to combine.
3. Cover the jar with a clean cloth or coffee filter and secure with a rubber band.
4. Set the jar in a warm place (around 70-80 degrees Fahrenheit is ideal) to allow the kefir to ferment. The fermentation process will take 24-48 hours.
5. After 24-48 hours, check on the kefir. It should have a slightly tangy taste and slightly effervescent texture. If it is too tart for your liking, you can allow it to ferment for a longer period of time.
6. Once the kefir is to your liking, strain the kefir grains from the milk using a fine-mesh strainer or cheesecloth.
7. Transfer the strained kefir to a clean glass jar and store in the refrigerator. The kefir will continue to ferment slowly in the refrigerator, so you may want to give it a taste before using to see if it is to your liking.
8. The strained kefir grains can be reused to make more kefir. Simply add them to fresh milk and follow the above instructions.

Corn is a grass and is classified as a grain. It is often served as a vegetable, but is a grain.

most of the time :)

Samba wheat rawa is made from pure Samba variety wheat including the skin of the wheat which contains many B Complex Vitamins and the sooji wheat rawa is amde from wheat too but with ordinary wheat not the samba quality and its without the wheat skin

1) It is difficult to describe the taste of a durian since, a) there is little to compare it with and b) not all durians taste the same. I think a sweet butterscotch type of taste is probably near.

2) It smells awkwardly sweet, and tastes like a mix between pineapple and raw onions. (I found it quite unpleasant.)

3.) It taste like Heaven, smell like Hell but you can drink Durian as juice in Mandura beverage and it really taste like Heaven

Corn or maize contains carbohydrates and simple sugars such fructose, glucose, and sucrose. The starch from maize contains two glucose polymers (amylose and amylopectin).

1. Whole grain has more fiber than whole wheat. More fiber may help the lower colon stay healthy and aids in proper elimination of waste. 2. Whole wheat is a marketing term that is basically meaningless. Most flour is made from wheat so is in-fact whole wheat flour unless some other grain flour has been added such as rye, oats, corn, potato or other possible flours have been added. 3. Whole grain is lower on the glycemic scale than whole wheat making it slower to be digested and absorbed, thus may be a better choice for diabetics and people interested in weight loss. 4. Because whole grain is less processed than whole wheat it may retain more of it's original vitamins and fiber than the more processed flours used to make whole wheat and other breads. 5. Typically the baker knows the consumer who is looking for whole grain is health conscious and is more likely to use 'healthier' oils and may use flours with less preservatives.

I Have A Corn Plant That Is 34 Years Old And Still Looks Healthy. I Have ANotheR Which Is An Offspring.

The maize was important to because for eat.The Maya's main crop was maize.The maize they grew, however,was smaller than modern ear of corn

it is a grain used to plant food with

It's probably in a box, so it would smell like cardboard for starters lol. And it would smell like the other items

in/on the shelf.

Multigrain breads come from just about every country around the globe. The name is used to describe breads that have multiple types of grains that have been minimally processed. The multigrain bread is the best choice for a healthy diet.

Here are the Aggregate Nutritional Density Index (ANDI) scores of cereal grains:

Oats, old-fashioned or steel-cut 53

Corn 44

Barley, whole grain; Wild Rice 43

Brown Rice 41

Sprouted Grain Bread 39

Pearled Barley 32

Yellow corn, canned 28

Kamut 27

Wheat Berries; Whole Wheat Bread; Whole Wheat Bagel; 25

Cornmeal, whole grain; Granola 22

Buckwheat; Quinoa; Whole Wheat Tortilla 21

Rye Bread 20

Millet; Quick Oats, Whole Wheat Pasta, Whole Wheat Pita; Pumpernickel Bread 19

Bagel; White Bread; White Pasta 18

Bulgur 17

Popcorn, air-popped; Raisin Bread 16

White Flour Tortilla; Couscous 15

English Muffin; Pretzels 13

Rice Cakes; Corn Tortilla; White Rice 12

Granola Bar; Saltines 11

Corn Pasta; Rice Milk 10

Oreos 9

Fig Bars; Graham Crackers; Popcorn, oil popped, no salt; Toaster Pastry 8

Corn Chips 6

Chocolate Cake; Pound Cake 5

Corn Syrup 1

Canadians grow large amounts of wheat, so they almost certainly make their own flour.

1 cup of cooked quinoa contains roughly 222 calories.

Corn, or by its more international name, maize, is usually grown by tilling up the soil, working it down smooth to make a good seedbed, and planting the seed (by hand or machine) about 1 to 2 inches (2.5 to 5 cm) down in the soil. If the soil is damp and warm enough (50 deg. F or higher), the corn will emerge in 1 to 2 weeks. Then weeds, insects, and diseases need to be controlled for the next two to four months. If the corn is for human consumption (sweet corn), it will be ready to harvest about 18 to 21 days after the pollen has fallen on exposed silks. If the corn is to be grown to full maturity (senescence), it will be ready when the the kernels have dried on the cob to the point where they are quite hard and can be separated completely from the cob. Dried corn kernels can be stored the longest if they are dried to about 15% moisture content.