Nutritional value, components and types of cereals and starch

Question 1

any of several variously shaped edible preparations made from a flour and water dough, such as spaghetti

Answer 1

pasta

Question 2

a white crystalline substance found in animal tissues and various foods

Answer 2

cholesterol

Question 3

are fiber-associated compounds found in many plants families and common foods, including grains, nuts, seeds, vegetables, and drinks such as tea, coffee or wine

Answer 3

lignans

Question 4

a plant-derived chemical that is not considered an essential nutrient in the human diet but it is believed to have beneficial health effects

Answer 4

phytochemical

Question 5

any of numerous substances, occuring in plants, that form stable foams with water

Answer 5

saponin

Question 6

these are the seeds of certain grasses, the most important of which are wheat, oats, rice, barley, corn, rye and buckwheat

Answer 6

grains

Question 7

the germ, bran, and endosperm makes it whole

Answer 7

whole grains

Question 8

any grass cultivated for its edible grain

Answer 8

cereals

Question 9

commonly known whole grains with great potential in recipes

Answer 9

wheat

Question 10

a hearty grain with a beautiful nutty flavor. It is a classic addition to soups and stews

Answer 10

barley

Question 11

An extremely versatile
item to have in your
pantry, can be
added to sweet and
savory meals alike.

Answer 11

oats

Question 12

A popular gluten-free
grain

Answer 12

rice

Question 13

it is higher in fiber, vitamins and minerals than most other whole grains and its distinct earthy flavor, along with
its high gluten content, make it one of the most favored grains for bread-making.

Answer 13

rye

Question 14

it is rich in antioxidants, mainly vitamin C and can be woven into a number of recipes

Answer 14

corn

Question 15

it is a great healthy substitute in lieu of other refined grains, as it’s high in fiber, protein, essential amino acids and iron.

Answer 15

quinoa

Question 16

it is the dried, ground, precooked kernels of durum wheat and is most known for bein the main ingredient in middle eastern dishes

Answer 16

bulgur

Question 17

is an ancient Italian whole grain that’s similar in flavor and texture to barley.

Answer 17

Farro

Question 18

it is another Middle Eastern grain derived from green durum wheat. It is harvested when the wheat is younger

Answer 18

Freekeh

Question 19

it contains all nine essential amino acids

Answer 19

Amaranth

Question 20

9 essential amino acids

Answer 20

1. Histidine
2. Isoleucine
3. Leucine
4. Lysine
5. Methionine
6. Phenylalanine
7. Tryptophan
8. Threonine
9. Valine

Question 21

biosynthesis of proteins

Answer 21

Histidine

Question 22

helps to make hemoglobin

Answer 22

isoleucine

Question 23

protein synthesis, tissue regeneration and metabolism

Answer 23

leucine

Question 24

for proper growth, and a nutrient responsible for converting fatty acids into energy and helping lower cholesterol

Answer 24

lysine

Question 25

helps protect the body from damage caused by ionizing radiation

Answer 25

methionine

Question 26

improve memory and learning ability

Answer 26

phenylalanine

Question 27

help make melatonin and serotonin

Answer 27

tryptophan

Question 28

helps maintain the proper protein balance in the body

Answer 28

threonine

Question 29

helps stimulate muscle growth and regeneration and energy production

Answer 29

valine

Question 30

ancient grain commonly found and used in german cuisine

Answer 30

spelt

Question 31

can be found in yellow, red, white, or grey varieties

Answer 31

millet

Question 32

the small, triangular seeds of the buckwheat psuedocereal deliver a nutty, bitter flavor along with antioxidants and fatty acids

Answer 32

buckwheat

Question 33

also known as kamut and is a grain derived from Egypt that is high in Vitamin E and protein

Answer 33

khorasan

Question 34

15 types of grains, whole grains, and cereals

Answer 34

wheat barley oats rye rice corn quinoa bulgur farro freekeh amaranth spelt millet buckwheat khorasan

Question 35

3 major parts of grains

Answer 35

bran, endosperm, germ

Question 36

it is the outer layer of the grain

Answer 36

bran

Question 37

it is the main part of the grain

Answer 37

endosperm

Question 38

it is the smallest part of the grain

Answer 38

germ

Question 39

why do we need to eat more whole grain foods?

Answer 39

fuel for the body fuel for the mind early disease prevention

Question 40

these can lower the risk of coronary heart disease, and slow or turn back cancers in animals

Answer 40

lignans

Question 41

it reduces the glycemix index of food which is important for people with diabetes and helps protect against the development of cancer cells in the colon

Answer 41

phytic acid

Question 42

can be found in certain fish oils, especially shark liver oil

Answer 42

squalene

Question 43

oryzanol

Answer 43

a substance that is taken out of rice bran oil.

Question 44

these have antioxidant effects

Answer 44

phenolic compounds

Question 45

these are compounds found naturally in plants that are structurally similar to cholesterol

Answer 45

phytosterols

Question 46

odorless, tasteless, white substance occurring widely in plant tissues and obtained chiefly from cereals and potatoes

Answer 46

starch

Question 47

usually involve cutting out most starchy foods

Answer 47

low-carb diets

Question 48

only found in foods that come from plants

Answer 48

fiber

Question 49

two types of fiber

Answer 49

insoluble fiber soluble fiber

Question 50

the body cannot digest this type of fiber, so it passes through the gut

Answer 50

insoluble fiber

Question 51

can be partly digested and may help reduce the amount of cholesterol in the blood

Answer 51

soluble fiber

Question 52

types of starchy foods

Answer 52

potatoes rice and grains bread pasta

Question 53

great choice of starchy food

Answer 53

potatoes

Question 54

excellent choice of starchy food

Answer 54

rice and grains

Question 55

healthy choice to eat

Answer 55

bread

Question 56

another healthy meal option, it consists of dough made from durum wheat and water

Answer 56

pasta

Question 57

you've got until the end of this date to use or freeze the food before it becomes to risky to eat

Answer 57

use by

Question 58

best before

Answer 58

you can eat food past this date but it might not be at its best quality