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A wheat berry, or wheatberry, is a whole wheat kernel, composed of the bran, germ, and endosperm, without the husk. [1] Botanically, it is a type of fruit called a caryopsis . [ 2 ] Wheat berries are eaten as a grain, have a tan to reddish-brown color, and can vary in gluten and protein content from 6–9% ("soft") to 10–14% ("hard").
In the United States, about 40% of the total wheat production is of a strain known as hard red winter wheat, with soft red winter wheat contributing another 15% of the annual wheat crop. There are also winter varieties of white wheat. [4] Soft red winter wheat is also grown in the Canadian province of Ontario, along with white winter wheat. [5]
[83] [60] Raw wheat berries can be ground into flour or, using hard durum wheat only, can be ground into semolina; germinated and dried creating malt; crushed or cut into cracked wheat; parboiled (or steamed), dried, crushed and de-branned into bulgur also known as groats. [84]
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Westend61/Getty Images. Scientific name: Rubus idaeus Taste: Tart-sweet Health benefits: Not only do raspberries have 8 grams of fiber per serving, but they’re packed with diverse antioxidants ...
It is a hard, bread wheat with straws 0.9 to 1.5 metres tall. [2] From the mid-1800s until the early 1900s, Red Fife was the dominant variety of wheat grown in Canada and the northern United States, prized for its hardiness, rust resistance, yield, and milling and baking qualities. [3]
Whole-wheat flour (in the US) or wholemeal flour (in the UK) is a powdery substance, a basic food ingredient, derived by grinding or mashing the whole grain of wheat, also known as the wheatberry.
Various types of potatoes Unprocessed seeds of spelt, a historically important staple food Harvesting Sago pith to produce the starch in Papua New Guinea. A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs ...