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Multigrain bread is a type of bread prepared with two or more types of grain. [1] Grains used include barley, flax, millet, oats, wheat, and whole-wheat flour, [2] [3] among others. Some varieties include edible seeds in their preparation, [4] such as flaxseed, quinoa, pumpkin seeds, and sunflower seeds.
The cereal itself contains whole grain oat flour, corn flour, sugar, whole wheat flour, calcium carbonate, salt, baking soda, tocopherols (for artificial preservation), and B vitamins. [3] It formerly contained the artificial preservative BHT; this was removed in late 2021.
Cereal grains 19,000 years old have been found at the Ohalo II site in Israel, with charred remnants of wild wheat and barley. [ 1 ] During the same period, farmers in China began to farm rice and millet, using human-made floods and fires as part of their cultivation regimen.
There are multiple grains such as cereal grains (e.g. wheat, rice, oats, barley, corn, wild rice, and rye) as well as pseudocereals (e.g. quinoa and buckwheat) that may be labeled whole grains. [37] When wheat is milled to make flour, the parts of the grain are usually separated and then are recombined to make specific types of flour, such as ...
The processing of grains helps to separate the bran and cereal germ, but may remove nutrients, such as B vitamins and dietary fiber. [32] Processing is the modification of a grain or mixture of grains usually taking place in a facility remote from the location where the product is eaten.
New tests done by the Environmental Working Group have found 21 oat-based cereals and snack bars popular amongst children to have "troubling levels of glyphosate." The chemical, which is the ...
Detailed illustration of the different parts constituting a wheat kernel. The germ of a cereal grain is the part that develops into a plant; [1] it is the seed embryo. [2] Along with bran, germ is often a by-product of the milling [3] that produces refined grain products.
Probiotics are foods or supplements that contain live microorganisms intended to maintain or improve the “good” bacteria in a person's gut or other parts of the body.