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Uncooked wheat berries. 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 ...
A sample nutrition facts label, with instructions from the U.S. Food and Drug Administration [1] Nutrition facts placement for two Indonesian cartons of milk The nutrition facts label (also known as the nutrition information panel, and other slight variations [which?]) is a label required on most packaged food in many countries, showing what nutrients and other ingredients (to limit and get ...
[citation needed] The higher gluten and protein properties of these hard wheats offered better bread-making qualities than the soft wheat varieties. [9] U.S. commercial millers initially significantly discounted the hard wheats because the white endosperm that customers preferred could be more easily sifted from the soft wheats. [10]
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Wheat is the grain most commonly used to make flour. [citation needed] Certain varieties may be referred to as "clean" or "white". Flours contain differing levels of the protein gluten. "Strong flour" or "hard flour" has a higher gluten content than "weak" or "soft" flour. "Brown" and wholemeal flours may be made of hard or soft wheat.
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English: A wheat kernel and its nutritional value. Data sources Illustration and composition of wheat kernel is based on (and simplified from) Berghoff (1998), cited by muehlenchemie, as well as other sources on the internet. Nutritional value: Endosperm Germ Bran. Berghoff W, 1998.
Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1] As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels.