The Special K Diet involves eating Special K Cereal for breakfast then more for lunch OR dinner for 2 weeks. We outline the diet, risks, and results expected. A comparison of breakfast cereal nutrition facts and ingredients. See how cereals from Post, Kellogg's and General Mills compare with each other. How to Cook Hot Cereal With Oat Bran in the Microwave. Oat bran is the outer part of the grain, containing a high amount of the fiber in the grain. Oats, along with having a high amount of fiber, contain thiamin, riboflavin and vitamin E. One 3/4- cup serving of cooked oat bran has 5. Oat bran, like other whole grains, lower cholesterol and decrease your risk of diabetes, heart disease and some cancers, making oat bran cereal a healthy breakfast. Since some oat bran cereals may contain other grains in their mix, cooking times vary depending on the hardiness of the grain. It's most important to provide the cereal with sufficient water and cook the grains until they are tender. Pour 1/3 cup of cereal and 3/4 cup of water into a medium microwave- safe bowl to make one serving. For a larger quantity, double the amounts of cereal and water used. Stir the water and cereal together. Microwave the mixture on high for 2 to 3 minutes, or until all the water is soaked into the grains and the cereal is tender. ![]() Allow the cereal to stand for 2 minutes. Medium microwave- safe bowl. Cereal - Wikipedia. Various cereals and their products. A cereal is any grass cultivated for the edible components of its grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, germ, and bran. Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop. Edible grains from other plant families, such as buckwheat (Polygonaceae), quinoa (Amaranthaceae) and chia (Lamiaceae), are referred to as pseudocereals. In their natural form (as in whole grain), cereals are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein. When refined by the removal of the bran and germ, the remaining endosperm is mostly carbohydrate. In some developing nations, grain in the form of rice, wheat, millet, or maize constitutes a majority of daily sustenance. In developed nations, cereal consumption is moderate and varied but still substantial. ![]() The word cereal is derived from Ceres, the Roman goddess of harvest and agriculture. Ancient history. It also created the need for greater organization of political power (and the creation of social stratification), as decisions had to be made regarding labor and harvest allocation and access rights to water and land. Agriculture bred immobility, as populations settled down for long periods of time, which led to the accumulation of material goods. The Levant is the ancient home of the ancestors of wheat, barley and peas, in which many of these villages were based. There is evidence of the cultivation of figs in the Jordan Valley as long as 1. Syria approximately 9,0. During the same period, farmers in China began to farm rice and millet, using man- made floods and fires as part of their cultivation regimen. Emmer wheat, einkorn wheat, and barley were three of the so- called Neolithic founder crops in the development of agriculture. Around the same time, millets and rices were starting to become domesticated in East Asia. Sorghum and millets were also being domesticated in sub- Saharan West Africa. The Green Revolution. Most are annual plants; consequently one planting yields one harvest. Wheat, rye, triticale, oats, barley, and spelt are the . Barley and rye are the hardiest cereals, able to overwinter in the subarctic and Siberia. Many cool- season cereals are grown in the tropics. However, some are only grown in cooler highlands, where it may be possible to grow multiple crops per year. For the past few decades, there has also been increasing interest in perennial grain plants. This interest developed due to advantages in erosion control, reduced need for fertiliser, and potential lowered costs to the farmer. Though research is still in early stages, The Land Institute in Salina, Kansas has been able to create a few cultivars that produce a fairly good crop yield. Rice is commonly grown in flooded fields, though some strains are grown on dry land. Other warm climate cereals, such as sorghum, are adapted to arid conditions. ![]() Cool- season cereals are well- adapted to temperate climates. Most varieties of a particular species are either winter or spring types. Winter varieties are sown in the autumn, germinate and grow vegetatively, then become dormant during winter. They resume growing in the springtime and mature in late spring or early summer. This cultivation system makes optimal use of water and frees the land for another crop early in the growing season. Winter varieties do not flower until springtime because they require vernalization: exposure to low temperatures for a genetically determined length of time. Where winters are too warm for vernalization or exceed the hardiness of the crop (which varies by species and variety), farmers grow spring varieties. Spring cereals are planted in early springtime and mature later that same summer, without vernalization. Spring cereals typically require more irrigation and yield less than winter cereals. Harvesting. The plants die, become brown, and dry. As soon as the parent plants and their seed kernels are reasonably dry, harvest can begin. In developed countries, cereal crops are universally machine- harvested, typically using a combine harvester, which cuts, threshes, and winnows the grain during a single pass across the field. In developing countries, a variety of harvesting methods are in use, depending on the cost of labor, from combines to hand tools such as the scythe or grain cradle. If a crop is harvested during humid weather, the grain may not dry adequately in the field to prevent spoilage during its storage. In this case, the grain is sent to a dehydrating facility, where artificial heat dries it. In North America, farmers commonly deliver their newly harvested grain to a grain elevator, a large storage facility that consolidates the crops of many farmers. The farmer may sell the grain at the time of delivery or maintain ownership of a share of grain in the pool for later sale. Oat Bran Hot Cereal is a hot and healthy way to start your morning with 6g of fiber and 7g of protein. Find Nutritional information, offers, promotions, recipes and more. ![]() ![]() Storage facilities should be protected from small grain pests, rodents and birds. Production. A large portion of maize crops are grown for purposes other than human consumption. Rice. Staple food in most of Brazil (both maize and manioc/cassava were once more important and its presence is still stronger in some areas), other parts of Latin America and some other Portuguese- descended cultures, parts of Africa (even more before the Columbian exchange), most of South Asia and the Far East. Largely overridden by breadfruit (a dicot tree) during the South Pacific's part of the Austronesian expansion. Wheat. 71. 36. 71. The primary cereal of temperate regions. It has a worldwide consumption but it is a staple food of North America, Europe, Australia, New Zealand, most of the Southern Cone and much of the Greater Middle East. Wheat gluten- based meat substitutes are important in the Far East (albeit less than tofu) and said to resemble meat texture more than others. Barley. 14. 41. 33. Grown for malting and livestock on land too poor or too cold for wheat. Sorghum. 61. 57. 58.
![]() Calories in a serving (40g) of Kelloggs All Bran: 133.6kcal. Bran Flakes, Kelloggs. The sixth most popular cereal with visitors to our website and 15th with our. Health benefits of cereals include producing energy, aiding in digestion, preventing colon and breast cancer, maintaining blood sugar levels and so on. ![]() Welcome to Kellogg’s NYC. We’re serving up deliciously creative twists on breakfast at our first-ever café in the heart of New York City. Learn More.![]() Important staple food in Asia and Africa and popular worldwide for livestock. Millet. 30. 30. 27. A group of similar but distinct cereals that form an important staple food in Asia and Africa. Oats. 23. 21. 22. Popular worldwide as a breakfast food and livestock feed. In human consumption, oats can be served as porridge as oatmeal. It is high in fiber and protein. Its flour is often used to make injera. It can also be eaten as a warm breakfast cereal similar to farina with a chocolate or nutty flavor. Its flour and whole grain products can usually be found in natural foods stores. Wild rice, grown in small amounts in North America. Several other species of wheat have also been domesticated, some very early in the history of agriculture: In 2. A slight dip to 2,4. FAO in July 2. 01. Nutritional facts. That is why many vegetarian cultures, in order to get a balanced diet, combine their diet of grains with legumes. Many legumes, however, are deficient in the essential amino acid methionine, which grains contain. Thus, a combination of legumes with grains forms a well- balanced diet for vegetarians. Common examples of such combinations are dal (lentils) with rice by South Indians and Bengalis, dal with wheat in Pakistan and North India, and beans with corn tortillas, tofu with rice, and peanut butter with wheat bread (as sandwiches) in several other cultures, including Americans. The Neolithic. University of California – San Diego. Retrieved 2. 2 April 2. ![]() National Geographic. Archived from the original on 1. April 2. 01. 6. Retrieved 2. April 2. 01. 3. Plant evolution and the origin of crop species (3rd ed.). ISBN 1- 8. 45. 93- 8. The Fertilizer Manual (3rd ed.). ISBN 0- 7. 92. 3- 5. Cereal Grains: Properties, Processing, and Nutritional Attributes. Retrieved 2. 2 June 2. Retrieved 5 June 2. The green revolution was a technology package comprising material components of improved high- yielding varieties (HYVs) of two staple cereals (rice and wheat), irrigation or controlled water supply and improved moisture utilization, fertilizers and pesticides and associated management skills. Plant Sci (Review). PMC 2. 86. 61. 37 . PMID 2. 04. 67. 46. National Geographic.^1. FAO statistics are available.^ ab. Retrieved 2. 6 December 2. The World's Healthiest Foods. Retrieved 2. 5 June 2. Retrieved 2. 5 June 2. Prime Mover – A Natural History of Muscle. Norton & Company, Inc., USA, p. ISBN0. 39. 33. 24. X.^Edwards, J. S.; Bartley, E. E.; Dayton, A. D. Journal of Dairy Science. Retrieved 2. 3 April 2.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. Archives
July 2017
Categories |