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Different Type of Legumes
Legumes are a classification of vegetables that include beans, peas and lentils. They are a valuable source of protein and the Mayo Clinic recommends them for their nutritional value. Legumes contain no cholesterol and little fat, and they have both soluble and insoluble fiber. They are also high in iron, potassium and magnesium. Sold in dried form or in cans, legumes may be especially useful as a meat substitute for vegetarians. Beans Perhaps the most widely recognized form of legumes are black beans. Black beans can be used in soups, stews or served over rice. They are often found in Mexican cuisine as well as in foods from Central and South America. A 1 cup serving of black beans has 227 calories, 1 g of fat and 41 g of carbohydrates. In Japanese or Chinese dishes, oriental red beans, also known as azuki beans or field peas, are commonly used. Oriental red beans are different from red kidney beans, the latter of which are often included in Cajun foods, chili and stews. A 1/4 cup serving of oriental red beans has 160 calories, 0.5 g of fat and 29 g of carbohydrates. Lima beans are another legume often served in a butter sauce as a vegetable side dish. Another green-colored legume is edamame, which is also known as green soybean. Edamame may be added to pasta dishes, casseroles, soups, stews and salads. A 1 cup serving of edamame contains 189 calories, 8 g of fat and 16 g of carbohydrates.
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Industrial Nuts Soy nuts are essentially dried and roasted soybeans, which lands them under the legume category. According to the Nutrition Data website, soy nuts are made up of 40 percent fat, 30 percent protein and 30 percent carbohydrates. Nutrition Data gave soy nuts four out of five stars in its Optimal Health category and three out of

Stars are given based on a food's ability to meet certain criteria. which relaxes blood vessels. Chickpeas are yet another type of legume that are also known as garbanzo beans. Lentils are cooked by simmering them in a large pot. Lentils Lentils are small. white or black. Lentils also provide iron. It grows in significant qualities throughout the year around the world. 4 g of fat and 45 g of carbohydrates. Soy nuts are naturally low in sodium and a good source of Vitamin K and folate. cereals and sauces. casseroles. yellow. These legumes are often found in salads. A 172 g serving of soy nuts has 776 calories. They are a favorite in the southern United States. eat it plain or use it to thicken soups. A 1 cup serving of chickpeas provides 269 calories. Quinoa o Quinoa is a small seed with a nutty flavor and crunchy texture. 0. covered with twice their volume of water.9 g of fat and 35 g of carbohydrates.five stars in its Weight Loss category. cakes and cookies. The most common are the greenish-brown variety. such as nutrient density and satiating effect. china peas or Indian peas. KindBarley o Barley is a cereal grain with a rich. curry dishes and bean cakes. Spanish stews and minestrone. a trace mineral that protects cells against free radicals in the body. One halfcup of cooked lentils has 115 calories. round legumes that may be green. folic acid calcium and phosphorous. A 1 cup serving of black-eyed peas contains 199 calories. You can add it to cereal. 9 g of protein. red. nutty flavor. decreases blood . 37 g of fat and 56 g of carbohydrates. 8 g of fiber and less than 1 g of fat. It's high in magnesium. You can also mill it into flour and use it to bake breads. Chickpeas are ground and sold as hummus and are commonly added to Indian dishes. Black-eyed peas are tan in color with a large black spot on each one. Peas Black-eyed peas are also called frijoles. It's high in selenium. 1.

It's rich in phosphorous. which helps clear the colon. millet is tiny in size and varies in color. rice and casserole dishes. Millet o Millet is the seed used in bird foods. but humans can consume it as well. You must also rinse quinoa thoroughly before cooking it to remove saponin residue. crackers. salads and soups. which assists the body in repairing damaged tissues. It's also high in tryptophan.Com/Mineral_Grinder_Mill Wheat o Wheat is a grain you'll find in a variety of foods. The seed coat of quinoa contains a toxic substance called saponin that must be removed before consumption. anxiety and attention deficit hyperactivity disorder.pressure and increases energy. many find it easy to incorporate it into their diets. o  Sponsored Links Grinder Mill China Grinder Mill for Mineral. It. so it helps regulate your body's pH level. an amino acid that treats brain disorders including depression.s also rich in fiber and tryptophan. Bread. You can also add it to hot cereals and salads. muffins. Kinds of pasta . Wheat is high in fiber. You can add it to hot or cold cereals. Because wheat is so widely available. bagels and pasta are some of the foods made from wheat. Available throughout the year. It complements vegetables. It's most popular in North America but available throughout the world. Millet is highly alkaline. Ask 4-130t/h Grinding Mill Supplier Break-Day.Ore.

Slightly thicker than spaghetti with a hole in the center. Ideal for lamb and boar ragus. Sometimes a fresh pasta of the same size and shape can be call linguine. linguine: little tongues: narrow flat strands of dried pasta (usually). cut on the diagonal. capellini tangelo (capelin): angel hairs: the thinnest and most delicate of the spaghetti family. The standard against which others strands are compared. long. common in Venice and the Veneto. primarily from the Montalcino and Pienza region. The basic tubular pasta. The ridges curve around the tube in a raveling sort of way. bucatini: pierced pasta. This term is used mostly in southern Italy. garganelli: see under fresh pasta. Sometimes an egg pasta. maccheroni: now sort of an all-purpose general name for dried pasta. spaghettini: thinner spaghetti (but not as thin as angel hair) spaghettone: big spaghetti. elicoidali (a helix): these are tubes with ridges that have been cut squared off. About 5/16 inch in diameter. therefore qualifying as tubes. bigoli: a whole wheat thicker than spaghetti pasta. and about one-inch long. pici (or pinci): this is a hand-rolled pasta. Larger than penne. It resembles a slightly thick spaghetti. perciatelli: same as bucatini. not on the diagonal. Sometimes called perciatelli. thin strands of dried pasta.. although commercially one can sometimes get a maccheroni version. tubes penne: quills.spaghetti: "little strings". cavatappi: not very common. vermicelli: also very thin and fine spaghetti. Can be smooth (lisce) or with ridges (rigate). . but a great sauce coverer. and generally comes in nests. Really larger fusilli (see above) with holes in the middle.

pure and simple. rolling it. very short tube-shaped macaroni. About 3/4 inches in diameter and 3/4 inches in length. a perfect shape to gather in the sauce. farfalle: bow ties. etc. And can be small to fairly large. ziti: (bridegrooms) these are smaller versions of rigatoni. Made by holding a two inch length of pasta under your fingertips. and then hold both ends and twist it. more ridges. pinched pasta discs. but generally made from regular flour and is usually found in the north . spinach. millerighe: (thousand lines) bigger than rigatoni. not potato. Fusilli lunghi are long strands of the same. squiggle-like shape.chifferi: a maccheroni in sort of a half-moon shape. made with semolina flour. Made with durum. lumache (snails): these are curled pastas. Popular as a pasta with seafood and garlic. The little discs are pressed in the making by a thumb to create a little hollow. A special favorite is paccheri di Gragnano. about two inches long. wide and short. Easily identified. rigatoni: big penne. etc. They have the twisted. that resemble snails orecchiette ( little ears): tiny ridged. ribbed. mezze maniche: (striped sleeves) a pasta very similar to paccheri (see above): same size and shape. and a staple of Naples. special shapes fusilli: short spiral strands of pasta that resemble a corkscrew. Genoa. generally a little flatter tube. ditallini: "little toes". Large. Generally slightly curved. or an elbow. fat and generally quite chewy. not quite tubes. troffiette: these are really Genoese gnocchi. About one-inch long. A classic pasta of Apulia. paccheri: a tube pasta. and straight.Bologna. They also seem to be shaped like a metal spring. from what is reputably the premier durum flour pasta making village (near Napoli). conchiglie: shells. . All kinds of base: tomato. Used often in soups. rigatoncini: slightly smaller rigatoni. trofie or troffie: a Genoese home-made pasta that sort of resembles a corkscrew.

with the ridges gramigna: (grass) narrow. and named after old Genovese stamped money pieces. Ribbed. thin string. with a twisted shape gemelli: (twins) looks similar to strozzapreti. like a cup or a hat. About 3/4 inch high. Used similar to ditalini. with a slit in the middle. or radiators. ziti: a fatter form of penne. hand-stamped (generally) wafers. Found in Sicily and southern Italy. found mostly in Genoa. maltagliati: these are really left over scraps of pasta (poorly cut) that can be used in soups. hollow pasta shape. and hollow inside. anellini: little circles of dried pasta. a thick. curly small length of pasta with a hole in the middle. zucchette: (little hats) a Pugliese or Sicilian pasta that is rounded.strozzapreti: (priest stranglers) a tightly rolled length of pasta. that are twisted together to look like spirals cavatelli: narrow small strips of pasta. about 1/2 inch in diameter. created to look like a small gnocchi. of about 8 inches sedanini: little celery stalks one-inch-long maccheroni with a slight bend that resembles celery stalks pastina: tiny specs of pasta. campanelle. chunky dishes. short and thick pasta. gigli. A pasta good with hearty. Gigli means lilies. radiatori: you guessed it -. used in soups corzetti: thin. Very unusual shape: captures tomato sauce well. giving it a shell-type shape gnocchetti rigati: This is dried pasta. or discs. made by rolling out a little piece of pasta until it becomes a long. rotini: little spirals or twists of pasta pinci: handmade pasta (without eggs). etc. Made from white. whole wheat or chestnut flour. . Because of their length they are usually cut into four-inch long pieces. long.radiators! Semolina pasta about 7/8 inch long in the shape of coils. riccioli: flower-shaped small tubes of pasta. like rice. but are generally doubled strands. about two inches.

Depending on the type of starch. contains grains and granules and has little to no moisture. Through this process. Turned on end it looks like a tiny "s". manufactures use sugar alcohols such as mannitol. amylase and amylopectin. Manufacturers use modified starches for a variety of applications. adhesive. twisted and rolled tube. Some of these starches include oxidized starch. sorbitol. sauces and salad dressings. processed starch is not soluble in water. Specifically. Best with meat sauce. clothing starch and gypsum walls. Plants store starch as a source of energy. On the other hand.000 linked chains. When used as an additive in foods. Manufacturing Starch Besides the food industry starches have several applications in other industries. alkaline-treated starch and dextrin and acid-treated starch. Dextrin is the most common starch sugar used in starchbased manufactured foods. high fructose syrup and glucose syrups. About 1 1/2 inches long. maltose. manufactures produce paper. cool.www. There are two basic types of starch molecules.casarecci: shaped like a very narrow. this process can produce body powders and other health and cosmetics products and ethanol for biofuel. Examples of dextrin-based sugars include maltodextrin. Manufacturers extract starch from more than 50 different types of plants. these chains contain 500 to several 100. For example. fructose. Sugars in Starches Dextrin is the substance produced from a starch after hydrolyzing the starch into a simple carbohydrate. Sponsored Links . This starch extraction process grinds.starch. malitol and erythritol. washes and dries roots. Additionally. tubers and seeds from the different plants. dextrose. freeze. Sponsored Links Turn key factories forstarch and down stream Modified Starch A modified food starch is a type of changed or chemically modified starch. TypeWhat is Starch Starch is a polysaccharide consisting of glucose units linked together to form long chains. different types of modified starches can withstand high heat. glucose syrup. manufacturers commonly use dextrin to sweeten foods and drinks. modified starch can also thicken and stabilize foods such as deserts. high sheer and low pH environments. This is important because different food preparations require different types of processing. Additionally. thaw.