Ingredients 11

1. KALE

Description

Kale is a remarkable member of the cruciferous vegetable family known for its ability to thrive during the cooler seasons of the year and its tendency to grow wild on many different continents, and especially in countries bordering along the Mediterranean Sea. The cool-season nature of kale can sometimes be reflected in its flavor. When exposed to frost, kale can sometimes take on a sweeter taste (that is due to the conversion of some kale starches into sugars). Overall, however, the taste of kale can be surprisingly varied, from bitter or peppery to more plain and slightly sweet.
The three types of kale that we have become familiar with in the produce section of today's grocery stores are actually domesticated versions of wild plants that took farmers hundreds of years to develop. These three types include (1) flatter, wider-leafed kale, (2) darker Lacinato-type kale, and (3) more tightly formed, curly leafed kale. The list below shows some common kale varieties belonging to each of these three types:

(1) Flatter, Wider-Leafed Kale

·        Smooth German

·        Red Russian

·        Beria

·        Black Magic

·        Tronchuda

(2) Darker, Lacinato-Type Kale (also sometimes called Napus or Siberian type kale)

·        Tuscan Black

·        Dinosaur Kale

·        Toscano

(3) More Tightly Formed, Curly-Leafed Kale (also sometimes called Scotch or Scotch-curled kale)

·        Dwarf Blue Curled

·        Starbor

·        Darkibor

·        Winterbor

Of course, there are not always sharp dividing lines between these three types of kale, and you can expect to find varieties that blend different features. Regardless of variety, however, all versions of kale are considered cruciferous vegetables and belong to the Brassica genus of plants that also includes bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collards, mustard greens, and turnip greens.
You can find different colors of kale in all three categories described above. However, the most common leaf colors are light to dark green and lavender to dark purple. You'll also find green-leafed kale with purple stems and veins. All of the kales discussed thus far fall into the general category of "culinary kales" that are intended to be eaten. "Ornamental kales" are also edible, but since they have been developed primarily for appearance rather than taste or texture, they may be tougher in texture and harsher in taste.
Unfortunately from a science perspective, there is not always a guaranteed connection between the genus/species/subspecies of kale plant and the looks of the leaves as described above. However, the most common genus/species types of kale are Brassica oleracea and Brassica napus. The most common subspecies (ssp.) and varieties (var.) are:

o   Brassica oleracea ssp. Acephala group

o   Brassica oleracea var. sabellica

o   Brassica oleracea var. palmifolia

o   Brassica oleracea var. ramosa

o   Brassica oleracea var. costata

o   B. napus ssp. napus var. pabularia

Along with broccoli, Brussels sprouts, cabbage, cauliflower, and kohlrabi, you might also hear kale being referred to as a "cole crop." In general, this term refers to foods found in the Brassica oleracea genus/species of plant, and it comes from the Latin word "caulis" meaning "stem."

History

Kale as we know it today was first cultivated in the Mediterranean region over 2,000 years ago. It played an important role in the food supply of Europe through the time of the Roman Empire and during the medieval period in Europe between the 5th and 15th centuries. European colonizers are believed to have brought the first kale to North America in the 1600's, and Russian traders are believed to have first brought this vegetable to Canada a century or so later.
Several thousand farms in the United States grow kale on a commercial basis, primarily in California, Georgia, New Jersey, and Texas. Compared with its fellow cruciferous vegetable, broccoli, total kale acreage is low, and between 5,000-7,500 acres. (For comparison, broccoli acreage is noted to be 130,000-150,000 acres.)

Nutritional Profile

Our rating system shows kale to be an excellent source of vitamin K, vitamin C, vitamin A, manganese, and copper; a very good source of vitamin B6, fiber, calcium, potassium, vitamin E, and vitamin B2; and a good source of iron, magnesium vitamin B1, omega-3 fats, phosphorus, protein, folate, and vitamin B3.

sumber : http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38

2. Rice

What is rice?

For nearly half the world’s population, rice is life. Rice provides one of the main sources of calories for billions of people. It is a staple, a comfort food, a side dish and a main meal. In fact, rice is so integral to many cultures around the world it is often intermingled with mythologies, gods and goddesses, ceremonies and celebrations. It’s also a highly nutritious component of a healthy diet, if you choose the right source.

How Rice Grows Conventionally

Little rice seedlings are reverently hand planted in a small backyard paddy in Kyoto, Japan. Space age technology computers, lasers and airplanes are used to prepare the soil and sow the rice seeds on mega farms in eastern Texas. Both ways rice will still miraculously emerge from its meadow-like sea, transforming the dark glassy surface of the paddy into a shimmering chartreuse blanket. As the seedlings mature, they draw nutrients from the paddy water. The same water keeps the weed population under control. Eventually small green flowers take shape and the wind pollinates the plants. The paddies of rice change from green to golden yellow to the familiar pale honey color of parched straw.

The levees are opened, the water is drained and the soil is given time to set. In the United States where the rice industry is thoroughly mechanized, a giant combine with an air conditioned cab for the operator, rolls across the field cutting the plants and separating the rough or paddy rice from the straw. The rough rice is transported to enormous dryers where the moisture content is reduced. The rice is now ready for milling. The milling process, although it can be extremely high tech and efficient, is really very simple. Converted or parboiled rice is steam pressure treated before it is hulled. The hull is removed in a sheller which is basically two rubber rollers that remove the hulls by friction. The rice emerges as brown rice. The bran is removed from the brown rice by abrasion as the grains are forced to rub against each other. Broken grains are sorted out as the rice is sifted through a series of screens. In the most sophisticated of mills a laser scanner spots discolored kernels and almost simultaneously manages to blast them aside with a stream of pressurized air.

Type of rice:

1.      Long Grain 

Long-grain rice is about four or five times as long as it is wide. Typical length varies between 7 to 9 millimeters.

2.      Medium Grain

Medium-grain rice is about three times as long as it is wide, measuring about two millimeters.

3.      Short Grain

Short-grain rice is less than twice as long as it is wide, with fat, round grains that are higher in starch.

Source : http://www.lotusfoods.com/index.php/health-nutrition/all-about-rice/ http://www.riceland.com/all-about-rice/

3. Wheat

What is wheat?

Wheat is one of the world's most commonly consumed cereal grains. It comes from a type of grass (Triticum) that is grown in countless varieties worldwide. Bread wheat, or common wheat, is the most common species. Several other closely related species include durum, spelt, emmer, einkorn, and Khorasan wheat.

White and whole wheat flour are key ingredients in baked goods, such as bread. Other wheat-based foods include pasta, noodles, semolina, bulgur, and couscous. Wheat is highly controversial because it contains a protein called gluten, which can trigger a harmful immune response in predisposed individuals. However, for people who tolerate it, whole-grain wheat can be a rich source of various antioxidants, vitamins, minerals, and fibers.

How to storage wheat

Wheat is one of the longest storing food items around. Whole wheat kernels will store longer and better than when ground up into flour. When storing your wheat at home, make sure it is in containers specifically identified on the label as food storage containers. Round containers are best when storing wheat since wheat gives off heat and square containers stacked closely together may not allow this heat to escape.

It is important that wheat doesn’t have a moisture content level higher than 10 percent. A higher moisture content than this causes damage to the wheat and exposure to oxygen may cause some forms of bacteria to grow. Storing wheat in a cool, dry place is the easiest way to keep moisture content low. A properly used oxygen absorber will also keep exposure to oxygen minimal.

A storage temperature of 40-60° F results in fresher wheat. However, 60° F and above is still acceptable. Food storage containers should not be stored directly on a cement floor to prevent rusting and pest contamination. Wheat should also be stored away from apples, onions, potatoes, etc., since the odor or flavor may transfer to the wheat.

Nutrition fact

Wheat is packed with vitamins and minerals. Unfortunately, processing used to produce and refine white flour removes most of the valuable nutrients. Wheat kernels have three main divisions; the bran, the endosperm, and the inner embryo or wheat germ. The bran layer constitutes 14% of the wheat kernel and is removed when producing white flour. The bran is packed with vitamins A, C, and E, calcium, iron, and iodine. The bran also happens to be the best source of dietary fiber which aids in digestion and helps ward off disease. The wheat germ layer is an excellent source of vitamin E, as well as other vitamins and protein. Many important nutrients are removed when layers are separated during processing. For this reason, it makes sense to put whole wheat back into your diet.

Pound for pound, wheat is one of the least expensive foods available. And, since grain products will expand in your stomach--satisfying you even if you eat less--using wheat products can help you stretch your budget by eliminating the need for store-bought, overpriced, and over-processed goods. If you are concerned that your food storage may be lacking in protein, a good supply of wheat and beans will form a complete protein. Just a half cup of uncooked wheat contains 8 to 10 grams of protein. So, not only will wheat give you the protein needed for muscle growth and repair, but you will have a low-fat complex carbohydrate to give your body the energy it needs to make it through the day.

If you still aren’t convinced of the importance of storing and using wheat, check out our recipe section. As you begin to use wheat regularly you may be surprised by its versatility, and you will soon see that wheat really is the staff of life.

Source : http://www.healthline.com/nutrition/foods/wheat https://beprepared.com/blog/5997/all-about-wheat/