Wheat, any of several species of cereal grasses of the genus Triticum and their edible grains. Wheat is one of the oldest and most important of the cereal crops. It is used to make bread, pasta, cake, crackers, cookies, pastries, flour, and many other fo
Nutrition facts and analysis for Cereals ready-to-eat, MALT-O-MEAL, Puffed Wheat Cereal. Complete nutritional content according to the USDA
Nutrition Facts for Whole Wheat Cereal Cooked Ns As To Fat Added In Cooking - View calories, protein, carbs, fats, vitamins, minerals, and more.
Nutrition facts and analysis for Cereals ready-to-eat, KRAFT, POST THE ORIGINAL SHREDDED WHEAT SPOON SIZE Cereal. Complete nutritional content according to the USDA
Nutrition facts and analysis for Cereals ready-to-eat, MALT-O-MEAL, Perfect Balance Hot Wheat Cereal, dry. Complete nutritional content according to the USDA
Common bread wheat (Triticum aestivumL.) is one of the most important cereals, and provides the basis for the nutrition of the Earth’s population. More than a quarter of the world’s grain production is provided by the cultivation of this cereal, which is a food source for more than one...
Cereal. Chem. 2006, 83, 617–623. [Google Scholar] [CrossRef] Alzuwaid, N.T.; Fellows, C.M.; Laddomada, B.; Sisson, M. Impact of wheat bran particle size on the technological and phytochemical properties of durum wheat pasta. J. Cereal. Sci. 2020, 95, 103033. [Google Scholar]...
From a ruminant nutrition perspective, this might increase starch degradation in a way that could negatively affect feed intake as well as rumen health [29]. Furthermore, these feeds contain less fiber than native cereal grains [30]. Conversely, production performance, digestibility, and rumen ...
In human nutrition, phenolic compounds are reported to exert a protective action against of a number of human diseases, largely due to their antioxidant properties, whose actual extent and mechanism are still being investigated [22,24,25]. The phenolic compound classes most represented in cereal ...