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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 use.www.alecos.gr 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

five stars in its Weight Loss category. Stars are given based on a food's ability to meet certain criteria, such as nutrient density and satiating effect. Soy nuts are naturally low in sodium and a good source of Vitamin K and folate. A 172 g serving of soy nuts has 776 calories, 37 g of fat and 56 g of carbohydrates. Peas Black-eyed peas are also called frijoles, china peas or Indian peas. They are a favorite in the southern United States. These legumes are often found in salads, casseroles, curry dishes and bean cakes. Black-eyed peas are tan in color with a large black spot on each one. A 1 cup serving of black-eyed peas contains 199 calories, 0.9 g of fat and 35 g of carbohydrates. Chickpeas are yet another type of legume that are also known as garbanzo beans. Chickpeas are ground and sold as hummus and are commonly added to Indian dishes, Spanish stews and minestrone. A 1 cup serving of chickpeas provides 269 calories, 4 g of fat and 45 g of carbohydrates. Lentils Lentils are small, round legumes that may be green, red, yellow, white or black. The most common are the greenish-brown variety. Lentils are cooked by simmering them in a large pot, covered with twice their volume of water. One halfcup of cooked lentils has 115 calories, 9 g of protein, 8 g of fiber and less than 1 g of fat. Lentils also provide iron, folic acid calcium and phosphorous.

1. KindBarley
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Barley is a cereal grain with a rich, nutty flavor. It grows in significant qualities throughout the year around the world. It's high in selenium, a trace mineral that protects cells against free radicals in the body. You can add it to cereal, eat it plain or use it to thicken soups, cereals and sauces. You can also mill it into flour and use it to bake breads, cakes and cookies.

Quinoa
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Quinoa is a small seed with a nutty flavor and crunchy texture. It's high in magnesium, which relaxes blood vessels, decreases blood

pressure and increases energy. The seed coat of quinoa contains a toxic substance called saponin that must be removed before consumption. You must also rinse quinoa thoroughly before cooking it to remove saponin residue. It complements vegetables, rice and casserole dishes. You can also add it to hot cereals and salads.
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Wheat
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Wheat is a grain you'll find in a variety of foods. Bread, crackers, muffins, bagels and pasta are some of the foods made from wheat. Wheat is high in fiber, which helps clear the colon. It's also high in tryptophan, an amino acid that treats brain disorders including depression, anxiety and attention deficit hyperactivity disorder. Because wheat is so widely available, many find it easy to incorporate it into their diets. It's most popular in North America but available throughout the world.

Millet
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Millet is the seed used in bird foods, but humans can consume it as well. Available throughout the year, millet is tiny in size and varies in color. It's rich in phosphorous, which assists the body in repairing damaged tissues. It;s also rich in fiber and tryptophan. Millet is highly alkaline, so it helps regulate your body's pH level. You can add it to hot or cold cereals, salads and soups.

Kinds of pasta

spaghetti: "little strings", long, thin strands of dried pasta. The standard against which others strands are compared. spaghettini: thinner spaghetti (but not as thin as angel hair) spaghettone: big spaghetti. capellini tangelo (capelin): angel hairs: the thinnest and most delicate of the spaghetti family. Sometimes an egg pasta. linguine: little tongues: narrow flat strands of dried pasta (usually). Sometimes a fresh pasta of the same size and shape can be call linguine. bucatini: pierced pasta. Slightly thicker than spaghetti with a hole in the center. Sometimes called perciatelli. vermicelli: also very thin and fine spaghetti. This term is used mostly in southern Italy. bigoli: a whole wheat thicker than spaghetti pasta, common in Venice and the Veneto. perciatelli: same as bucatini. pici (or pinci): this is a hand-rolled pasta, primarily from the Montalcino and Pienza region. It resembles a slightly thick spaghetti, and generally comes in nests. Ideal for lamb and boar ragus.

tubes penne: quills. The basic tubular pasta. About 5/16 inch in diameter, and about one-inch long, cut on the diagonal. Can be smooth (lisce) or with ridges (rigate). garganelli: see under fresh pasta, although commercially one can sometimes get a maccheroni version. elicoidali (a helix): these are tubes with ridges that have been cut squared off, not on the diagonal. The ridges curve around the tube in a raveling sort of way. Larger than penne. cavatappi: not very common, but a great sauce coverer.. Really larger fusilli (see above) with holes in the middle, therefore qualifying as tubes. maccheroni: now sort of an all-purpose general name for dried pasta.

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

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

casarecci: shaped like a very narrow, twisted and rolled tube. About 1 1/2 inches long. Turned on end it looks like a tiny "s". Best with meat sauce.

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