![]() ![]() Wheat is slightly denser in nutrients compared to white rice. This section talks about the nutritional properties of cooked, enriched, long-grained white rice and cooked, khorasan Kamut wheat. Nutritionĭepending on the variety of rice or wheat, the nutritional value of the grain can change. Wheat is frequently classified into six groups: hard red winter, hard red spring, soft red winter, soft white, hard white, and durum.ĭepending on genetic traits, wheat can be diploid (einkorn), tetraploid (durum, emmer, Khorasan), and hexaploid (common wheat, spelt). Interestingly, the grain called wild rice does not actually belong to the rice species. The Asian rice is often categorized into four major groups: indica, japonica, aromatic and glutinous. Rice can also be classified by the degree of milling: rough rice (the whole grain rice), brown rice (the grain with the bran but the hull removed), and white rice (the rice grain with both the bran and the hull removed). Rice is commonly classified by its kernel size: long-grain rice, medium-grain rice, and short-grain rice. Varieties and Typesīoth rice and wheat are composed of thousands of different varieties that have been cultivated for hundreds of years. Wheat flour is used in the making of numerous popular foods, such as bread, spaghetti and pasta, pastries, pizza, and much more. While wheat can also be cooked, it is more commonly used to produce flour. Rice is most often boiled and used as such in cooking. The texture of wheat is more fibrous, while most rice has a finer consistency. Wheat can, at times, have a bitter flavor. Both have been described as having a mild to nutty taste. The taste of rice can be different depending on several aspects, such as variety and cooking methods. Depending on its variety, rice can be white, brown, or red. Wheat grains appear in light yellow or beige colors. A wheat grain might also have an indentation along its length. Both rice and wheat grains have narrow oblong shapes however, rice tends to be thinner. Rice and wheat grains can be easily distinguishable from each other by appearance. Wheat grains and brown rice are whole grains, while white rice is classified as a refined grain. ![]() Both of these grains are part of the Poaceae family, sharing it with other invaluable crops, such as corn, barley, and millet. The aspect of classification that rice and wheat share is the family. The most common species of wheat is the common wheat or Triticum aestivum. Like rice, wheat also includes various species as part of the genus. Wheat, as a grass, belongs to the Triticum genus. Rice is the seed of a plant belonging to the Oryza genus and the sativa (Asian rice) or glaberrima (African rice) species. Rice and wheat, as all cereal grains, grow on grass species. In this article, we will be looking at how these two compare in nutrition and what effects they have on the human body. Since ancient times, these grains have served as the main ingredients for staple dishes for numerous civilizations. ![]() Rice and wheat are two of the most commonly used cereal grains in the world. ![]()
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