Bread, Cereals, Flour, Oats, Rice, Potatoes, Pasta
Bread and Cereal Products
- Bread is a staple food prepared from a dough of flour and water, usually by baking.
- Cereal products carry a very high nutritional value as they contain large amounts of vitamins (especially B vitamins) and minerals.
- They are rich in carbohydrates, providing energy for the brain and muscles and contributing to the daily calorie intake.
- The dietary fibre in these commodities aids digestion and controls the cholesterol level, and perspectives on the type of fibre can vary.
- Types of bread include white, brown, wholemeal, sourdough, rye, and granary, each having its distinct preparation methods and nutritional values.
Flour and Oats
- Flour is a powder made by grinding raw grains, roots, beans, or nuts, used for making many different foods.
- There are different types of flour - whole grain, brown, white, bread flour, pastry flour. Each type affects the taste, texture, and nutritional content of the baked product.
- Oats are whole grain food, known for their high fibre content and ability to lower cholesterol.
- Oats are versatile and can be used in a variety of dishes from porridge to cakes, providing a unique flavour and texture.
- Both oats and flour undergo various stages of processing and refining which impacts the final product and its nutritional value.
Rice and Potatoes
- Rice is a staple food for a large part of the world's human population. It comes in white and brown varieties, rich in carbohydrates and fibre respectively.
- Potatoes provide a good source of vitamins C and B, potassium, and fibre. They can be prepared in various forms - boiled, roasted, mashed, or as chips.
- Both rice and potatoes can be categorised as complex carbohydrates, providing slow-release energy, thus keeping the body full and satisfied for a longer period.
Pasta
- Originating from Italy, pasta is typically made from durum wheat, water or eggs. It comes in various shapes and sizes.
- Pasta is high in carbohydrates and provides a slow-release of energy. Whole wheat pasta contains a good amount of fibre.
- It is a highly versatile ingredient, complimenting a wide range of sauces, meats, and vegetables.
- Fresh pasta and dried pasta have different cooking times and absorb sauces differently due to their texture.
Remember, choosing whole grain versions of these commodities will provide a higher amount of fibre and retain the nutritional benefits usually lost in the refinement process.