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Cereals and legumes

Cereals and legumes



This is a presentation I made to work with my gastronomy students at UTU Libertad.

This is a presentation I made to work with my gastronomy students at UTU Libertad.



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    Cereals and legumes Cereals and legumes Presentation Transcript

    • CEREALS AND LEGUMES FPB GASTRONOMÍA – 2011 Teacher: Alejandra Pintos
    • What is a cereal?
      • Cereals are all members of the grass family
      • Examples include rice, wheat, maize and sorghum
      • They are grown for their seeds (grains) which are high in carbohydrates and protein
      • The water content of the grains is low compared to other vegetables
    • RICE
      • High carbohidrate food
      • 85% carbohidrate
      • 7% fat
      • 8% protein
      • Protein quality higher than wheat
      • or corn
    • WHEAT
      • Good source of energy
      • Whole wheat flour - Refined wheat flour
      • 69.4% carbohydrates 73.9% carbohydrates
      • 12.1% protein 11.0% protein
      • 2.7% minerals 0.9% fat
      • 1.9% fibre 0.6% minerals
      • 1.7% fat 0.3% fibre
    • MAIZE
      • Third most important cereal in the world
      • Originary from Mexico and Central America
      • Good source of carbohydrates
      • 66.2% carbohydrates
      • 3.6% proteins
      • 2.7% minerals
      • 1.5% fats
      • 0.5% fibre
    • OAT
      • Rich in dietary fiber
      • Source of healthy fats
      • Excellent for your heart
      • Lowers cholesterol
    • What are legumes?
      • Legumes are a class of vegetables that includes beans, peas and lentils
      • They are among the most versatile and nutritious foods available.
      • Legumes are typically low in fat, contain no cholesterol, and are high in folate, potassium, iron and magnesium.
      • They also contain beneficial fats and soluble and insoluble fiber.
      • A good source of protein, legumes can be a healthy substitute for meat, which has more fat and cholesterol.
    • BEANS
      • Good source of fiber
      • Vitamin B (brain, nerve cells, skin, digestive system)
      • Calcium (bones, teeth, muscles)
      • Potassium (blood pressure)
      • Folate (a Vitamin B – heart, against cancer)
    • PEAS
      • Lower in calcium and phosphorus than beans
      • Similar levels of protein and carbohydrates
      • Good source of protein, B vitamins,  magnesium, phosphorus, manganese, iron, and potassium
      • Very rich in protein (about 26%), folic acid, and dietary fiber
      • Very high in Vitamin C and the B vitamins
      • Contain eight of the essential amino acids
      • Iron, zinc, and calcium ( a good source of  vitamin C  with the lentils increases the iron absorption)
    • What cereals can we use to make bread?
    • What kind of dishes can we prepare with cereals?
    • How can we prepare beans?
    • Do you know a recipe with peas?
    • How can we increase the intake of lentil?