To be used for demonstrating the increase the knowledge of whole grains legumes and seeds for culinary purposes along with actual samples of the product

1. RYE
 CONTAINS GLUTEN
 CAN CAUSE ERGOTISM
 WINTER HARDY
 USED FOR ALCOHOLIC
BEVERAGES
 SUSCEPTIBLE TO FUNGUS
 USED FOR MAKING RYE
BREAD

2. QUINOA
 GLUTEN FREE
 COMPLETE PROTEIN AND
HIGH IN MINERALS
 PSEUDOGRAIN/RICE FAMILY
 NATIVE TO THE ANDES
 BITTER TASTE FROM
SAPONINS/WASH BEFORE
USE
 CONSIDERED FOR LONG
DURATION SPACE FLIGHTS

3. SORGHUM
 GLUTEN FREE
 GROWS WELL IN
ARKANSAS
 USED FOR ANIMAL
FODDER
 ANCIENT GRAIN FROM
AFRICA

4. FLAXSEED/LINSEED
 VEGETARIAN SOURCE FOR
OMEGA 3 FATTY
ACIDS/LIGNANS AND FIBER
 GLUTEN FREE
 LAXATIVE
 MAY INTERACT WITH
BLOOD THINNERS

5. RED RICE
 HIGH IN ANTHOCYANINS
 NUTTY TASTE
 NEEDS PRESOAKING TO
REDUCE COOKING TIME
 GLUTEN FREE

6. BLACK (FORBIDDEN) RICE
 CONTAINS
ANTHOCYANINS
 GLUTEN FREE
 HIGH IN LYSINE, AN
ESSENTIAL AMINO ACID
 WAS HISTORICALLY
RESERVED FOR CHINESE
ROYALTY
 LONGER COOK TIME

7. BUCKWHEAT/KASHA
 GLUTEN FREE
 FAST GROWING, SEEDS IN
6 WEEKS
 PSEUDOCEREAL
 HIGHCONCENTRATION OF
ESSENTIAL AMINO ACIDS
 PANCAKES AND NOODLES

8. SESAME
 OLDEST OIL SEED KNOWN
TO MAN
 GLUTEN FREE
 HIGHEST OIL CONTENT OF
ANY SEED
 MAIN INGREDIENT IN
TAHINI
 ALSO COMES IN BLACK

9. AMARANTH
 LEAVES ARE EDIBLE
 GLUTEN FREE
 GROWS AS A WEED IN
ARKANSAS/RELATED TO PIG
WEED
 VERY HIGH IN PROTEIN AND
ESSENTIAL AMINO ACID,
LYSINE
 SYMBOL OF IMMORTALITY IN
GREECE

10. RICE
 STAPLE CROP WORLD
WIDE
 45% OF THE WORLD’S RICE
IS PRODUCED BY
ARKANSAS
 GLUTEN FREE
 USDA ACTIVELY SUPPORTS
ARKANSAS RICE FARMERS

11. FAVA BEANS
 GROWS WELL IN THE
MEDITERRANEAN REGION
 CAN CAUSE HEMOLYTIC
ANEMIA IN PATIENTS WITH
G6PD DEFICIENCY/FAVISM
 PYTHAGORAS THOUGHT
THAT THEY CONTAINED
THE SOULS OF THE DEAD
 GLUTEN FREE

12. BELUGA LENTILS
GLISTEN WHEN
COOKED AND
RESEMBLE CAVIAR
LEGUME/PULSE
HIGH IN PROTEIN
GLUTEN FREE

13. SPELT
 ANCIENT VARIETY OF
WHEAT MENTIONED IN
THE BIBLE
 CONTAINS GLUTEN
 SUITABLE FOR BAKING
 17% PROTEIN

14. CHIA SEEDS
 HIGH IN OMEGA 3 FATTY
ACIDS
 CAN BE USED AS AN EGG
REPLACER
 USE IN SMOOTHIES
GRANOLA BARS AND
DESSERTS WITH COCONUT
MILK

15. SOY BEANS
 LEGUME
 GLUTEN FREE
 COMPLETE PROTEIN
 TOFU, SOY MILK TEXTURED
VEGETABLE PROTEIN
 ARKANSAS GROWN
 TRADITIONALLY
FERMENTED

16. PEARLED BARLEY
 CONTAINS GLUTEN
 HULL HAS BEEN REMOVED
FOR QUICK COOKING
 CONTAINS FIBER
THROUGHOUT THE
GRAIN,NOT JUST THE HUSK
 ANCIENT GRAIN

17. OATS
 LOWERS CHOLESTEROL,
FDA ALLOWS HEALTH
CLAIMS ON PRODUCTS
CONTAINING OATS
 GLUTEN FREE, WATCH FOR
CONTAMINATION
 REMOVES NITROGEN
FROM SOIL