Cereals and legumes

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

Cereals and legumes

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

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