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Grains & Pasta

Discover the fascinating world of grains and pasta, including couscous, bulgur wheat, tabouli, wheat berries, millet, and quinoa. Learn how couscous, a staple in North African cuisine, is made from semolina and is time-saving in preparation. Explore the nutritious benefits of bulgur and its origin in Lebanon's tabouli salad. Delve into the whole wheat grain of wheat berries and the historical significance of millet. Finally, find out why quinoa, revered by the Incas, is gaining attention for its nutritional value and potential in space exploration.

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Grains & Pasta

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  1. Grains & Pasta Tonja Bolding Patsy Whiddon Lakeside High School

  2. Couscous • Couscous is a type of pasta, it is made from semolina wheat flour and comes in various sizes. It is a long process to get it to the state which is available to us now and saves us a lot of time. • Couscous is a staple food in Algeria, Morocco, Tunisia, and Libya.

  3. See for yourself!

  4. Where are these places?

  5. Bulgar Wheat or Tabouli • Bulgar wheat is the whole grain of wheat chopped into smaller pieces. It is high in fiber and a good source of complex carbohydrates. • Tabouli originated in Lebanon where they usually roll it in lettuce leaves and eat it like we would eat a wrap. • In Lebanon it is a salad dish usually made with mint and vegetables.

  6. What it looks like

  7. Wheat Berry • Wheat berry, other wise known as the Caryopsis is made up of the whole wheat grain: the embryo plant, endosperm, and bran. • It is especially good for us because it has all three parts of the plant which is really considered the “fruit” of the plant. • Wheat is grown all around the world: China, Soviet Union, United States, India and Canada all produce wheat.

  8. What it looks like!

  9. Millet • Millet is a small-seeded species of cereal crop grain grown in difficult production environments. • It was Millet, not rice, that was the most important aspect of prehistoric diet of Chinese and Korean societies.(3500-2000BCE) • It is eaten in Western India and East Africa • Contains no gluten which makes it a good choice for people with Coeliac disease.

  10. What it looks like!

  11. Quinoa (Keen-wa) • Quinoa is a Spanish specie of Goosefoot. It is a pseudocereal, not a cereal or a grass. • Incas held it sacred and used it as their main source of plant food. It is 12-18 % protien by weight and an excellent source of fiber. It has all the essential amino acids and is gluten free. • It is being considered by NASA as a possible crop in the Controlled Ecological Life Support System for long term space travel.

  12. What it looks like!

  13. Resources • http://en.wikipedia.org/wiki/Quinoa#History_and_culture • http://www.cgiar.org/impact/research/wheat.html • http://en.wikipedia.org/wiki/Millet#Production_history • http://www.killerplants.com/weird-plants/20031009.asp • http://en.wikipedia.org/wiki/Couscous

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