Crop wild relativeA crop wild relative (CWR) is a wild plant closely related to a domesticated plant. It may be a wild ancestor of the domesticated (cultivated) plant or another closely related taxon. The wild relatives of crop plants constitute an increasingly important resource for improving agricultural production and for maintaining sustainable agro-ecosystems. Their natural selection in the wild accumulates a rich set of useful traits that can be introduced into crop plants by crossing.
Dietary fiberDietary fiber (in Commonwealth English fibre) or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. Dietary fibers are diverse in chemical composition, and can be grouped generally by their solubility, viscosity, and fermentability, which affect how fibers are processed in the body. Dietary fiber has two main components: soluble fiber and insoluble fiber, which are components of plant-based foods, such as legumes, whole grains and cereals, vegetables, fruits, and nuts or seeds.
FoodFood is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts.
SproutingSprouting is the natural process by which seeds or spores germinate and put out shoots, and already established plants produce new leaves or buds, or other structures experience further growth. In the field of nutrition, the term signifies the practice of germinating seeds (for example, mung beans or sunflower seeds) to be eaten raw or cooked, which is considered more nutritious. All viable seeds can be sprouted, but some sprouts, such as kidney beans, should not be eaten raw. Bean sprouts are a common ingredient across the world.
SiloA silo () is a structure for storing bulk materials. Silos are used in agriculture to store fermented feed known as silage, not to be confused with a grain bin, which is used to store grains. Silos are commonly used for bulk storage of grain, coal, cement, carbon black, woodchips, food products and sawdust. Three types of silos are in widespread use today: tower silos, bunker silos, and bag silos. Storage silos are cylindrical structures, typically 10 to 90 ft (3 to 27 m) in diameter and 30 to 275 ft (10 to 90 m) in height with the slipform and Jumpform concrete silos being the larger diameter and taller silos.
RiceRice is the seed of the grass species Oryza sativa (Asian rice) or, less commonly, O. glaberrima (African rice). The name wild rice is usually used for species of the genera Zizania and Porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of Oryza. As a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, particularly in Asia and Africa.
CaithnessCaithness (Gallaibh ˈkal̪ɣɪv; Caitnes; Katanes) is a historic county, registration county and lieutenancy area of Scotland. Caithness has a land boundary with the historic county of Sutherland to the west and is otherwise bounded by sea. The land boundary follows a watershed and is crossed by two roads (the A9 and the A836) and by one railway (the Far North Line). Across the Pentland Firth, ferries link Caithness with Orkney, and Caithness also has an airport at Wick. The Pentland Firth island of Stroma is within Caithness.
GlutenGluten is a structural protein naturally found in certain cereal grains. Although "gluten" often only refers to wheat proteins, in medical literature it refers to the combination of prolamin and glutelin proteins naturally occurring in all grains that have been proven capable of triggering celiac disease. These include any species of wheat (such as common wheat, durum, spelt, khorasan, emmer and einkorn), barley, rye and some oat cultivars, as well as any cross hybrids of these grains (such as triticale).
FlatbreadA flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use.
ButterButter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks.
