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General Nutrition and Diet Facts

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Grains and seeds

 

Grains and seeds are too good to be used. Seeds are fashioned into at least three forms: grains, beans (legumes) and nuts.

Seeds reproduce themselves at rates of 100 to 1,000 times a year. They supply everything we need for food. If we choose to eat meat, it comes from animals whose flesh has been nourished by eating grain or seeds.

The scientific examination of seeds indicates that they could not have developed by random chance.Their unique qualities point to the fact that they were designed by a benevolent Creator. For this, let us consider the following evidence:

Making grains available to all people everywhere. Grains can be easily grown from the Arctic in the Northern Hemisphere to the Antarctic in the Southern Hemisphere.

Designer would have designed grains to have good storage life. Farmers frequently store grains in elevators or on the ground until buyers can be found. In the pyramids of Egypt, kernels of wheat found buried with the pharaohs can still be sprouted 4,000 years later.

All our nutritional needs are met by Seeds, including grains, nuts or legumes. What if only corn had evolved and we had no other grasses, grains or legumes containing the amino acid “lysine”? Without this single substance, humans and animals would not have survived.

In this complex world we need different seeds and grains for different nutrients, climates, altitudes and tastes. Almost any seed can be used for grain. More than 2,000 varieties of barley alone are available. People have always recognized the value of seeds. Not only has grain been used for food since the beginning, but it has also been used as money and a sign of wealth.

Anatomy

The basic features of grain include the hull, the bran, the endosperm and the embryo. Each part performs an essential function. Although the nutrients found in each layer is vastly different, each layer is vastly different, each layer of the ground-nut indicates that someone had our good in mind when he created it.

The chaff (hull) of a kernel of grain or seed is the part that is discarded or burned because it has no nutritional value. In addition, chaff is an irritant, causing the skin to itch. The hull surrounds and protects the inner portions of the grain, preserving its overall nutritious value.

The bran is well designed into several layers. Its waxy outer coat, which is called epicarp is another guard of both the nutrients and life of the kernel within. This outer coat has a high cellulose content that is not a nutrient, but it is the component that gives the kernel storage life and protects its ability to reproduce after its kind.

The nutrients start to deteriorate, once this outer layer is penetrated. As we progress inwardly toward the kernel of the grain, each layer has less cellulose but more vitamins, minerals, insoluble and soluble fiber and proteins. These proteins are of higher quality and useful for us. Some are enzymes which are important in allowing us to properly digest the rest of the kernel. This design makes the grain’s important nutrients more available to us.

The endosperm or starch part of the grain nourishes the embryo before the leaves have begun photosynthesis, which is the formation of carbohydrates by the action of light. These starches are stored in tiny packets separated by each other by gauze-thin membranes made of protein. These packets are like minute bundles of food that are released gradually. Eventually, the leaves and roots react with water, chlorophyll, sunlight, and the carbon dioxide in the air to make carbohydrates (CHO).

The embryo or germ is shaped like a kidney or a bean. Upon germination, the germ of a seed sprouts leaves and roots, which are one of the rich sources of vitamins B and E, and a rich source of the two essential fats and proteins.

 

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