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5.4 Cereal and Legume Conclusion

  1. What other types of rice are there (in addition to the kinds of rice used in this lab)?
  2. Why is it nutritionally beneficial to pair cereals and legumes? Think rice and beans or peanut butter and bread.
  3. If a consumer is short on time, what other way(s) can they prepare legumes quickly?

 

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Food Preparation Lab Manual for FSHN 1150 Copyright © 2025 by Iowa State University Department of Food Science and Human Nutrition is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.

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