SOYBEAN
Soybeans are an important source of vegetable protein which is often used to replace animal proteins in the diet, suitable for all ages. Soybean is a legume that contains no cholesterol and has low saturated fat (or oil) content. Soybeans are the only vegetable food that contains all eight essential amino acids. In all, soybeans have about twenty amino acids. Soybeans are also a good source of fiber, iron, calcium, zinc, and B vitamins.
CORN
Corn, also known as maize, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago.
WHEAT (ALL GRADES)
Wheat, a cereal grain, is one of the most important staple foods worldwide. It comes in various grades, including hard red winter, hard red spring, soft red winter, hard white, soft white, and durum.
BARLEY
Barley is a versatile cereal grain with a nutty flavor and chewy texture. It is commonly used in soups, stews, salads, and beverages such as beer and whisky.
OATS
Oats are a nutrient-rich cereal grain known for their high fiber content and numerous health benefits. They are commonly consumed as oatmeal, in granola, or as an ingredient in baked goods.
MILLET
Oats are a nutrient-rich cereal grain known for their high fiber content and numerous health benefits. They are commonly consumed as oatmeal, in granola, or as an ingredient in baked goods.
SORGHUM
Sorghum, also known as milo, is a cereal grain native to Africa. It is widely cultivated for its grains, which can be used for human consumption, animal feed, and the production of ethanol.