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Grain that is pressed using a process that steams and rolls the grain to produce flattened, or flaked, kernels. The advantage that flaked grain has over unprocessed grain is that it cooks at a much faster rate. Grain flakes are also known as Rolled Grains.
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Grain Flakes (Green Rice Flakes) |
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USDA Nutrition Facts |
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| Serving Size 1 cup (1 NLEA serving) |
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| Calories 350 |
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| Protein 11g |
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| Total Fat 1g |
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| Total Carbohydrates 81g |
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| Dietary Fiber 11g |
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| Sugars 8g |
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| Potassium 319mg |
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| Sodium 303mg |
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| Cholesterol 0mg |
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Grain Flakes term - Related Content |
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| Refers to the process of breaking off small pieces from foods to check for doneness or to completely flake apart the food so that it can be combined with other ingredients. Foods ... |
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| The kernel or seed of food plants that are used as a staple food source throughout the world. Plants such as wheat, barley, corn, oats, rye, and rice, are among the most popular ... |
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| A type of grain flakes made from triticale grain. The whole-grain triticale is pressed using a process that rolls and flattens the grain into flakes. The purpose of this technique ... |
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| A type of grain flakes made from quinoa seeds. The whole-grain quinoa is pressed using a process that rolls and flattens the seeds into flakes. The purpose of this technique is to ... |
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| Rice that has been parboiled and then rolled, flattened, and dried to produce flakes. The flakes come in different thicknesses depending on the pressure used in the flattening ... |
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Wheat Products
Described below are some of the products (including flour) created directly from wheat. Other than a few exceptions, products that are created after the ... |
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Rice Products
Described below are some of the products (including flour) created directly from rice. Other than a few exceptions, products that are created after the ... |
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Corn Products
Described below are some of the products (including flour) created directly from corn. Other than a few exceptions, products that are created after the ... |
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Grains are composed mainly of carbohydrates, but the quantity varies according to the type of grain. Carbohydrates account for 65 to 90 percent of the calorie ... |
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| Like other foods, most grains are perishable. It is always best to buy grains that are well packaged, which helps to seal in freshness. Grains should always look and smell fresh. ... |
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