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A carbohydrate contained in plant foods such as fruits, legumes, vegetables, and whole grains that cannot be broken down by digested enzymes when they are eaten so they cannot be fully digested.

A process to reduce the toughness of meat fibers in a cut of meat. Tenderizing breaks down the meat fibers and softens the meat, making it easier to chew and more palatable.

The nutrient packed layers covering the inner kernel of most grains. Bran is loaded with insoluble fiber, which is important for digestive health, and soluble fiber, which helps to lower the cholesterol level in the blood.

Tools used to reduce the toughness of meat fibers in a cut of meat. The tools resemble a hammer-like utensil typically made of steel or similar alloys.

A carbohydrate contained in plant foods such as fruits, legumes, vegetables, and whole grains that cannot be fully digested.

A plant native to Europe and Asia that is grown for its fiber or its seeds. Similar to several other plants that are not actually considered grains (amaranth and buckwheat, for example), Flax is often used like one.

A method of tenderizing meat, which has been floured and seasoned, by pounding it to break up the muscle fibers.

Food that has been enhanced with nutrients in order to improve the food for a specific purpose. Nutrients, such as calcium, fiber, soy protein, and herbs to name a few, are added to food to improve the nutritional value of the product.

The outer covering of the wheat kernel. The bran is a brown paper-like coating that is high in fiber.

A type of flour milled from teff grain. Teff flour is high in calcium, iron, magnesium, zinc, and thiamin and it is a good source of fiber.

A reference to grain in which the bran layers have been removed. The removal of the bran layers results in grain with much less fiber, which is less healthful than grain that retains the bran.

The outside layer of the oat grain, which is used as a cereal and in baked goods for flavor and texture.

A term used to describe a key ingredient processed from soybeans for use in food products and nutrition, often referred to as soyfoods or soy nutrients.

A form of barley that has been processed to remove only the outside hull and is also known as hulled barley.

A tool used for tenderizing meat. This kitchen utensil, usually in the form of a mallet with a flat or point-protruding shaped suface, is used to pound against the meat in order to break apart the tough fibers.

1) The dried seed contained within the pod of several varieties of legumes, which include beans, lentils, and peas.

The fruits of various members of the gourd family, which fall into two classifications, summer squash and winter squash.

The science of the daily dietary requirements necessary for a person to maintain proper health and development.

A common type of Cabbage that provides a mild flavor for a variety of salad and vegetable dishes. High in vitamin C with smaller amounts of calcium and fiber, this cabbage is predominantly grown in Asia and the United State.

The process of letting meat rest after cooking. Since meat continues to cook when removed from any heat source such as an oven, it has become referred to as Carryover Cooking or giving food a rest, a time during which the temperature of the meat increases 5 to 15ºF.