Tag: Staple grains

Collectively providing two-thirds of the world's food energy intake, the three primary cereal crops are maize, wheat, and rice. These staple grains have been foundational to human civilization for millennia, feeding billions and forming the basis of global agriculture and trade. Understanding their individual characteristics and contributions is key to appreciating their combined impact on global food security.

Over 80% amylopectin starch content is required to make soft and plump idlis, a quality idli rice offers due to its unique processing. This specialized short-grain rice possesses distinct characteristics that are key to achieving the desired texture and fermentation in many South Indian dishes.

According to FAO data, plant-based proteins, particularly from cereal grains, dominate the global food supply, making up approximately 60% of total protein intake globally. This often challenges the common perception of what is the number one source of protein in the world.

A single medium-sized whole wheat roti typically has more protein than an equivalent portion of cooked white rice, according to nutritional data. This difference is a key factor when choosing between these staple grains and managing protein intake, often debated among nutritionists.