... and color. The different methods used to clean, mill or polish rice, after being harvested, give the product its different nutritional properties (Munk 1972). Rice is a rich source of carbohydrates low in sodium, therefore provides energy. Brown rice in addition is richer in minerals and vitamins, especially thiamine. The world food organization decided to enrich rice with calcium, iron and ... and new varieties of oat are produced each year (Friedman 1996). Oat is considered by far the most nutritious cereal with high content of vitamin B1, B2, E, polyunsaturated fatty acids, carbohydr...

• Word Count: 2707
• Approx Pages: 11
• Has Bibliography
• Grade Level: High School

... into shorter chains of polypeptides, which are fully digested into amino acids in the small intestine. Only proteins are partially digested in the stomach; there is no significant digestion of carbohydrates or fats. The mixture of partially digested food and gastric juice is called chyme. The acidic solution in the stomach also kills most of the bacteria that are ingested with ... border enzyme lactase and thus cannot digest lactose (a sugar found in milk); this condition is called lactose intolerance. The amino acids and monosaccharides resulting from the digestion of proteins and carb...

• Word Count: 9019
• Approx Pages: 36
• Has Bibliography
• Grade Level: Undergraduate