Plants III

Question 1

What are the three components that make up a seed?

Answer 1

An embryonic plant, a food supply, and an outer protective layer.

Question 2

What are the three main types of seeds?

Answer 2

• Cereals (grains)
• Legumes
• Nuts

Question 3

What are Seeds?

Answer 3

Structures by which plants create a new generation of their kind

Question 4

What are plants in the grass family called, and what are their seeds known as?

Answer 4

Cereal & seeds are grains

Question 5

What is the primary carbohydrate component found in the cells of grains?

Answer 5

Starch granules embedded in a matrix of protein.

Question 6

What are the plants that produce many small seeds to ensure offspring survival & important for bread & beer called?

Answer 6

Grains & Cereals

Question 7

What are examples of Grains & Cereals?

Answer 7

-Middle East & Europe: wheat, barley, oats, rye
- Asia: rice
- North & Central America: corn
- Africa: sorghum, millet

Question 8

What term is used for plants like amaranth, buckwheat, and quinoa that are used like grains but are not from the grass family?

Answer 8

Pseudocereals

Question 9

Legumes are plants in which family, characterized by seed pods containing several seeds?

Answer 9

The bean family

Question 10

Why are legumes typically rich in protein?

Answer 10

They have a symbiotic relationship with nitrogen-fixing bacteria.

Question 11

Legumes generally grow on vines. How do they protect themselves?

Answer 11

Biochemical defense, color camouflage

Question 12

What are some examples of Legumes?

Answer 12

lentils, broad beans, peas, chickpeas, soy and mung beans, peanuts, lima beans

Question 13

How do nuts primarily store their energy, distinguishing them from grains and most legumes?

Answer 13

They store energy in oil rather than starch.

Question 14

The tiny oil droplets in nuts, known as seed oil bodies, are structurally similar to what in animal milk?

Answer 14

fat globules

Question 15

What type of structure typically encloses nuts?

Answer 15

Hard shells enclose large seeds

Question 16

Why are nuts beneficial for animal dispersers?

Answer 16

They are high in energy, attracting animals that help spread the seeds.

Question 17

How do nuts support slow, prolonged growth in plants?

Answer 17

They store lots of energy to fuel the seedling’s long-term development.

Question 18

Why might storing energy as oil be advantageous for a nut-producing plant?

Answer 18

Oil stores more energy per gram than starch and supports long-term growth.

Question 19

What is the general macronutrient composition of Grains?

Answer 19

High in starch, with some protein and fat.

Question 20

What is the general macronutrient composition of Legumes?

Answer 20

High in starch and protein, with not much fat.

Question 21

What is the general macronutrient composition of Nuts?

Answer 21

High in fat, with some protein and starch.

Question 22

Which two Legumes are exceptions to the low-fat rule and are high in fat?

Answer 22

Peanuts & Soybeans

Question 23

What is Amylose?

Answer 23

A type of starch consisting of a linear chain of about 1,000 glucose molecules.

Question 24

What is Amylopectin?

Answer 24

A type of starch consisting of a branched structure of 5,000 to 20,000 glucose molecules.

Question 25

Upon cooling, what happens to Amylose molecules (& linear parts of Amylopectin)?

Answer 25

molecules line up and form hydrogen bonds, a process known as **retrogradation.**

Question 26

What is the term for the crystalline Starch structure formed during *retrogradation* that is NOT digested & absorbed in the small intestine?

Answer 26

Resistant starch (RS). (So it provides less immediate energy & fewer calories)

Question 27

Resistant starch can be broken down by bacteria in which part of the digestive system?

Answer 27

The large intestine

Question 28

What happens when *Starch* is heated?

Answer 28

Granules swell & it becomes viscous.

Question 29

How does retrogradation of starch affect energy availability?

Answer 29

reduces it by 50-60%

Question 30

What is a nutritional benefit of sprouting seeds?

Answer 30

Sprouted seeds are higher in vitamin C, B vitamins, iron, and protein than regular seeds.

Question 31

What nutritional benefits are Seeds high in?

Answer 31

Vitamins, especially Vitamin E! Antioxidants

Question 32

Which type of fiber slows digestion, moderates blood insulin & glucose levels, and can reduce cholesterol?

Answer 32

Soluble Fiber (can be digested by bacteria in the colon)

Question 33

Resistant starch is an example of what type of dietary fiber?

Answer 33

Soluble Fiber

Question 34

What are examples of Soluble Fiber?

Answer 34

pectin, beta-glucans, guar gum, inulin, oligosaccharides, fructooligosaccharides, resistant starch

Question 35

Which type of fiber speeds the passage of food, adds bulk to stool, and reduces absorption of carcinogens?

Answer 35

Insoluble Fiber (poorly digested)

Question 36

What are examples of Insoluble Fiber?

Answer 36

Cellulose, hemicellulose, and lignin

Question 37

What is the term for Seeds, such as Phytic Acid and Lectins, that can be broken down by cooking?

Answer 37

Anti-Nutrients

Question 38

Can Fiber be digested in our small intestine?

Answer 38

No

Question 39

What part of a Grain is the protective outer coating, rich in fiber, B-vitamins, and minerals?

Answer 39

The bran

Question 40

What type of toxin, produced by mold, is a known carcinogen found in some seeds?

Answer 40

Aflatoxin

Question 41

What are common food allergens associated with Seeds?

Answer 41

Tree nuts, peanuts, soybeans

Question 42

What is an autoimmune disease that can be triggered by seeds?

Answer 42

Celiac Disease

Question 43

What are the 9 major food allergens?

Answer 43

Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, What, Soybeans, Sesame

Question 44

Which part of the Grain primarily stores carbohydrates and protein?

Answer 44

The Endosperm

Question 45

What is the name of the embryo part of a grain, which contains fat, B-vitamins, and vitamin E?

Answer 45

The Germ

Question 46

What is the purpose of milling (refining) Grains?

Answer 46

To break the grain into pieces and sift away the bran and germ. Leaving the endosperm.

Question 47

What is the purpose of pearling grains?

Answer 47

To polish the grains to remove the bran layer. Leaving germ & endosperm.

Question 48

What are the three main reasons grains are processed by milling or pearling?

Answer 48

To achieve a longer shelf life, shorter cooking times, and for taste.

Question 49

Why are oats generally used as whole grains?

Answer 49

They don’t cleanly break into endosperm, germ, and bran.

Question 50

What is the term for whole oat grains?

Answer 50

Groats

Question 51

How are rolled oats produced?

Answer 51

They are steamed and then pressed between rollers (absorb water quickly)

Question 52

What makes quick-cooking oats cook faster than regular rolled oats?

Answer 52

They are pressed thinner than rolled oats. Instant is even thinner.

Question 53

What general process is required to make MOST seeds edible? How?

Answer 53

Applying Moisture & Heat. Hot water dissolves strengthening carbohydrates in cell walls. Starch granules absorb water, dissolve or moisten proteins.

Question 54

What is the most effective way to speed up the cooking time for most seeds?

Answer 54

Presoaking them

Question 55

What differentiates Steel-Cut Oats?

Answer 55

They're cut into 2-4 pieces for faster cooking

Question 56

What is the bran layer called?

Answer 56

Oat bran

Question 57

How does adding salt to the cooking water speed up legume cooking?

Answer 57

Sodium displaces magnesium from cell wall pectins, allowing them to dissolve more easily.

Question 58

How does adding baking soda (a basic substance) help cook legumes faster?

Answer 58

It helps dissolve the cell wall hemicelluloses.

Question 59

What effect does adding acid (e.g., in chili) have on bean cooking time?

Answer 59

It slows down bean cooking.

Question 60

Which indigestible carbohydrates in legumes cause gas production?

Answer 60

Oligosaccharides and soluble fiber in cell walls.

Question 61

Besides vitamins and minerals, what beneficial compounds are leached out when soaking legumes?

Answer 61

Oligosaccharides.

Question 62

What two processes use microbes to consume oligosaccharides and soluble fiber in legumes, aiding digestion?

Answer 62

Germination and fermentation.

Question 63

What is the term for the phytoestrogens found in soybeans that may slow bone loss, development of prostate cancer and heart disease?

Answer 63

Isoflavones. (but may be harmful for existing breast cancer)

Question 64

What are ways to cook Legumes faster?

Answer 64

Soaking with higher temp water, add salt, add baking soda, pressure cooking (or instant pot)

Question 65

How can you help your digestive system handle eating Legumes?

Answer 65

-Soaking (leaches out oligosaccharides but also removes vitamins, minerals, sugars and pigments) -Cook Longer (breaks down oligosaccharides and cell wall cements into single sugars) -Germination and fermentation (microbes consume the oligosaccharides and soluble fiber)

Question 66

How does cooking Legumes help with digesting them?

Answer 66

Cooking can break down anti-nutrients such as proteases

Question 67

What compounds in soybeans bind to cholesterol, preventing its efficient absorption?

Answer 67

Saponins

Question 68

Which compounds in soybeans, known as plant sterols, interfere with our body's absorption of cholesterol?

Answer 68

Phytosterols

Question 69

Soy protein is considered a complete protein because it contains all 9 essential amino acids, but which one is the limiting amino acid?

Answer 69

Methionine.

Question 70

What protein is found in Soybeans?

Answer 70

Glycinin and Conglycinin

Question 71

What is the role of trypsin inhibitors found in Soybeans, and why is cooking important for them?

Answer 71

Trypsin inhibitors in soybeans block the activity of trypsin, an enzyme needed to digest proteins, which can reduce protein absorption. Cooking soybeans deactivates these inhibitors, making the protein easier to digest.

Question 72

By weight, what is the approximate protein content of dried soybeans?

Answer 72

About 34% protein.

Question 73

How is soy flour created?

Answer 73

Soybeans are hulled and the oil is extracted.

Question 74

Additional steps with alterations of pH generate what from Soy Protein?

Answer 74

- Concentrates: 70% protein - Isolates: up to 95% protein

Question 75

How are soy protein products used in ground meat and poultry products?

Answer 75

As an extender to enhance juiciness, increase yield, and hold on to fat.

Question 76

How is nut butter formed?

Answer 76

By grinding dry nuts until their microscopic oil bodies merge and coalesce into a paste.

Question 77

How is nut milk formed?

Answer 77

By soaking raw nuts in water and grinding them to release intact oil bodies, then straining off the solids. (The solid nut particles are strained off which leaves behind oil droplets, proteins, sugars and salts dispersed in water)