Nutritionally very similar, eBarley likely has ‘slightly higher fiber content because it requires less processing. Hulled barley or “covered barley” has a hull that adheres to the grain. Hull-less eBarley or “naked barley” has an outer hull that’s loosely attached to the kernel so it generally falls off during harvesting.
Nutritionally the same. Golden Flax is slightly milder in flavor than Brown Flax.
Nutritionally very similar, yellow popcorn has just slightly less carbohydrates. White popcorn is said to have a softer mouth feel. Both contain 15% of the daily value of fiber, and each contains equal amounts of fat and protein.
Nutritionally very similar, the difference is the shape. Mushroom popcorn is circular shaped and best suited for making caramel corn because toppings stick to its round shape easily. Butterfly popcorn can also be used for caramel corn but its wing-like shape makes it more difficult to coat the kernels evenly.
Red wheat has a slightly higher amount of protein which makes it better for more rustic, artisan and generally harder bread loaves. Hard red winter wheat is planted in the fall and harvested in early summer. In general, hard wheat has higher gluten and protein content and is preferred for leavening.
Hard White Winter Wheat: Hard white wheat’s moderate level of protein makes for softer loaves such as your typical pan loaves and dinner rolls. Hard white winter wheat is planted in the fall and harvested in early summer. In general, hard wheat has higher gluten and protein content and is preferred for leavening.
Soft red winter wheat has a low protein content and is used as in flours for cookies, cakes, donuts and other fine pastries as well as flat breads, and crackers.
Soft white is a low-protein wheat that offers high yields. It provides lighter flour for cakes, crackers, cookies, pastries and it suits Middle Eastern flat breads.
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