grain amaranth grain whole
Selected indexed studies
- Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia. (J Food Sci Technol, 2022) [PMID:35250069]
- Use of the term whole grain on the label of processed and ultra-processed foods based on cereals and pseudocereals in Brazil. (Front Nutr, 2022) [PMID:36046127]
- Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents. (Food Chem, 2017) [PMID:28530552]
_Worker-drafted node — pending editorial review._
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Sources
- Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia. (2022) pubmed
- Use of the term whole grain on the label of processed and ultra-processed foods based on cereals and pseudocereals in Brazil. (2022) pubmed
- Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents. (2017) pubmed
- Iron, zinc and calcium dialyzability from extruded product based on whole grain amaranth (Amaranthus caudatus and Amaranthus cruentus) and amaranth/Zea mays blends. (2013) pubmed
- The HEALTHGRAIN definition of 'whole grain'. (2014) pubmed
- Nutritional evaluation of grain amaranth for growing chickens. (1988) pubmed
- Grains in a Modern Time: A Comprehensive Review of Compositions and Understanding Their Role in Type 2 Diabetes and Cancer. (2024) pubmed
- Going New Places: Successful Adaptation and Genomic Integrity of Grain Amaranth in India. (2025) pubmed
- Preventive and therapeutic potential of peptides from cereals against cancer. (2014) pubmed
- The nutraceutical properties and health benefits of pseudocereals: a comprehensive treatise. (2023) pubmed