On Food and Cooking

Chapter 9

Seeds

Grains, Legumes,    and Nuts

Seeds as Food
Some Definitions
Seeds and Health
Valuable Phytochemicals from Seeds
Problems Caused by Seeds
Seeds Are Common Food Allergens
Seeds and Food Poisoning
The Composition and Qualities of Seeds
Parts of the Seed
Seed Proteins: Soluble and Insoluble
Seed Starches: Orderly and Disorderly
Seed Oils
Seed Flavors
Handling and Preparing Seeds
Storing Seeds