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 Sprouts Cooking Seeds The Grains, or Cereals Grain Structure and Composition Milling and Refining Breakfast Cereals Wheat Barley Rye Oats Rice Maize, or Corn Minor Cereals Pseudocereals Legumes: Beans and Peas Legume Structure and Composition Legumes and Health: The Intriguing Soybean The Problem of Legumes and Flatulence Bean Flavor Bean Sprouts Cooking Legumes ... Pseudocereals Legumes: Beans and Peas Legume Structure and Composition Legumes and Health: The Intriguing Soybean The Problem of Legumes and Flatulence Bean Flavor Bean Sprouts Cooking Legumes... Cooking Seeds The Grains, or Cereals Grain Structure and Composition Milling and Refining Breakfast Cereals Wheat Barley Rye Oats Rice Maize, or Corn Minor Cereals Pseudocereals Legumes: Beans and Peas