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Misu Sotaro
''Misu'' () is a beverage made from the traditional Korean grain powder ''misu-garu'' (; ''misutgaru''; "''misu'' powder"), which is a combination of 7–10 different grains. It is usually served on hot summer days to quench thirst or as an instant nutritious drink for breakfast or as a healthy snack. In a Joseon Dynasty (1392–1897) recipe book, misu was mentioned as stir-fried barley (''gu''). Gu was a delicacy of that time and easy to serve as one went to travel. Misu is made of glutinous rice and other ingredients, such as barley, yulmu (''Coix lacryma-jobi'' var. ''ma-yuen''), brown rice, black rice, black soybeans, corn, white beans, millet, and sesame seeds, which are ground, roasted and/or steamed, then mixed together. Misugaru is commonly added to water or milk and stirred to make a drink. Sugar or condensed milk can be added as a sweetener. The beverage is high in protein, vitamins, calcium, magnesium, molybdenum Molybdenum is a chemical element with the symbol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Misu
''Misu'' () is a beverage made from the traditional Korean grain powder ''misu-garu'' (; ''misutgaru''; "''misu'' powder"), which is a combination of 7–10 different grains. It is usually served on hot summer days to quench thirst or as an instant nutritious drink for breakfast or as a healthy snack. In a Joseon Dynasty (1392–1897) recipe book, misu was mentioned as stir-fried barley (''gu''). Gu was a delicacy of that time and easy to serve as one went to travel. Misu is made of glutinous rice and other ingredients, such as barley, yulmu (''Coix lacryma-jobi'' var. ''ma-yuen''), brown rice, black rice, black soybeans, corn, white beans, millet, and sesame seeds, which are ground, roasted and/or steamed, then mixed together. Misugaru is commonly added to water or milk and stirred to make a drink. Sugar or condensed milk can be added as a sweetener. The beverage is high in protein, vitamins, calcium, magnesium, molybdenum Molybdenum is a chemical element with the symbol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soybean
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. Soybeans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Soybean is the most important protein source for feed farm animals (that in turn yields animal protein for human consumption). Etymology The word "soy" originated as a corruption of the Cantonese or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molybdenum
Molybdenum is a chemical element with the symbol Mo and atomic number 42 which is located in period 5 and group 6. The name is from Neo-Latin ''molybdaenum'', which is based on Ancient Greek ', meaning lead, since its ores were confused with lead ores. Molybdenum minerals have been known throughout history, but the element was discovered (in the sense of differentiating it as a new entity from the mineral salts of other metals) in 1778 by Carl Wilhelm Scheele. The metal was first isolated in 1781 by Peter Jacob Hjelm. Molybdenum does not occur naturally as a free metal on Earth; it is found only in various oxidation states in minerals. The free element, a silvery metal with a grey cast, has the sixth-highest melting point of any element. It readily forms hard, stable carbides in alloys, and for this reason most of the world production of the element (about 80%) is used in steel alloys, including high-strength alloys and superalloys. Most molybdenum compounds have low solubili ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Magnesium
Magnesium is a chemical element with the symbol Mg and atomic number 12. It is a shiny gray metal having a low density, low melting point and high chemical reactivity. Like the other alkaline earth metals (group 2 of the periodic table) it occurs naturally only in combination with other elements and it almost always has an oxidation state of +2. It reacts readily with air to form a thin passivation coating of magnesium oxide that inhibits further corrosion of the metal. The free metal burns with a brilliant-white light. The metal is obtained mainly by electrolysis of magnesium salts obtained from brine. It is less dense than aluminium and is used primarily as a component in strong and lightweight alloys that contain aluminium. In the cosmos, magnesium is produced in large, aging stars by the sequential addition of three helium nuclei to a carbon nucleus. When such stars explode as supernovas, much of the magnesium is expelled into the interstellar medium where it ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calcium
Calcium is a chemical element with the symbol Ca and atomic number 20. As an alkaline earth metal, calcium is a reactive metal that forms a dark oxide-nitride layer when exposed to air. Its physical and chemical properties are most similar to its heavier homologues strontium and barium. It is the fifth most abundant element in Earth's crust, and the third most abundant metal, after iron and aluminium. The most common calcium compound on Earth is calcium carbonate, found in limestone and the fossilised remnants of early sea life; gypsum, anhydrite, fluorite, and apatite are also sources of calcium. The name derives from Latin ''calx'' "lime", which was obtained from heating limestone. Some calcium compounds were known to the ancients, though their chemistry was unknown until the seventeenth century. Pure calcium was isolated in 1808 via electrolysis of its oxide by Humphry Davy, who named the element. Calcium compounds are widely used in many industries: in foods and pharma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Condensed Milk
Condensed milk is cow's milk from which water has been removed (roughly 60% of it). It is most often found with sugar added, in the form of ''sweetened condensed milk'' (SCM), to the extent that the terms "condensed milk" and "sweetened condensed milk" are often used interchangeably today. Sweetened condensed milk is a very thick, sweet product, which when canned can last for years without refrigeration if not opened. The product is used in numerous dessert dishes in many countries. A related product is evaporated milk, which has undergone a lengthier preservation process because it is not sweetened. Evaporated milk is known in some countries as unsweetened condensed milk. Both products have a similar amount of water removed. History According to the writings of Marco Polo, in the thirteenth century the Tatars were able to condense milk. Marco Polo reported that of milk paste was carried by each man, who would subsequently mix the product with water. However, this probably ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sesame Seeds
Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods. World production in 2018 was , with Sudan, Myanmar, and India as the largest producers. Sesame seed is one of the oldest oilseed crops known, domesticated well over 3,000 years ago. ''Sesamum'' has many other species, most being wild and native to sub-Saharan Africa. ''S. indicum,'' the cultivated type, originated in India. It tolerates drought conditions well, growing where other crops fail. Sesame has one of the highest oil contents of any seed. With a rich, nutty flavor, it is a common ingredient in cuisines around the world. Like other foods, it can trigger allergic reactions in some people. Etymology The word "sesame" is from Latin ''sesamum'' and Greek σήσαμον : ''sēsamon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Millet
Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most species generally referred to as millets belong to the tribe Paniceae, but some millets also belong to various other taxa. Millets are important crops in the semiarid tropics of Asia and Africa (especially in India, Mali, Nigeria, and Niger), with 97% of millet production in developing countries. This crop is favored due to its productivity and short growing season under dry, high-temperature conditions. Millets are indigenous to many parts of the world. The most widely grown millets are sorghum and pearl millets, which are important crops in India and parts of Africa. Finger millet, proso millet, and foxtail millet are also important crop species. Millets may have been consumed by humans for about 7,000 years and potentially had "a pivotal role in the rise of multi-crop agriculture and settled farming societies." Descript ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Bean
''Phaseolus vulgaris'', the common bean, is a herbaceous annual plant grown worldwide for its edible dry seeds or green, unripe pods. Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other '' Phaseolus'' species, is as a member of the legume family Fabaceae. Like most members of this family, common beans acquire the nitrogen they require through an association with rhizobia, which are nitrogen-fixing bacteria. The common bean has a long history of cultivation. All wild members of the species have a climbing habit, but many cultivars are classified either as ''bush beans'' or ''climbing beans'', depending on their style of growth. Best-known cultivar groups include the kidney bean, the navy bean, the pinto bean, and the wax bean. The other major types of commercially grown beans are the runner bean (''Phaseolus coccineus'') and the broad bean (''Vicia faba''). Beans are grown on every continent except Antarctic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Rice
Black rice, also known as purple rice, is a range of rice types of the species ''Oryza sativa'', some of which are glutinous rice. There are several varieties of black rice available today. These include Indonesian black rice, Philippine heirloom balatinaw black rice and pirurutong black glutinous rice, and Thai jasmine black rice. Black rice is known as ''chak-hao'' in Manipur, India. In Bangladesh, it is known as ''kalo dhaner chaal'' (black paddy rice) and used to make polao or rice-based desserts. The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanins found in food. The grain has a similar amount of fiber to brown rice and like brown rice, has a mild, nutty taste. Black rice has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains. It is suitable for creating porridge, dessert, traditional Chinese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Misutgaru
''Misu'' () is a beverage made from the traditional Korean grain powder ''misu-garu'' (; ''misutgaru''; "''misu'' powder"), which is a combination of 7–10 different grains. It is usually served on hot summer days to quench thirst or as an instant nutritious drink for breakfast or as a healthy snack. In a Joseon Dynasty (1392–1897) recipe book, misu was mentioned as stir-fried barley (''gu''). Gu was a delicacy of that time and easy to serve as one went to travel. Misu is made of glutinous rice and other ingredients, such as barley, yulmu (''Coix lacryma-jobi'' var. ''ma-yuen''), brown rice, black rice, black soybeans, corn, white beans, millet, and sesame seeds, which are ground, roasted and/or steamed, then mixed together. Misugaru is commonly added to water or milk and stirred to make a drink. Sugar or condensed milk can be added as a sweetener. The beverage is high in protein, vitamins, calcium, magnesium Magnesium is a chemical element with the symbol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brown Rice
Brown rice is a whole grain rice with the inedible outer Rice hulls, hull removed. This kind of rice sheds its outer hull or husk but the bran and germ layer remain on, constituting the brown or tan colour of rice. White rice is the same grain without the hull, the Rice bran, bran layer, and the cereal germ. Red rice, Oryza glaberrima#American cultivars, gold rice, and black rice (also called purple rice) are all whole rices with differently pigmented outer layers. Cooking time Brown rice generally needs longer cooking times than white rice, unless it is broken rice, broken or flour blasted (which perforates the bran without removing it). Studies by Gujral and Kumar in 2003 estimated a cooking time between 35 and 51 minutes. A shorter cooking time is necessary for "converted" or parboiled rice. Storage Brown rice has a shelf life of approximately 6 months, but hermetic storage, refrigeration or freezing can significantly extend its lifetime. Freezing, even periodically, can al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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