Used in breadmaking worldwide

Used for making flour, whisky and feeds for livestock.

Used mainly as breakfast cereal or as an ingredient for baked products.

Considered the staple food of more than half the Philippine population.

Refer to cultivated plants of the grass family that provide edible starchy grains or seeds

White rice in which the germ and bran have been removed

Rice with added vitamins and minerals such as titanium,niacin and iron.

Our local binatog is called

Used primarily for the production of malt and the formation of animal feeds.

The multi-layered outer covering of the kernel

Consists of starch granules

The reserved carbohydrates found in plants usually appearing as a fine and white powder

Made from well-polished white rice.

Made from cassava and wheat flour.

Long, thin, round translucent noodles.

Term used for corn in Europe

Local name of purple yam.

Local name of Goa yam

Local name of Soybeans

Local name of lima beans

Local name of cassava

Local name of glutinous rice

Kind of rice with the highest percentage of protein.

Contains great amounts of gluten ideal for breadmaking.

More expensive than bread and all-purpose flour.

Used for general purposes because it contains less gluten than bread flour.

Made from rice and corn or rice.