The ancient grain of Benedictine monasteries — arabinoxylan-rich, moderate β-glucan, but gluten-containing: not a celiac
Gabonák és pszeudocereáliák
The bread grain of the Egyptian pyramids — tetraploid ancient wheat, high in lutein, with a yellowish bran-rich endosperm.
From Bhutan to Camargue — anthocyanin-pigmented bran rice with procyanidins and γ-oryzanol: the polyphenol-rich alternative
The lakeshore harvest of the North American Anishinaabe — botanically not rice but Zizania grass: a fiber-, phenolic-acid-,