Seed Starches: Orderly and Disorderly

Appears in

Published 2004

About

All the grains and legumes contain a substantial amount of starch, enough that it plays a significant role in the texture of the cooked seeds and their products. It can make one grain variety behave very differently from another variety of the same grain.

The Proportions of Proteins in Seeds

	Water-soluble albumins	Water-salt-soluble globulins	Acid-soluble glutelins	Alcohol-soluble prolamins
Wheat	10	5	40–45	33–45
Barley	10	10	50–55	25–30
Rye	10–45	10–20	25–40	20–40
Oats	10–20	10–55	25–55	10–15
Rice	10	10	75	5
Corn	5	5	35–45	45–55
Beans, peas	10	55–70	15–30	5
Almonds	30	65