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Seeds and Beans

Seeds and Beans. Blackeye beans or Cowpeas. Cranberry bean. Garbanzo bean. Large Lima beans. Large Seeded Horsebean. Mung Bean. Pink Field Bean. Pinto Field Bean. Red Kidney field bean. Small Lima bean. Small White field bean. White Sorghum. Yellow Sorghum. Sweet Sudan Grass.

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Seeds and Beans

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  1. Seeds and Beans

  2. Blackeye beans or Cowpeas

  3. Cranberry bean

  4. Garbanzo bean

  5. Large Lima beans

  6. Large Seeded Horsebean

  7. Mung Bean

  8. Pink Field Bean

  9. Pinto Field Bean

  10. Red Kidney field bean

  11. Small Lima bean

  12. Small White field bean

  13. White Sorghum

  14. Yellow Sorghum

  15. Sweet Sudan Grass

  16. Piper Sudan Grass

  17. Wheat

  18. Oats

  19. Rice

  20. Barley

  21. The Different Kinds of Corn DENT corn, the scientific name of which is Zea mays indentata, is also called "field" corn. It is a corn variety with kernels that contain both hard and soft starch and become indented at maturity. It is a major crop used to make food, animal feed, and industrial products. FLOUR corn, also called "soft" corn or "squaw" corn, has kernels shaped like those of flint corn and composed almost entirely of soft starch. It is known by the scientific name Zea mays amylacea. In this country we grow small amounts of blue flour corn to make tortillas, chips, and baked goods. In South America this corn is grown in various colors to make food and beer. SWEET or "green" corn is eaten fresh, canned, or frozen. It is a type of corn that is grown in many horticultural varities. It is variously considered a distinct species (Zea saccharata or Zea rugosa), a subspecies (Zea mays rugosa) or a specific mutation of dent corn. It is distinguished by kernels containing a high percentage of sugar in the milk stage when they are suitable for table use. POPCORN is a variety of corn, Zea mays everta, which has small ears and small pointed or rounded kernels with very hard corneous endosperm that, on exposure to dry heat, are popped or everted by the expulsion of the contained moisture, and form a white starchy mass many times the size of the original kernel.

  22. Dent Corn

  23. Flour Corn FLOUR corn, also called "soft" corn or "squaw" corn, has kernels shaped like those of flint corn and composed almost entirely of soft starch. It is known by the scientific name Zea mays amylacea. In this country we grow small amounts of blue flour corn to make tortillas, chips, and baked goods. In South America this corn is grown in various colors to make food and beer.

  24. Flour Corn

  25. Sweet Corn

  26. White Rice Popcorn POPCORN is a variety of corn, Zea mays everta, which has small ears and small pointed or rounded kernels with very hard corneous endosperm that, on exposure to dry heat, are popped or everted by the expulsion of the contained moisture, and form a white starchy mass many times the size of the original kernel.

  27. White Rice Popcorn

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