小麥是世界上種植最廣泛的穀物之一,是無數烘焙食品的基石。其高筋度賦予麵團彈性,而全麥版本則保留了麩皮和胚芽,以提供額外的纖維和營養。稻米在全球餵養的人口比任何其他穀物都多,並在淹水的稻田中茁壯成長。糙米保留了營養豐富的外層,而白米則經過碾磨以獲得更溫和的口感和更長的保質期。玉米,又稱玉蜀黍,是一種多用途的新世界作物,用於食品、動物飼料和工業產品。全顆粒提供纖維和抗氧化劑,尤其是在色彩豐富的傳家寶品種中。大麥煮熟後具有嚼勁和淡淡的堅果味。它富含β-葡聚醣纖維,有助於維持健康的膽固醇水平,並且仍然是許多傳統菜餚和釀酒中的關鍵成分。燕麥因其水溶性纖維含量(特別是β-葡聚醣)而受到重視,有助於穩定血糖。它們可以煮成奶油狀,與甜味和鹹味都很搭。黑麥在小麥難以生長的涼爽氣候中茁壯成長,並產生獨特的土地風味。其麵粉的麩質含量低於小麥,因此製成的麵包更厚實,保水時間更長。小米天生不含麩質且耐旱,使其成為乾旱地區的重要作物。它煮得很快,提供溫和、略帶甜味的口感,以及豐富的鎂和磷。高粱具有很強的韌性,可以在貧瘠且缺水的土壤中生長。全穀物富含抗氧化劑和纖維,其烹飪方式與稻米相似,或可磨成不含麩質的麵粉。藜麥是一種完全蛋白質,包含所有必需氨基酸,且天然不含麩質。沖洗後,它可以煮成輕盈蓬鬆的顆粒,帶有溫和的堅果味,適用於鹹食和甜點。儘管名字中有麥字,但蕎麥是一種假穀類,不含小麥。它富含蘆丁和其他類黃酮,烹調相對快速,常用於製作麵條、煎餅和豐盛的早餐。莧菜籽天然不含麩質,且與大多數穀物相比,其賴氨酸(離胺酸)含量異常高。種子可以煮成粥、添加到烘焙食品中,或像微型爆米花一樣爆開。畫眉草(Teff)是世界上最小的穀物之一,但富含大量的鐵和鈣。它天然不含麩質,具有溫和且微甜的風味,非常適合用於粥品和烘焙食品。斯佩耳特小麥比現代麵包小麥保留了更多的原始遺傳特徵,通常對某些人來說更容易消化。它可以在麵包、義大利麵和肉飯中替代普通小麥。法羅小麥主要指二粒小麥,具有堅實、令人愉悅的咀嚼感以及豐富的膳食纖維。它通常在注重口感的湯品、沙拉和穀物碗中燉煮。青麥是在尚未成熟時收割並經過火烤,賦予其獨特的煙燻香氣。它比成熟的小麥粒煮得快,且提供了良好的蛋白質和纖維來源。破殼小麥經過預煮和乾燥,因此僅需短時間浸泡或燉煮。它是塔布勒沙拉等菜餚的主食,並以便捷的形式提供全麥營養。野米實際上是一種水生草,而非真正的稻米,原產於北美。它的蛋白質含量高於許多普通穀物,與蘑菇、堅果和烤蔬菜搭配相得益彰。黃豆是蛋白質最豐富的豆類之一,含有所有必需氨基酸。它們是無數亞洲主食和現代植物基食品的基礎,同時也提供有益的異黃酮、纖維和健康脂肪。紅豆(又稱赤豆)在煮熟後具有天然的甜味、堅果香氣和柔軟的質地。它們富含蛋白質和纖維,是許多傳統紅豆沙和粥品的基礎。黑米的顯著顏色來自麩皮中的花青素。它比拋光的白米保留了更多的抗氧化劑,煮熟後具有愉悅的咀嚼感和淡淡的堅果香味。馬鈴薯(土豆)是一種多用途的主食作物,提供複合碳水化合物、鉀和維生素 C。不同品種適合煮、烤、烘或搗成泥,且天然不含麩質。福尼奧米(Fonio)是古老的非洲穀物之一,烹飪時間極短。它味道溫和,易於消化,並提供良好的氨基酸和礦物質來源。薏仁(又稱薏苡)煮熟後具有嚼勁和溫和的風味。它們在傳統亞洲飲食中因烹飪和養生用途而受到重視。地瓜(番薯)富含β-胡蘿蔔素,這使果肉呈現橙色並在體內轉化為維生素 A。它們比普通馬鈴薯提供更多的天然甜味和纖維,且收穫後易於保存。珍珠粟是種植最廣泛的粟類之一,耐高溫且耐貧瘠土壤。在其他穀物難以生長的地區,它提供了大量的能量、纖維和微量元素。紅米保留了比白米更多的外層麩皮,增加了纖維和礦物質含量。它需要更長的烹飪時間,非常適合搭配濃郁的醬汁和蔬菜。棉花是世界上最重要的纖維作物之一,在溫暖的氣候下生長茂盛。其柔軟的纖維可紡成紗線,而種子則可壓榨取油或用作動物飼料。山藥(又稱淮山)可以生食或熟食,因其平滑且具黏性的口感而受到青睞。它提供複合碳水化合物,常用於鹹味菜餚和傳統食療中。竹筍是一種季節性作物,因其脆嫩的口感和清淡的泥土香氣而備受推崇。竹筍必須經過妥善處理以去除天然苦味,廣泛用於亞洲的炒菜、湯品和燉菜中。菇類是人工栽培或野外採集的真菌,提供維生素 B 群、礦物質和獨特的鮮味化合物。常見的品種如洋菇、香菇和平菇能很好地吸收風味,並為植物性飲食增添肉類般的口感。蓮藕具有獨特的脆爽口感和微甜味,烹飪後仍能保持良好的口感。它富含纖維和維生素 C,在亞洲料理中常被切片用於炒菜、湯品和燉菜。紫薯含有高濃度的花青素,賦予其鮮豔的顏色和抗氧化特性。紫薯可以烘烤、清蒸或搗成泥,提供天然的甜味和有益的植物色素。小米(粱)是最古老的栽培粟類之一,能很好地適應邊緣生長條件。它的烹飪時間與米飯大致相同,口感輕盈,適合製作抓飯和副食。糜子具有高度耐旱性且成熟迅速。烹調後,它味道溫和,質地柔軟,適用於早餐粥、烘焙食品以及作為大米替代品。黑麥仁以完整形式提供黑麥穀物的全面營養。它們需要浸泡或較長時間燉煮,並提供深沉、泥土般的口感以及豐富的纖維。紫玉米富含花青素色素,其在烹飪過程中保持穩定。除了作為穀物食用外,它還被燉煮以製作安第斯料理中充滿活力的飲料和甜點。南瓜子也稱為 pepitas,可以生吃或烤製,提供集中的礦物質和有益油脂。它們經常被添加到格蘭諾拉麥片、野餐零食組合和鹹味菜餚中。向日葵種子提供豐富的維生素 E、健康脂肪和礦物質。去殼的仁能為沙拉和烘焙食品增添脆感,而全籽則是受歡迎的簡單烤零食。花生在花凋謝且果針向下推進後於土壤表面下發育。它們富含蛋白質、健康單不飽和脂肪和各種礦物質,出現在從簡單的烤零食到全球各地的醬汁和糖果中。芝麻是人類栽培最古老的油料種子之一,至今仍是亞洲、中東和非洲料理的關鍵成分。它們提供鈣、鐵和有益的木脂素,輕微烘烤能帶出更深厚、豐富的風味,非常適合甜食和鹹食。You scored 0 out of 40You scored 1 out of 40You scored 2 out of 40You scored 3 out of 40You scored 4 out of 40You scored 5 out of 40You scored 6 out of 40You scored 7 out of 40You scored 8 out of 40You scored 9 out of 40You scored 10 out of 40You scored 11 out of 40You scored 12 out of 40You scored 13 out of 40You scored 14 out of 40You scored 15 out of 40You scored 16 out of 40You scored 17 out of 40You scored 18 out of 40You scored 19 out of 40You scored 20 out of 40You scored 21 out of 40You scored 22 out of 40You scored 23 out of 40You scored 24 out of 40You scored 25 out of 40You scored 26 out of 40You scored 27 out of 40You scored 28 out of 40You scored 29 out of 40You scored 30 out of 40You scored 31 out of 40You scored 32 out of 40You scored 33 out of 40You scored 34 out of 40You scored 35 out of 40You scored 36 out of 40You scored 37 out of 40You scored 38 out of 40You scored 39 out of 40You scored 40 out of 40
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許多日常健康的作物看起來很相似,但在形狀、顏色和用途上卻有所不同。這個測驗挑戰你根據簡短的描述來辨識常見和較少為人知的作物。從古老的品種到營養豐富的現代寵兒,測試你對填滿全球健康餐盤的植物了解程度。四十個問題決定了你是否能拿到滿分。大多數人都感到困難——看看你是否能做得更好。