Non-Produce Plants

Dry Beans

Key Facts Dry beans (Phaseolus vulgaris)have historically been a staple food. They are widely consumed throughout the world and are rich in protein, fiber, and various micronutrients. The per capita consumption of beans in the U.S. is approximately 7.5 pounds – much less than in other countries – and Read more

Flour

ContentsKey Facts IntroductionFoodborne OutbreaksProductionProcessingTypes of FlourFood SafetyConsumptionNutritionReferencesKey Facts Wheat flour is the product obtained by grinding whole wheat kernels, which consist of bran, germ, and endosperm components During the milling process, kernel components are separated and recombined to make different types of flour Flour can be enriched, fortified, bleached, or unbleached Wheat flour contains dietary Read more

Kratom

Key Facts Kratom, also referred to as thang, kakuam, thom, ketom, biak, kratho, or ketum, is a group of tree-like plants in the Mitragyna genus of the Rubiacea family. Kratom is consumed for its stimulant effects and as an opioid substitute. Individuals can consume the plant by chewing, smoking, brewing Read more

Nut Butters

Key Facts Many civilizations have relied on nuts as part of their diet, even before the usage of cereal grains. Nuts come from a variety of botanical families and serve as a reliable and timely food source because they are resistant to damage by severe weather, are easily preserved through Read more

Sunflower Seeds and Oil

ContentsKey Facts IntroductionFoodborne OutbreaksProductionFood SafetyConsumptionNutritionReferencesKey Facts Sunflower (Helianthus annuus) is one of the few crop species that originated in North America Native Americans domesticated the crop around 1000 BC 85% of the North American sunflower seed is still produced in North and South Dakota and Minnesota. Sunflowers grow best in locations with full sun. They Read more