Semolina is then ground into flour. This greatly simplifies the process of separating the endosperm from the bran and germ, as well as making it possible to separate the endosperm into different grades because the inner part of the endosperm tends to break down into smaller pieces than the outer part. Different grades of flour can thus be produced. Semolina made from durum wheat is yellow in color. Semolina is often used as the base for dried products such as couscous, which is made by mixing roughly 2 parts semolina with 1 part durum flour (finely ground semolina). Broadly speaking, meal
Steaming preferring to avoid additional fat intake may prefer steaming to methods which require cooking oil. A 2007 USDA comparison between steaming and boiling vegetables shows the most affected nutrients are folic acid and vitamin C. When compared to raw consumption, steaming reduces folic acid by 15%, and boiling reduces it by 35%. Steaming reduces vitamin C by 15%, and boiling reduces it by 25%. Steaming, compared to boiling, showed 42% higher amount of glucosinolates in broccoli cooked for medium firmness. Phenolic compounds with antioxidant properties have been found to retain significantly better through steaming than through boiling or microwaving. Steaming