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Functional modifications make an existing product more durable.
Complementary Protein
Proteins obtained from two or more dietary sources that together provide all of the essential amino acids needed for health.
Whole Grain Rice
Rice that retains its outer fibrous layer, germ, and endosperm, offering higher nutritional value compared to white, processed rice.
Lentils
Edible legumes known for their lens shape, highly nutritious with a rich content of protein, fiber, and minerals like iron and folate.
Soybeans
A type of legume native to East Asia, widely grown for its edible bean which has numerous uses.
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