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|<small>By-products often contain more nutrients than the main products!</small><br />{{p2|[read more]|When wheat is processed into white flour, nutrient-rich ''wheat germ'' is left behind.{{minor|Note: It's called "germ" because it was the part of the grain that germinates; it has nothing to do with infectious "germs".}}<br />When sugarcane or beets are processed into white sugar, mineral-rich ''molasses'' is left behind.<br /><br />When soybeans are processed to make soybean oil, protein-rich ''soybean meal'' is left behind. Soybean meal is 52% protein, and it can be ground into ''soy flour'' and used in baking.}} | |<small>By-products often contain more nutrients than the main products!</small><br />{{p2|[read more]|When wheat is processed into white flour, nutrient-rich ''wheat germ'' is left behind.{{minor|Note: It's called "germ" because it was the part of the grain that germinates; it has nothing to do with infectious "germs".}}<br />When sugarcane or beets are processed into white sugar, mineral-rich ''molasses'' is left behind.<br /><br />When soybeans are processed to make soybean oil, protein-rich ''soybean meal'' is left behind. Soybean meal is 52% protein, and it can be ground into ''soy flour'' and used in baking.}} | ||
|- | |- | ||
|'''[[Crop residues]]'''<br /><small>such as</small><br />peanut shells,<br />[[straw]], husks<br />empty corn cobs | |'''[[Crop residues]]'''<br /><small>such as</small><br />peanut shells,<br />[[straw]], husks,<br />empty corn cobs | ||
|No | |No | ||
|'''Yes''' | |'''Yes''' | ||