1. Grains Intro to Foods and Nutrition

2. Barley Staple of the Middle East Oldest grain Used in soups, liquor, animal food Pearl-like in shape

3. Bleached Flour Residue removed for better baking Most familiar

4. Bran Outer layer of grain Contains fiber, b-vitamins, minerals

5. Buckwheat Fruit of leafy plant Flour of this is used for pancakes, blintzes, soba noodles, Kasha

6. Bulgur Processed whole wheat(steamed,dry, cracked) Very nutritious

7. Corn Most common grain Some uses: animal feed, cornstarch, syrups, oil, and so much more! Also considered a vegetable

8. Couscous Made from Semolina Similar to pasta Fluffy rice-like wheat

9. Endosperm Starchy material in grain Used to make flour

10. Grain An edible seed – member of grass family

11. Germ Plant embryo (reproduces new plant) Contains fat and vitamins B and E

12. Gluten Protein in Wheat flour – stretches to trap CO2 produced in baking, makes product rise

13. Oats Originally weed in wheat or barley Oatmeal is made from rolled oats 95% of harvested is used for animal feed

14. Polenta Porridge made from cornmeal

15. Rice Half of the world’s population eats rice 3x per day. The word itself means “culture”

16. Brown Rice Only outer husk has been removed, bran remains intact High in fiber Rich, nutty flavor Longer to digest Makes you feel fuller, longer

17. White Rice Grain that has been milled and enriched

18. Minute rice Precooked and dried before packaging Very user friendly when time is an issue

19. Parboiled rice Soaked under pressure, steam and air dried Helps retain nutrients and keeps grains separate when cooking

20. Risotto Italian rice dish Uses arborio rice and chicken stock Short grain rice

21. Rye Originally a weed Used in breads in Europe and of course, U.S.

22. Semolina Made from hard durum wheat (paste) used for making pasta