Grains

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 infiber • 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