Grains Foods and Nutrition

GrainAn edible seed – member of

grass family

EndospermStarchy material in grainUsed to make flour

GermPlant embryo (reproduces new

plant)Contains fat and vitamins B and

E

FlourFinely ground grain- usually

wheatBlend of hard and soft flour

makes all-purpose flour

Bleached FlourResidue removed for better

bakingMost familiar

Enriched flourSince processed wheat loses

nutrients, they are restored or “enriched” with: ◦Iron◦B-vitamins◦Folic acid

GlutenProtein in Wheat flour – stretches

to trap CO2 produced in baking, makes product rise

BarleyStaple of the Middle EastOldest grainUsed in soups, liquor, animal

foodPearl-like in shape

SemolinaMade from hard durum wheat

(paste) used for making pasta

BranOuter layer of grainContains fiber, b-vitamins,

minerals

BuckwheatFruit of leafy plantFlour of this is used for pancakes,

blintzes, soba noodles, Kasha

BulgurProcessed whole

wheat(steamed ,dry, cracked)Very nutritious

CornMost common grainSome uses: animal feed,

cornstarch, syrups, oil, and so much more!

Also considered a vegetable

PolentaPorridge made from cornmeal

CouscousMade from SemolinaSimilar to pastaFluffy rice-like wheat

OatsOriginally weed in wheat or

barleyOatmeal is made from rolled oats95% of harvested is used for

animal feed

RiceHalf of the world’s population

eats rice 3x per day. The word itself means “culture”

Brown RiceOnly outer husk has been

removed, bran remains intactHigh and fiberRich, nutty flavorLonger to digestMakes you feel fuller, longer

White RiceGrain that has been milled and

enriched

Minute ricePrecooked and dried before

packagingVery user friendly when time is

an issue

Parboiled riceSoaked under pressure, steam

and air driedHelps retain nutrients and keeps

grains separate when cooking

RisottoItalian rice dishUses arborio rice and chicken

stockShort grain rice

RyeOriginally a weedUsed in breads in Europe and of

course, U.S.