Grains Foods and Nutrition

Grain An edible seed – member of grass family

Endosperm Starchy material in grain Used to make flour

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

Flour Finely ground grain- usually wheat Blend of hard and soft flour makes all- purpose flour

Bleached Flour Residue removed for better baking Most familiar

Enriched flour Since processed wheat loses nutrients, they are restored or “enriched” with: ◦ Iron ◦ B-vitamins ◦ Folic acid

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

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

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

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

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

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

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

Polenta Porridge made from cornmeal

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

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

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

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

White Rice Grain that has been milled and enriched

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

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

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

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