grains
Post on 23-Feb-2016
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GrainsIntro to Foods and Nutrition
BarleyStaple of the Middle EastOldest grainUsed in soups, liquor, animal
foodPearl-like in shape
Bleached FlourResidue removed for better
bakingMost familiar
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
CouscousMade from SemolinaSimilar to pastaFluffy rice-like wheat
EndospermStarchy material in grainUsed to make flour
GrainAn edible seed – member of
grass family
GermPlant embryo (reproduces new
plant)Contains fat and vitamins B and
E
GlutenProtein in Wheat flour – stretches
to trap CO2 produced in baking, makes product rise
OatsOriginally weed in wheat or
barleyOatmeal is made from rolled oats95% of harvested is used for
animal feed
PolentaPorridge made from cornmeal
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 in 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.
SemolinaMade from hard durum wheat
(paste) used for making pasta
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