types of grains

8/8/2019 Types of Grains

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Forms of Grain | Types of Grain

Forms of Grain

Whole Grains

Whole grains undergo the least amount ofprocessing of any form of grain becauseonly the outer hull is removed. Thismeans that whole grains require thelongest cooking time of any form of grain,but they are the most nutritious form ofgrain because the nutrient-rich bran andgerm are left intact. Whole grains are alsoreferred to as hulled grains.

Whole-grain Buckwheat

Pearled Grains

Grain that has been pearled refers to theremoval of the bran layers resulting ingrain with much less fiber. One advantageof pearled grain is that it cooks faster andis more tender than whole grain. Pearledgrain is also known as polished grain.

Pearled Barley

Grits

Grits are a form of grain in which thekernels have been cut into smaller piecesso that they cook much more quickly.Grits are also known as steel-cut orcracked grains.

Steel-cut Oats

Grain Flakes

Grain flakes are created with a process inwhich the grain is steamed and rolled toproduce flattened, or flaked kernels,which allows the grain to cook at a muchfaster rate. Grain flakes are also known asrolled grains.

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Green Rice Flakes

Meal

Meal refers to grain that has been grounduntil it has a course, sandy texture. Themeal is often used in breads and cereals.

Cornmeal

Bran

Bran is the nutrient packed layerscovering the inner kernel of grain. Bran isbasically indigestible, but it is loaded withfiber, which is important for digestivehealth. Some types of bran are so popularas a food supplement that they are soldas a separate product. Oat and rice branare two of the more popular examples ofgrains in which some of the bran isremoved during processing and groundinto a meal to be used as a supplement or

food additive.

Oat Bran

Germ

The germ is the embryo of a kernel ofgrain, located at the bottom center of thekernel. It is the oily part of a kernel orseed from which a new plant sprouts. It isloaded with vitamins and minerals so it ishighly nutritious. The germ also containsfat, which decreases the shelf life of thegrain and any grain product containingthe germ.

Wheat Germ

Flour

Flour is a form of grain created bygrinding and sifting grain into a powderedform that varies from very soft to coarsein texture. It is used as the mainingredient for making many breads,cakes, pastries, and other types of bakedgoods.

Sorghum Flour

Types of Grain

Note: For information on the nutritional aspects of various grains, including importantinformation on which grains are gluten free and which are not, see the article, "GrainNutritional Facts."

Amaranth

Amaranth is not actually a grain, butan herb, however it is often used as agrain. The plant, which grows as highas 7 feet, has broad leaves, beautifulred flowers, and seed heads thatresemble bushy versions of corn

tassels. One plant may produce asmany as half a million seeds.Amaranth is usually grown as asecondary crop in many areas of theworld and most of the production inthe United States is limited toNebraska, Colorado, and Minnesota.The amaranth seed (or grain) is lighttan in color and has a very mild tangy or peppery flavor.

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When used as a cereal grain, amaranth can be processed into cereal flakes, added tobaked goods such as muffins and breads, or used to make a hot porridge cereal that iscrunchy and nutty tasting. Amaranth can also be used as a food extender, for cookiesand desserts, or as a side dish similar to potatoes or polenta. The seeds are often milledinto flour that can be used for a variety of baked goods and pasta.

Barley

After wheat, rice, and corn, barley isthe most important cereal crop in theworld. It is very hardy, so it is grownin a variety of climates. Like wheat, itis planted in the spring or fall. It is a

staple food crop in Asia and in manyof the countries surrounding theMediterranean. In the United States,the important growing area is thenorthwest quarter of the contiguousstates, extending from Minnesota toWashington.

Barley has a nutty and somewhatsweet flavor and the color of the grainranges from a light tan to various shades of brown or purple. The outer husk and branlayers are often removed from the barley grain before it is processed further. This isreferred to as "pearled" or "polished" barley, which is used to produced barley flour,barley flakes, or barley malt and malt syrup.

Buckwheat

Sometimes considered a cereal grainbecause it is processed and preparedin similar ways, buckwheat, which is

a native plant of Russia, is actually anherb that is related to rhubarb andsorrel. It does not require top gradesoil to grow and it can actually doquite well in poor, rocky soil. The cropis ready for harvesting in less than 60days, so farmers in colder climatesare often able to harvest two cropsper season. It is also naturally pestresistant and it doesn't requirefertilizer to grow properly.

Buckwheat is grown in manytemperate areas of the worldincluding northeastern Europe,Russia, the northeastern UnitedStates, areas near the Great Lakes, and in parts of Canada. Three-fourths of theCanadian crop is exported to Japan for the production of the popular soba noodles.

Buckwheat seeds or grains are triangular-shaped and are used for hot cereal, sausagefiller, soups, and savory side dishes. It is most often ground into flour and used inpancakes, crepes, muffins, and soba noodles. Buckwheat has an earthy, grassy flavorwith a slight cocoa taste and it tastes best when the kernels are roasted. It is veryhearty and flavorful, although it may seem overpowering to some people. Buckwheatthat has been roasted is known by the Russian name "kasha" and unroasted buckwheatis simply called "buckwheat". Roasted buckwheat is darker in color and has a strongerflavor than unroasted.

Corn

In addition to rice and wheat, corn is one of the three most important grain crops in theworld. It is a tall cereal plant (growing to a height of up to 10 feet) that is immediatelyrecognizable because of its long, drooping leaves extending from an inner stalk andstrong jointed stems supporting large ears ranging in length from a half foot to onefoot, which contain the corn kernels. Corn is native to the Western Hemisphere andmost of the world's production occurs in the Midwest and Plains states of the UnitedStates. In most of the world, corn is known as maize. Outside the United States, theword corn is often used as a generic term to describe any type of cereal grain grown ina particular region. The different varieties of corn are usually among one of the followingmain types:

Dent Corn

Dent Corn is a type of corn that is named for the indentation on the top of the kernelsthat develops as the corn dries in the field. Most of the corn grown in the United Statesis dent corn, which is also known as field corn. Dent corn is low in sugar content and

high in starch with kernels that are very firm. It is primarily used for animal feed andcommercially prepared products for human consumption, such as syrups, sugars,cereals, corn chips, starch, oil, liquor, and sweeteners for soft drinks. Non-ediblemanufactured goods are also produced from dent corn, such as plastics, adhesives, andfuel additives.



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Flint Corn

Flint corn is a type of corn that i s usuallyassociated with the multicolored ears thatare used as a popular decoration in theautumn months. The decorative ears areoften referred to as "Decorative Corn" or"Indian corn" and contain kernels of vibrantcolors ranging from yellow, orange, and redto blue, purple, and black. The kernels arevery hard, but they can be ground intomeal and used for human consumption. TheItalian dish polenta is most often madefrom cornmeal ground from flint corn.Hominy, or posole, is usually made from

flint corn, as is masa harina, which is driedposole meal, used for making tamales andtortillas.

Flour Corn

As the name indicates, flour corn is grown solely as a source for the production of cornflour. The kernels are starchy and much softer than other types of corn, which allowsflour milling to be an easier process. Corn varieties that have drier, harder kernels, suchas flint corn, are often ground into coarse meal, but can be difficult to grind into fineflour.

Popcorn

White Popcorn and Yellow Popcorn

Popcorn is a special variety of dried corn that contains a high moisture content. About14% of the composition of the kernel is water, which creates steam when the kernel isheated. This causes the popcorn kernels to explode and pop open because the steamcannot escape.

Sweet Corn

Sweet corn is often considered to be avegetable rather than a grain because it ismost often eaten fresh like a vegetable.Sweet corn has a higher sugar content thanother types of corn, but the sugar begins toconvert to starch after it is harvested, so itis best when it i s eaten fresh. Althoughthere are many different varieties, the threetypes of sweet corn that are readilyavailable are white corn (white kernels),yellow corn (yellow kernels), and a hybridof both white and yellow, often referred toas peaches and cream or butter and sugar corn.

Farro

Farro is an ancient Italian grain that issimilar in taste to barley. In the UnitedStates, farro is known as a type of spelt orwheat. It is a hulled grain, meaning thatthe hull adheres to the grain whenharvested, similar to barley and oats. Thehull is then removed during processing.Most people consider farro to be a type ofwheat and although they are related, farrois of a different species.

Farro is processed in a whole or crackedform, either of which can be found inspecialty food stores or mail ordersuppliers. The whole farro cooks slower than the cracked variety and the texture differsconsiderably when cooked. The cracked form has the appearance of bulgur.

Farro grain that has not had the hull removed should be soaked before cooking. Whencooked, the texture of farro is firm and chewy, while some American varieties (spelt)become softer. In European countries, farro is often used for polenta and bread recipes.Farro provides a nutty flavor to salads, soups, stews, side dishes, and meat stuffing.



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Flaxseed

Flax is a plant native to Europe andAsia that is grown for its fiber or itsseeds. The plant grows to a height of4 feet in climates where the summersare cool and moist. Like several otherplants that are not really consideredgrains (amaranth and buckwheat, forexample), flax is often used like one.In ancient times, the seeds wereground into flour or meal. Today, thisis less common, but flaxseed meal

can still be found. The small, brownseeds are more often used as a foodadditive because of the deliciousnutty flavor and the nutritionalbenefits.

Flaxseed is often used as an additional ingredient in yeast breads or sprinkled on cerealand salads. In the United States, most of the flax crop is used to produce linen cloth,paper, twine, and linseed oil, which is an inedible version of flaxseed oil and is usedspecifically for paints and varnishes.

Job's Tears

Job's Tears is tall cereal grasscultivated in Asia and Africa, butrarely found in the Western world.The grain is named "Job's Tears"because its shape is similar to ateardrop. When the hull is removedand the grain is polished, it

resembles polished barley and it isoften considered a form of barley.Like many other grains, Job's Tearscan be prepared by boiling orsteaming. It can be served as is or itcan be added to soups andcasseroles.

Kamut Grain

Kamut is a brand name for an ancientEgyptian grain that is closely related todurum wheat and is often considered aspecialty grain. Kamut kernels are 2 to 3times larger than a typical wheat kernel.Most of the Kamut crop in the NorthAmerica is grown in Montana and adjacentareas of Canada. The grain has a nutty,buttery flavor and is sold as a whole grain,as flour, and in the form of flakes. Thedelicious chewy grain is excellent in soups,salads, pilafs, or savory side dishes. Kamutwheat is also found in commerciallyprepared cereals, crackers, and breads andlike durum wheat, it is excellent for pasta making.

Millet

Proso Millet and Ragi Millet

Millet is a variety of related plants bearing small seeds used as a grain. The plants maygrow to a height of up to six feet and feature large seed heads, which bear many tinyseeds ranging in color from bright yellow to rust, depending on the variety. Millet was apopular food source in Europe and Asia for centuries and today it has become animportant food source for developing nations in Africa. In the United States, millet ismost often used as a popular variety of birdseed.

The numerous varieties of millet are cultivated in different areas of the world based onthe type of climate in the area. Some varieties favor tropical locations, while othervarieties are able to withstand drought. Millet may remain dormant for an extendedperiod and is then able to quickly sprout with the first rainfall, which is one reason whyit is such an important food crop in some of the hot, arid nations of Africa. Othervarieties thrive in semi-arid, but cool climates (such as the northern Great Plains of theUnited States and southern Plains of Canada) where the growing season is shorter,

allowing a millet crop to be planted as late as early summer and still be ready forharvesting in early fall.

Some of the varieties of millet include foxtail, which is most often used for birdseed orfor brewing beer (especially in Russia), Pearl, which is primarily used in India as a foodsource, and Proso, which is the variety most widely available in the United States forhuman consumption and for various animal feeds. A red colored variety is most oftenfound in Eastern Europe or Asia where it is known as finger millet, also referred to asBajra, Kel-varagu, Nacher, or Ragi. Another variety found mainly in Europe, Africa, andAsia is light tan in color and more cylindrical in shape and is known as Bulrush millet.



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Millet has a mild sweetness and crunchy texture and is eaten as a cereal, a side dish,polenta, and as an addition to soups and stews and desserts. The seeds are especiallygood if they are toasted.

Oats

The oat plant thrives in temperateclimates, preferring cool, moistconditions and it is able to grow inareas where other important cerealgrains, such as wheat and corn, donot grow well. In the Untied States,the northern tier of states provides a

majority of the oat crop in thecountry. Winter oats and summeroats are the two main classificationsinto which the hundreds of varietiesare grouped. The color of the differentvarieties ranges from light beige oryellow grains to reddish-gray andblack. When oat grains are processed,the outer hull is removed, but thenutritious bran and germ are kept.

Nearly nine-tenths of the oat crop in the United States is used for animal feed. Theremainder is processed with a number of methods including steaming, rolling, cutting,and grinding to produce products for human consumption, such as oat bran, oat flakes,oatmeal, and oat flour.

Quinoa

Common Quinoa

Traditional Quinoa

Inca Red Quinoa

Quinoa (pronounced "KEEN-wah") is not a true grain, but the seeds are used as one.The plant, which is part of the same botanical family as beets, reaches a height of up to

10 feet. It produces clusters that contain thousands of tiny bead-shaped seeds thatrange in color from light beige to yellow to rust to almost black. The plant can grow wellin poor soil conditions, and favors cool climates and high altitudes, such as the AndesMountains of South America. It was the most important grain for the Incan civilization.Much of the quinoa used in the United States is imported from South America. A smallquantity of quinoa is cultivated on the slopes of the Rocky Mountains in Colorado. Whencooked in water, the seeds increase in size significantly, swelling three or four-fold. Thecooked seeds become tender, with a springy texture.



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Rice

Rice is such an important part of the diet ofhalf the world's population that nearly 50%of their daily intake of calories is providedby it. Rice is grown in river deltas, floodedor irrigated coastal plains, or terracedhillsides. It can be grown in many climateconditions, but it is most often cultivated insubtropical locations and in temperateareas with long, hot and humid growingseasons. There are thousands of varieties ofrice and many of the plants grow as high as12 feet.

Asia supplies most of the world's rice andmost of the rice produced in the UnitedStates is grown in the lower Mississippi valley and California. Over half of the riceproduced in the United States is exported.

Rice varieties are available in both white and brown forms. White rice has had the husk,bran, and germ removed (polished), which allows it to cook rapidly. This makes it themost popular, but it is also the least nutritious because of the removal of the bran andgerm. White rice is often enriched with nutrients (especially in Western nations), suchas iron, niacin, thiamin, and riboflavin, to help restore some of the lost nutritional value.The bran and germ are used to produce rice oil, also known as rice bran oil, which isused as cooking oil.

Rye

Rye is the one of most widely usedgrains in many of the northern andeastern European countries includingmuch of Scandinavia and Russia, duein part to the cool climate, which is

not suitable for growing wheat. Ryegrain has a very assertive and heartyflavor with a slightly bitter taste. Thecolor of the grain may range frombeige to dark gray.

Rye is processed into a variety offorms including whole kernels(berries), flakes, meal, and flour.When the outer hull i s removed, thewhole grains can be cooked, althoughthey require longer cooking timesthan other grains. Soaking the berries overnight will decrease the cooking time.

Rye berries are used in stews, rice, and vegetable stir-fries. Rye flakes will cook fasterand can be used in a variety of dishes, such as soups and stews. Rye flour is availablein varieties ranging from light to dark and textures ranging from course to fine. Becauserye ferments easily, it is also used in the creation of various alcoholic beverages, suchas whiskey and in blends used for some brands of vodka.

Sorghum

Sorghum is a cereal plant that is native to Africa, but is cultivated in many parts of theworld. Sorghum is sometimes confused with millet. The plant is similar to other cerealgrasses in that it has leaves that are long and flat and grain heads that have a featheryappearance. There are several varieties that are cultivated with some growing to aheight of 20 feet, however most are much shorter, making harvesting easier. Sorghumgrows in a variety of climates and seems to thrive in hot, arid locations.

The grain ranges in color from white to red depending on the variety of sorghum grown.The white grain is generally used as a food source and the red grain is used for brewingbeer. Sorghum grain has a sweet, nutty flavor that is delicious when steamed or addedto soups and casseroles.

In the United States, most of the sorghum is used for animal fodder and syrupproduction with very little of the grain used as food. The grain is much more popularIndia and China and i t is especially popular in some of the arid African nations where itis a staple food crop.

Spelt

Spelt is an ancient cereal grain related tomodern wheat that originated in southernEurope. Many people think of spelt as atype of wheat and although they are of thesame family, spelt is of a different species.It was widely cultivated in the UnitedStates at the end of the 19th century, but itbecame less popular when new high yieldvarieties of wheat were developed. Speltalso lost favor in the United States becauseconverting the grain into flour requiresmore time than processing wheat flour. Theouter hull of the spelt grain remains intactuntil the grain is processed, whichcontributes to the additional time required when milling spelt. This differs from wheat,which looses its hull when it is harvested. Although in terms of processing, it is adisadvantage for the hull to remain on the grain after harvesting, there are advantagesas well. The hull protects the kernel from insects and pollutants and it also allows thegrain to maintain freshness and retain its full flavor and nutrients.

The flavor of spelt is mild and nutty with a slight hint of hazelnut. It goes well withearthy ingredients and strong sauces, such as those made with garlic and olive oil.European countries use spelt for polenta, whole grain bread recipes, and pasta. In Italy,spelt is known as "farro" and in Germany, it is known as "dinkel."

Teff

Teff is a type of grain cultivated in Ethiopia where it is a staple food crop. Teff is difficult



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to find in great quantities anywhere else in the world. Teff grows well in poor soilconditions and rugged highlands. The word "teff" means, "lost" in the Amhariclanguage. This refers to the fact that because the grains are so tiny, they are lost ifdropped. The teff grain is so small that nearly 150 are equivalent to the weight of onegrain of wheat. The grains range in color from white to red and brown. The white grainshave a mild flavor while the red and brown grains have a very pronounced flavor thatgoes well with full-flavored, spicy foods. Teff is often prepared as a porridge and also aspolenta, because the stickiness of the grain after cooking allows it to be easily formedand remain shaped. In Ethiopia, a thin, very sour flatbread called injera is the mostcommon dish made with teff grains that have been ground into flour.

Triticale

Triticale is a high protein man-made grain produced by crossbreeding wheat and rye for

the intended purpose of duplicating the protein and bread-making merits of wheat andthe durability and high lysine content of rye. Pronounced "trit-i-KAY-lee", the name is acombination of the Latin botanical names of wheat and rye - "triti," referring to triticumfor wheat and "cale", referring to secale for rye.

Experimentation began in the late 19th Century, but triticale was not perfected untilthe mid 20th Century and the first commercial variety did not go on the market untilafter 1970. For all of the time and effort in research and experimentation, triticale stillhas not caught on with the general public.

The plant looks like wheat, but the heads are larger and the grain resembles wheat orrye kernels. Triticale is able to adapt to a variety of climates ranging from temperate totropical. The grain doesn't taste like rye, but it has a stronger, nuttier flavor thanwheat. It is a delicious ingredient for breads and other baked goods.

Wheat

In addition to rice and corn, wheat isone of the three most important graincrops in the world. Unlike some

grains (especially corn), most of thewheat that is cultivated is used asfood for humans. There are thousandsof varieties grown in many parts ofthe world. The wheat plants grow toheight of 4 feet or more and themature grain is approximatelyone-quarter inch in length. Mostwheat is grown in temperateclimates, with a large portion grownin the Great Plains region of theUnited States, an area also known asthe "breadbasket of the world".

Wheat is categorized according to:

Kernel Hardness: Hard wheat varieties are high in protein. The more protein inthe wheat, the more gluten is formed when flour milled from the wheat iscombined with liquid. Gluten provides dough with elasticity and the ability tostretch as the leavening agent produces carbon dioxide gas, which enablesdough to rise effectively. Soft wheat varieties have less protein than hard wheatso the gluten forming capacity of the flour milled from soft wheat is not as great,making soft wheat flour a good choice for cakes and pastries.

1.

Bran Color: The bran is the fibrous outer layers of the inner kernel that areeither a variation of red or white.

2.

Growing Season: Spring wheat is planted in the spring and harvested in thelate summer and fall in locations where the winters are cold. Winter wheat isbest suited to locations where the winters are shorter and less severe. It isplanted during the autumn months, lies dormant during the winter, sprouts inthe late winter or early spring, and is ready for harvesting in the early summer.

3.

In the United States, the basic classifications of wheat are:

Hard Wheat: varieties of hard wheat include hard white, hard red winter, andhard red spring, all of which are used for yeast breads and similar products. Theprotein content of hard wheat usually ranges from 10 to 14 percent.

1.

Soft Wheat: varieties of soft wheat include soft white and soft red winter, whichare both used for products, such as cakes, cookies, and pastries that do notrequire the same level of leavening capability as yeast breads. The proteincontent of soft wheat varieties usually ranges from 6 to 10 percent.

2.

Durum: the hardest wheat grown. Durum wheat is used almost exclusively formaking pasta and is most often ground into a granular flour with a light yellowcolor known as semolina, which has the ideal properties for making the bestpasta. (Italian pasta makers never refer to semolina as flour - they refer to it asgrain.) Durum is high in protein and gluten, which are necessary for makinggood pasta. It is occasionally used for baked goods (especially risen breads), butit is not used as often for this purpose as other wheat varieties.

3.

Wild Rice

Wild rice is not actually a type of rice,but an aquatic grass bearing edibleseeds that grows wild in marshyareas of lakes and rivers. Wild rice isnative to the northern waters of

Minnesota, parts of Wisconsin, andadjacent areas of Canada. For theNative Americans of the area, wildrice is known as "Mahnomen" (ormanomin) meaning, "good berry". Itis manually harvested, which makestrue wild rice quite expensive.Cultivated wild rice is less expensive,but it i s grown in controlled paddies,



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most of which are located inCalifornia and Minnesota. Only about one-tenth of the wild rice harvested in Minnesotais true hand-harvested lake rice.

Wild rice requires specific conditions to grow properly. The only way that wild rice cangerminate in its native environment is for the seed to lie dormant in the winter monthsunder water that is no warmer than 40F, which is why the cold water below the ice offrozen lakes of northern Minnesota is an excellent environment for wild rice to restduring the winter. After germination, clear, shallow water (about 3 feet deep) and aslight current are excellent conditions for proper growth. As harvest time approaches inlate summer and early autumn, high winds can blow all of the grain into the water andbirds often eat the grain, so it can be difficult to achieve optimum yields.

The harvesting of lake rice usually takes place in the late summer and early autumn.The harvesting is done manually, which contributes to the expense of the rice. Canoesare used to reach the rice beds and they also serve as the containment vessels for the

grain as it is harvested. Because the marsh grasses often grow in a dense mass in largeareas of a lake, canoes are pushed through the grasses with the use of long poles ratherthan being paddled, which would not be practical. The grain is manually shaken into thecanoes with the use of wood sticks. One stick is used to bend the grasses over thecanoe and another stick is used to knock the grains from the grass. The grain does notall ripen at the same time so some of it remains on the plants. Harvesting occursrepeatedly in the same area as more grain ripens. The grain that falls into the water isthe seed that germinates the following year (some seeds lie dormant for several yearsbefore germinating). The rice is dried and then roasted, or parched, to loosen the hull,which is then removed before it is packaged.

Wild rice grains harvested from the lakes of Minnesota are of varying lengths and colorsand usually vary from one body of water to another. The grains of lake rice are muchlonger than actual long-grain rice varieties, averaging to inch in length. The colormay range from varying shades of yellow, tan, brown, to almost black. After harvesting,the drying process darkens the color of lake rice.

The grains of Canadian wild rice tend to be longer and are often referred to as jumboCanadian wild rice. Some grains of Canadian wild rice may reach a length of one inch orlonger.

Cultivated wild rice (the type most commonly found in food stores) is less expensive,

but it i s grown in controlled paddies and is more consistent in length and color.Cultivated wild rice may become nearly black in appearance after drying.

Wild rice has a very pleasing chewy texture and a distinctive nutty flavor. The flavor oflake rice can vary from one lake to another and sometimes from one area to another inthe same lake. More than half of the wild rice that is consumed is blended with othertypes of rice that are less expensive, however wild rice has such a distinctive flavor thata small quantity is sufficient to provide adequate flavor to the rice blend.

Wild rice is popular when eaten on its own or used as an ingredient for soups andcasseroles. A small quantity added to steamed vegetables makes an excellent side dish.It adds f lavor to tossed salads and it is one of the best accompaniments for poultry andfish.

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Grain that is pressed using a process that steams and rolls the grain to pr...

Grain

The kernel or seed of food plants that are used as a staple food source thr...

Whole Grain Cracker

A cracker that has been made from grain that is hulled (removing the outer ...

Medium Grain Rice

Rice that has a length that i s 2 to 3 times its width. When cooked, the ric...

Short Grain Rice

A classification of rice in which the grains must be less than two times lo...

USDA Nutrition Facts

Breakfast type drink orange flavor reduced sugar

Bread Multi-Grain toasted includes whole-grain

Bread Multi-Grain includes whole-grain

Cornmeal whole-grain white

Cornmeal whole-grain yellow

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Grains

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