# data[].attributes.body
Description: whole or milled into flour; bland flavor
Common Uses: hot cereal, pilafs; flour is used for puddings, flatbreads, cakes

# data[].attributes.body
Description: whole or milled into flour; light brown; mildly nutty flavor
Common Uses: hot cereals, pilafs; flour is used for pancakes, blinis, baked goods

# data[].attributes.body
Description: groats, milled into a fine powder
Common Uses: baked goods

# data[].attributes.body
Description: outer covering of the oat
Common Uses: hot and cold cereals, baked goods

# data[].attributes.body
Description: ground hominy; available in fine, medium, and coarse grinds
Common Uses: hot cereal, baked goods, side dishes; popular in the southern United States

# data[].attributes.body
Description: dried kernels soaked in lye to remove the hull and germ; available canned or dried
Common Uses: succotash, casseroles, soups, stews, side dishes

# data[].attributes.body
Description: aromatic, nutty flavor
Common Uses: pilaf, steamed, rice pudding

# data[].attributes.body
Description: Whole grain with inedible husk removed; light brown; chewy texture; nutty flavor; available as short, medium or long grain
Common Uses: pilaf, salads

# data[].attributes.body
Description: blend of hard and soft wheat; the endosperm is finely milled; off-white color; usually enriched, may be bleached
Common Uses: baked goods, pasta, thickening agent

# data[].attributes.body
Description: coarsely crushed, minimally processed kernels; light brown to reddish-brown; somewhat chewy texture; nutty flavor
Common Uses: hot cereal, pilaf, salads, breads

# data[].attributes.body
Description: unrefined or minimally processed whole kernels; light brown to reddish-brown; somewhat chewy texture; nutty flavor
Common Uses: hot cereal, pilaf, salads, breads

# data[].attributes.body
Description: hard wheat; the entire kernel is finely milled; light-brown color; full, nutty flavor; graham flour is whole wheat flour with a coarser grind
Common Uses: baked goods, pasta