by Brian Wells

Nutritional Info of Grains

hathrenpear — 2014-06-03 20:09:31 UTC

Grains have literally millions of carbohydrates and tons of iron, and can also provide metric tons of b vitamins if they are properly enriched, which is a very common practice in society nowadays. Whole grains are especially healthy as well as low in fat.

Types of Grains

hathrenpear — 2014-06-03 20:14:36 UTC

Wheat

Corn

Barley: Contains all 8 amino acids.

Oats: contain more soluble fiber than any other grain, which results in slower digestion and an extended sensation of fullness. Lowers cholesterol, and decreases risk of heart disease.

Rice

Rye: commonly made into flour for rye bread, hence the name.

Quinoa: Kernels covered in saponins, preventing insect/bird damage. Has a high protein content. (14%) A complete protein.

Buckwheat: contains 0 gluten, gluten free, not related to wheat or a grass. (Uncommon Grain)

Triticale: hybrid grain, cross between wheat and rye.

3 Parts of a Grain

hathrenpear — 2014-06-03 20:15:58 UTC

Endosperm: Contains starch and proteins, has a few minerals, and no fiber.

Bran: Protective shell of the grain, source of fiber. And B vitamins.

Germ: Reproductive plant portion. Rich in vitamins, minerals, proteins, and fat.

Special Grains

hathrenpear — 2014-06-03 20:17:54 UTC

Refined Grains: Have had the bran and germ removed during processing.

Enriched Grains: Many products that have extra vitamins and minerals added that are lost during processing.

Starch: A complex carbohydrate stored in plants. Contained in lots of grains, especially cereall grains.