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Grain

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The kernel or seed of food plants that are used as a staple food source throughout the world. Plants such as wheat, barley, corn, oats, rye, and rice, are among the most popular cereal grains. Some plants, such as buckwheat, millet, and quinoa, bear seeds that are not technically grains, but are used as grains. Grains are high in protein, low in fat, rich in nutrients, and are among the most versatile food items available.

A whole grain consists of 4 main parts, which include the husk (hull), bran, germ (embryo), and endosperm. The husk or hull is the outer covering that millers remove before processing grain into foods or food ingredients. All types of grains with the husk removed are referred to as whole grains.

The bran consists of the layers under the husk that protect the inner substance of the grain kernel. Bran layers contain high levels of nutrients, such as fiber, vitamins and minerals.

The germ, which is also referred to as the embryo, is the material located at the bottom center of the kernel just above the stalk and is surrounded by the layers of bran wrapped around it. Since the germ is very perishable, turning rancid if the kernel is broken open, it is quickly removed and not ground into flour as the meal is processed.

Endosperm makes up the majority of the substance in a kernel of grain and consists primarily of starchy carbohydrates. It surrounds the germ and provides nourishment to the germ as the kernel grows.

Wheat
Wheat
Corn
Corn
Long Grain Brown Rice
Long Grain Brown Rice
Oats
Oats
Rye
Rye
Spelt
Spelt
Buckwheat
Buckwheat
Millet
Millet

USDA Nutrition Facts

Bread, Multi-Grain, toasted (includes whole-grain) (USDA#18036)

Serving Size 1 oz
Calories 288
Protein 14g
Total Fat 4g
Total Carbohydrates 47g
Dietary Fiber 8g
Sugars 6g
Potassium 250mg
Sodium 457mg
Cholesterol 0mg

Bread, Multi-Grain (includes whole-grain) (USDA#18035)

Serving Size 1 oz
Calories 265
Protein 13g
Total Fat 4g
Total Carbohydrates 43g
Dietary Fiber 7g
Sugars 6g
Potassium 230mg
Sodium 420mg
Cholesterol 0mg

Wheat flour, whole-grain (USDA#20080)

Serving Size 1 cup
Calories 339
Protein 13g
Total Fat 1g
Total Carbohydrates 72g
Dietary Fiber 12g
Sugars 0g
Potassium 405mg
Sodium 5mg
Cholesterol 0mg

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Cooking Tips & Advice
Grain Products - Wheat

Grain Products - Wheat

Wheat Products Described below are some of the products (including flour) created directly from wheat. Other than a few exceptions, products that are created after the ...
Grain Products - Rice

Grain Products - Rice

Rice Products Described below are some of the products (including flour) created directly from rice. Other than a few exceptions, products that are created after the ...
Grain Products - Corn

Grain Products - Corn

Corn Products Described below are some of the products (including flour) created directly from corn. Other than a few exceptions, products that are created after the ...
Grain Nutritional Facts

Grain Nutritional Facts

  Grains are composed mainly of carbohydrates, but the quantity varies according to the type of grain. Carbohydrates account for 65 to 90 percent of the calorie ...
Grain Storage Guide

Grain Storage Guide

Like other foods, most grains are perishable. It is always best to buy grains that are well packaged, which helps to seal in freshness. Grains should always look and smell fresh. ...
Glossary Terms
Grain Flakes

Grain Flakes

Grain that is pressed using a process that steams and rolls the grain to produce flattened, or flaked, kernels. The advantage that flaked grain has over unprocessed grain is that ...
Whole Grain Cracker

Whole Grain Cracker

A cracker that has been made from grain that is hulled (removing the outer husk), cleaned, and roasted or baked in some manner. The cracker is typically low in fat, thin in depth, ...
Medium Grain Rice

Medium Grain Rice

Rice that has a length that is 2 to 3 times its width. When cooked, the rice tends to remain moist and tender, with a moderate stickiness, clinging together more than long grain. ...
Short Grain Rice

Short Grain Rice

A classification of rice in which the grains must be less than two times longer than they are wide. Some short grain rice varieties are about as long as they are wide (making them ...
Kamut Grain

Kamut Grain

The brand name for a type of grain that is closely related to durum wheat and is often considered a specialty grain. Kamut kernels are 2 to 3 times larger than a typical wheat ...
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