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A type of flour made from rice kernels that have been processed to remove the outer hulls, but not the nutritious bran layers covering the kernel.

A widely grown cereal grass that produces a grain, which has been a primary food source of many cultures for thousands of years.

The largest portion of a grain kernel containing most of the protein and carbohydrates, but only small quantities of vitamins and minerals.

A cereal plant that thrives in temperate climates, preferring cool, moist conditions and growing in areas where other important grains, such as wheat and corn, do not grow well.

A type of flour made from barley grain. The flour is usually produced from “pearled” barley, which refers to barley that has been scoured and polished to remove the husk and the bran.

A nutritious Swiss cereal developed for the health conscious people. Basic muesli is a mixture of rolled oats (raw or toasted), grains and dried fruit, which is eaten as a cereal or a snack.

A type of commercially prepared white bread that is fortified with vitamins and minerals in order to replace the nutrients lost during processing.

A type of grain cultivated in Ethiopia where it is a staple food crop. Teff is difficult to find in great quantities anywhere else in the world.

The embryo of a seed or kernel of grain, located at the bottom center of the kernel. The germ is the oily part of a kernel or seed from which a new plant sprouts.