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

A grain culture used as a catalyst for fermentation. Koji is used in fermenting grain products that become ingredients in various foods, such as miso paste.

The grain that is produced from grassy plants, which is processed into an edible or ready-to-eat breakfast food.

A term used to describe a grain as well as a sugar produced from the grain, and a product produced from malt, such as a malt beverage.

A term that is most often used to describe whole grains that have been processed to remove the outer layer on each kernel of grain resulting in a kernel that cannot be classified as whole,/i> once it has been Refined.

A type of yeast bread that is made with ground whole-wheat flour rather than processed white flour. Whole-grain flour produces bread that is brown in color and more flavorful than bread prepared with white flour.

The inability of the intestinal tract to digest gluten properly, which, in sufferers with the condition, results in a number of symptoms and conditions whenever gluten is ingested, such as bloating, cramps, and diarrhea.

A short-grain rice variety that is one of the best for the production of sake, which is a popular Japanese rice wine.

An herb that is technically not a grain, but is often used like a grain because of its abundance of grain like seeds.

A type of Food Wrap that is made from flour milled from teff grain, a common grain found mainly in Ethiopia.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.

1. A cereal grass that yields grain harvested as an important food crop. Rice is so important that half of the people in the world depend upon it for nearly 50% of their daily intake of calories.

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.

A grain syrup and sweetener made from whole grain rice that has been cultured and fermented with enzymes to break down the natural starches into complex carbohydrates, maltose and glucose.

A type of pasta product made with quinoa flour, which is a type of flour ground from the seeds of the quinoa plant: a plant cultivated mainly in South America as a major grain-like crop.

The outer bran layers of the rice grain that is a by-product of rice processing. The bran is used as an ingredient in the production of cereals, food mixes, and vitamin concentrates.

A person who consumes higher levels of plant-based foods such as fruits, vegetables and grains and lower levels of meat products.

A type of cooking oil that is produced from the rice bran when it is removed as a by-product from the grain of rice as it is processed.

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.

A product that is generally made from fermented and partially cooked soybeans, but is also made from other legumes and grains, such as barley, rice or quinoa.