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Grain that has been hulled to remove the outer husk, cleaned, and possibly roasted. Similarly, groats are whole grains of oat and buckwheat kernels.

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.

A cracker that has been made from grain that is hulled (removing the outer husk), cleaned, and roasted or baked in some manner.

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 grain flakes made from triticale grain. The whole-grain triticale is pressed using a process that rolls and flattens the grain into flakes.

An uncooked breakfast cereal that contains a variety of whole grains or grain flakes. The cereal is available in a wide range of combinations and mixtures.

Grain, such as oats, wheat or corn that has been processed by slicing or cracking the whole kernel into very coarse, coarse, medium or fine bits to enable the grain to cook faster....

The brand name for a type of grain that is closely related to durum wheat and is often considered a specialty grain.

A reference to grain in which the bran layers have been removed. The removal of the bran layers results in grain with much less fiber, which is less healthful than grain that retains the bran.

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.

Grain that is pressed using a process that steams and rolls the grain to produce flattened, or flaked, kernels.

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 crispy, cracker-like flat bread prepared with spelt flour that is German in origin. Some recipes are made with additional whole-grain spelt, which gives the flat bread an interesting texture and nutty flavor.

A carbohydrate contained in plant foods such as fruits, legumes, vegetables, and whole grains that cannot be broken down by digested enzymes when they are eaten so they cannot be fully digested.

A type of grain flakes made from quinoa seeds. The whole-grain quinoa is pressed using a process that rolls and flattens the seeds into flakes.

A powder substance, not to be confused with malted milk powder, that is made from dried whole grains ground into a fine textured flour for use in making baked goods more nutritious and better tasting.

A carbohydrate contained in plant foods such as fruits, legumes, vegetables, and whole grains that cannot be fully digested.

A medium grain variety of unmilled rice containing black bran. Black rice turns dark purple when it is cooked and has a nutty flavor with a texture similar to whole grain.

Bread made up of multiple grains, generally six to nine different grains are used, such as oats, rice, corn, triticale, rye, wheat, barley, buckwheat, millet, soy, and flax.

A term that traditionally referred to a type of bread prepared by rural peasants and used as an everyday bread.