grains intro to foods and nutrition. barley staple of the middle east oldest grain used in soups,...
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GrainsIntro to Foods and Nutrition
BarleyStaple of the Middle EastOldest grainUsed in soups, liquor, animal
foodPearl-like in shape
BranOuter layer of grainContains fiber, b-vitamins,
minerals
BuckwheatFruit of leafy plantFlour of this is used for pancakes,
blintzes, soba noodles, Kasha
BulgurProcessed whole
wheat(steamed ,dry, cracked)Very nutritious
CornMost common grainSome uses: animal feed,
cornstarch, syrups, oil, and so much more!
Also considered a vegetable
CouscousMade from SemolinaSimilar to pastaFluffy rice-like wheat
EndospermStarchy material in grainUsed to make flour
OatsOriginally weed in wheat or
barleyOatmeal is made from rolled oats95% of harvested is used for
animal feed
PolentaPorridge made from cornmeal
Brown RiceOnly outer husk has been
removed, bran remains intactHigh in fiberRich, nutty flavorLonger to digestMakes you feel fuller, longer
Minute ricePrecooked and dried before
packagingVery user friendly when time is
an issue
Parboiled riceSoaked under pressure, steam
and air driedHelps retain nutrients and keeps
grains separate when cooking
RisottoItalian rice dishUses arborio rice and chicken
stockShort grain rice
RyeOriginally a weedUsed in breads in Europe and of
course, U.S.
SemolinaMade from hard durum wheat
(paste) used for making pasta