8 Terms
Contributors in Grains
Grains
Bran
Food (other); Grains
The outer layer of grains such as wheat or oats. This outer layer is normally removed during the milling process. Bran is a good source of carbohydrates, calcium, phosphorus, and fiber.
Buckwheat groats
Food (other); Grains
Also known as Kasha. Buckwheat groats are the hulled, crushed kernels of buckwheat. Normally cooked like rice and is available in coarse, medium, and fine grains.
Bulghur
Food (other); Grains
A nutritious staple in the Middle East, bulghur consists of wheat kernels that have been steamed, dried, and crushed. It has a tender, chewy texture and can be made into a pilaf. It is sometimes ...
Cellophane noodle
Food (other); Grains
A form of translucent Chinese noodle. These are not true noodles, but are made from the starch of mung beans. Also called bean threads.
Converted rice
Food (other); Grains
Rice that has had the unhulled grain soaked, pressure steamed, and dried prior to milling. This infuses some of the bran's nutrients into the kernel and gelatinizes the starch in the grain to produce ...
Corn grits
Food (other); Grains
Coarsely ground corn that is available in coarse, medium, and fine grains. Grits can be cooked in milk or in water, normally by boiling. Usually served as a cereal or as a hot side dish. Sometimes ...
Corn flour
Food (other); Grains
Finely ground cornmeal. It is available in white or yellow varieties (from white and yellow corn). Corn flour is milled from the entire kernel; cornstarch is milled from the endosperm portion of the ...
