Grains

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Grains

Grains (/ɡreɪnz/), also known as cereal grains, are small, hard, dry seeds, with or without attached hulls or fruit layers, harvested for human or animal consumption. They are a staple food in most countries due to their high content of nutrients such as proteins, carbohydrates, vitamins, and minerals.

Etymology

The term "grain" originates from the Old English word "græn", which is derived from the Proto-Germanic "*grainō". The word was used to describe a small, hard seed or particle.

Types of Grains

There are several types of grains, including:

  • Wheat (/wi:t/): A cereal grain which is a worldwide staple food. It is used to make flour for leavened, flat and steamed breads, biscuits, cookies, cakes, breakfast cereal, pasta, noodles, couscous and for fermentation to make beer, other alcoholic beverages, and biofuel.
  • Rice (/raɪs/): A cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia.
  • Corn (/kɔ:rn/): Also known as maize, it is a large grain plant first domesticated by indigenous peoples in southern Mexico about 10,000 years ago.
  • Barley (/ˈbɑːrli/): A member of the grass family, it is a major cereal grain grown in temperate climates globally.
  • Oats (/oʊts/): A species of cereal grain grown for its seed, which is known by the same name.
  • Rye (/raɪ/): A grass grown extensively as a grain, a cover crop and a forage crop.
  • Millet (/ˈmɪlɪt/): A group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food.

Health Benefits

Grains are rich in fiber, which aids in digestion and helps maintain a healthy weight. They are also a good source of B vitamins, which are essential for metabolism and energy production. Some grains, like oats and barley, contain soluble fiber, which can help lower bad cholesterol levels.

See Also

External links

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