Groats
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Groats
Groats (/ɡrəʊts/) are the hulled kernels of various cereal grains such as oat, wheat, and rye. Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain as well as the endosperm (which is the usual product of milling).
Etymology
The term "groats" derives from the Old English word "grēot", which means "crushed grain".
Related Terms
- Cereal: A grass yielding starchy seeds suitable for food. Groats are derived from certain types of cereals.
- Oat: A species of cereal grain grown for its seed, which is known by the same name. Oat groats are a type of groats.
- Wheat: A cereal plant that is the most important kind grown in temperate countries, the grain of which is ground to make flour for bread, pasta, pastry, etc. Wheat groats are another type of groats.
- Rye: A type of cereal noted for its hardy nature. Rye groats are made from the kernels of rye.
- Endosperm: The part of a seed that acts as a food store for the developing plant embryo, usually containing starch with protein and other nutrients. It is the part of the grain that remains after the bran and germ have been removed.
- Bran: The hard outer layers of cereal grain. It is present in and may be milled from any cereal grain, including rice, corn (maize), wheat, oats, barley, rye and millet.
- Germ: The reproductive part that germinates to grow into a plant. It is eaten as a food rich in oil and protein.
External links
- Medical encyclopedia article on Groats
- Wikipedia's article - Groats
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