Know Your Grains

Everything you could possibly want to know about the various varieties of whole grains, from buckwheat to spelt.

	Amaranth
	Amaranth was a staple of the ancient Aztecs. It's known for having a peppery taste. Amaranth is tiny but contains a high level of protein co...
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	Barley
	Barley is among the oldest cultivated grains. Most varieties are surrounded by an uneatable hull that must be removed by pearling (de-coatin...
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	Buckwheat
	Buckwheat has a unique, nutty flavor and is consumed in a variety of foods throughout the world. With high levels of the antioxidant rutin, ...
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	Corn
	The nutritional quality of corn is dependent on how it's prepared or pretreated. In Mexico it's generally alkali-treated with sodium hydroxi...
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	Millet
	Millet is a tiny red, white, yellow or gray cereal grain. It's a staple in some regions of India and is commonly consumed in various other p...
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	Oats
	Most varieties of oats are surrounded by a hull that must be removed. In the U.S. oats are usually steamed and flattened to produce rolled o...
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	Quinoa
	Quinoa is an ancient edible seed closely related to beets that were originally cultivated by the Inca in the Andes. It's small, round, and e...
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	Rice, Black
	Whole grain rice is usually brown, but there is also red, purple, and black. It contains less dietary fiber and more highly digestible starc...
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	Rice, Brown/Rice, Red
	Brown and red rice contains materially less fiber and more highly digestible starch than all other cereal grains. Fiber content ranges from ...
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	Rye
	Rye has long been consumed in Northern Europe and Russia. It contains a high level of fiber and most varieties have more fiber than the othe...
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	Sorghum
	Sorghum, also known as milo, is primarily fed to animals in the U.S. In the rest of the world most of it is consumed by humans after popping...
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	Teff
	Teff can be brown, red, or white and is highly adaptable-thriving in poor soil and dry conditions. Few cultures use it except Ethiopian and ...
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	Triticale
	Triticale is a rye and durum wheat cross. The most commercially available triticale is a second-generation hybrid-a cross between two tritic...
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	Wheat, Bulgur
	Bulgur wheat is produced by boiling durum wheat and then drying, cracking, and granulating it. It's usually made from durum wheat but can be...
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	Wheat, Durum
	Durum wheat is commercially grown and the hardest of all wheat species. It contains high amounts of protein-most with excellent gluten stren...
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	Wheat, Red & White, Hard & Soft
	Wheat dominates the international market, comprising of about 85-90% of the grain traded. It is classified as hard or soft, red or white. On...
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	Wheat, Kamut
	Kamut wheat is the genus and species of an ancient wheat species that has been essentially ignored worldwide by most wheat breeders and gene...
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	Wheat, Spelt
	Spelt wheat is an ancient species that was widely cultivated until modern times. There are only a few spelt varieties that haven't been cros...
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	Wild Rice
	Wild rice is not technically a rice, but the seed of aquatic grass originally grown around the Great Lakes of the U.S. Some commercial culti...
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