Grains

1
Grains

• Chapter 24

2
Whole grain

• Whole grainentire grain kernel
• Grain kernel has 3 parts
• Endosperm inner part of grain, mostly carbs and
  some protein
• Germ small base of the seed, protein and some
  fat
• Bran coarse, outer layer, supplies most of the
  fiber, B vitamins and minerals

3
Refined grain

• Milled to remove bran and the germ
• Gives grain a finer texture and improves shelf
  life
• Removes nutrients, phytonutrients, and fiber
• Often enriched (to add back lost nutrients)
• Enrichment adds iron and certain B vitamins
• White flour, white bread, cornflakes, and white
  rice

4
Nutrients provided by grain foods

• Carbohydrates
• Fiber
• Low-fat and cholesterol
• B vitamins and iron
• Amino acids

5
Kinds of grains

• Wheat
• Oats
• Rice
• Corn-hominy is dried, hulled corn without the
  germ. Ground for grits
• Barley-mild-flavored grain adds flavor to soups
  and stews

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Kinds of grains

• Buckwheat-makes a nutty-flavored flour. Hulled,
  crushed, and roasted buckwheat used for kasha
• Bulgur-cracked wheat made from cooked, dried
  whole wheat. Nutty flavor and chewy texture
• Quinoa (kenwa)-small, bead shaped grain that is
  sweet and nutty. Use as a rice substitute

7
Go whole with grains

• Snack on plain popcorn or whole-grain chips
• Mix your own cereals with toasted oats
• Use rolled oats or crushed cereal as breading

8
What makes pasta sticky?

• Its starch dissolves into the cooking water
• As the starchy water cools, it gets glue-like
• Gluey starch attaches to the noodles, making them
  sticky
• Al dente tender but slightly firm

9
Whole grain

• Remember when shopping for whole grain make sure
  the ingredients listed always say whole grain
  NOT enriched whole grain