Grain Products
Nutrition and Wellness
Gold 5
Key Concepts
Describe how food is made from Grains.
 Explain how the processing of grains can
affect their nutritional value.
 Name and describe six grains.
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Main Idea
 Grains
are a versatile,
nutritious, and flavorful
addition to meals and an
economical way to stretch a
food budget.
Grains
Grains are plants in the grass family
cultivated for their fruits or seeds.
 Common grains include
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Wheat
Oats
Rye
Barley
Buckwheat
Grains
Kernels- separate dry fruits harvested
and processed for food.
 Sometimes called wheat berries.
 Four parts to every grain kernel
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Bran
Endosperm
Germ
Hull
Kernel Make-up
Bran- edible, outer layer of the kernel
 Endosperm- Largest part of the kernel
made of proteins and starches. Supply the
plant with food.
 Germ- the seed that grows the new
plant.
 Hull- the edible outer shell that is
removed after harvesting.
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Nutrients in Grains
Bran Contains
◦ Dietary fiber
◦ B Vitamins
◦ Minerals
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Endosperm Contains
◦ Complex carbohydrates
◦ Proteins
Nutrients in Grains
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Germ contains
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Protein
Unsaturated Fats
B Vitamins
E Vitamins
Iron
Zinc
Phytochemicals
Nutrients in Grains
All grains must be processed before
consumption.
 The type of processing affects a grain’s
nutrient value.
 A Grains’ bran and germ are often
removed during processing, leaving only
the endosperm.
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◦ White flour and breakfast cereals
Nutrients in Grains
Removing the Bran and Germ removes
most vitamins, minerals,
phytochemicals, and dietary fiber.
 Enrichment- replacing lost nutrients using
supplements and/or fortified nutrients.
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Nutrients in Grains
Whole-Grain products- processed with
the whole grain kernel.
 Include products like whole wheat flour,
whole grain bread, and whole grain
cereals.
 Maintains most of the natural nutritional
value.
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Grains
Texture
Wheat
Usages
Wheat BerriesChewy
Include the entire wheat
kernel
Used as cereals or in Grain
dishes
Buckwheat- seed of a
non grass plant that is
used like grain
Nutlike &
earthy
flavor
Flour and cereals
Couscous- steamed,
cracked endosperm or
durum wheat.
Pasta like
flavor and
texture
Cereals, salads, and
desserts.
Quinoa- small ivory
colored, rice-like grain
that has more protein
than any other grain
Unique
Used in South American
mild flavor. cuisines. Used as a side
dishes, soups, and puddings.
Grains-Rice
Starchy seed of plants grown in flooded
fields in warm climates
 Grown mostly in Asia, but also in the
United States.
 Rice is often identified by the length of
the rice grain.
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Types of Rice Grains
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Long-Grain Rice
◦ Most popular rice in the U.S.
◦ Grains are fluffy and stay separated
when cooked.
◦ Fine texture and a nutlike aroma and flavor.
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Medium-Grain Rice
◦ Plump, tender, and moist.
◦ Grains stick together.
◦ Works well for puddings and cold salads.
Types of Rice Grains
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Short-Grain Rice
◦ Almost round
◦ Highest starch content of the 3 types of
rice
◦ Used in creamy dishes and Asian cuisine
Rice Processing
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Processed in several different ways yielding
products with different colors, textures,
and nutritional values.
◦ Enriched Rice- Bran and Germ removed
losing nutrients.
◦ Brown Rice- Whole-grain form of rice.
 Takes considerably longer to cook.
◦ Converted- Steamed under pressure to remove
hull and preserve nutrients
◦ Instant- Precooked and Dehydrated before
packaging.
 Minute Rice
Corn
Most popular food plant in the world and
the most widely grown crop in the
United States.
 Used for many purposes including food,
plastics, dyes, and ethanol fuel.
 Served in many different forms.
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Corn
Hominy- dried kernel with the hull and
germ removed, leaving only the
endosperm.
 Grits- coarsely ground hominy used as
breakfast cereals and side dishes.
 Cornmeal- ground, dried, corn kernels.
 Cornstarch- Used as a thickening agents
for desserts. Made only from the
endosperm of the corn kernel.
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Oats
 Pleasant, slightly
sweet flavor.
 Used mostly to feed live-stock
and for a hot breakfast cereal.
 Have a considerable amount s of
nutrients and dietary fiber.
 Can be pre-cooked and
dehydrated for instant uses.
Other Grains
Barley- contains large amounts of
dietary fiber and has a mild flavor with a
chewy texture. Used mostly in soups and
stews.
 Rye- often used in crackers and bread,
rye is a dark grain with a hearty flavor.
 Wild Rice- a seed of a water grass with
a crisp texture and nutlike flavor.
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◦ Not an actual form of rice.
Pasta
Pasta is an Italian word meaning “paste”
that refers to dough made from flour and
water.
 Macaroni- made from durum wheat flour
and water.
 Noodles-which have egg solids added for
tenderness.
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Pasta
Durum wheat is grown only for pasta
and is processes into semolina flour.
 Semolina flour gives pasta its yellow color
and nutlike flavor.
 Products made from durum keep their
shape and firm texture when cooked.
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Pasta
Pasta is sold in both dry and fresh forms
 Dried tend to be less expensive, have a
longer shelf life, and are a staple in many
diets.
 Fresh pasta is perishable and is found in
the refrigerated sections.
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Common Types of Pasta
Egg Noodles- Egg soilds added for
tenderness.
 Orzo- Small, rice-shaped pasta, good for
salads and soups.
 Penne-Straight tube-shaped pasta cut
diagonally on the ends.
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Common Types of Pasta
Elbow macaroni- Small, curved tubeshaped pasta.
 Conchiglie- Seashell pasta
 Manicotti- Large tube-shaped pasta,
usually stuffed
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Common Types of Pasta
Linguine- Long, narrow, flat pasta. Holds
sauces well.
Lasagna-Wide, flat noodles, usually baked
with sauce.
Fettuccine-long, flat pasta, wider than
linguine.
Farfalle-Bowtie pasta
Spaghetti- Long, thin round pasta.