Great Glorious Grains

Grains are one of humanities oldest foods. In fact, it was a hybridized grain that became civilization's first cultivated plant upon the plains of Jericho. Grains are a great source of fiber and complex carbohydrates and provide a high concentration of protein. It is this high level of nutrients and the relatively low cost of growing grain that has allowed them to become a staple across the world.

Typically in the United States, we think of wheat, corn, and oats, as the only grains, but over the past few years as health food has become more important, there has been an introduction of other grains to US grocery stores. In this influx we have been introduced to soy, spelt, quinoa, millet, barley, bulgur, kamut, and amaranth, as well as many others. While all of these grains have different qualities, all grains do share a similar make up.

All grains have bran, endosperm, and germ. The bran is the top source of fiber, and is meant to protect the inner layers of the grain. The endosperm takes up about 80% of a grain, and is what gives the seed nourishment when it sprouts. The endosperm is high in complex carbohydrates as well as protein. The germ is the actual part of the grain that does the sprouting. It is the only part of the grain that contains any fat, and it is incredibly high in proteins, vitamins and minerals

When purchasing grains, it is of the utmost importance to select whole grains which have not been refined. When grains are refined - white rice, white flour - many of the nutrients can are stripped from the grains. In order to meet FDA standards, many of these refined grains need to be enriched. While refined grains are easier to digest, and cook, and may keep longer than whole grains, it is important to remember that up to twenty percent of the nutrients in a grain can be lost through refinement.

Despite the above mentioned differences, grains all cook with generally the same process. Boil liquid, add grains and continue to boil for five to seven minutes. Then put the cover on the pot and turn the stove down to low/simmer and let simmer for the suggested amount of time.

Specific directions and nutrients are listed on each grain's hub.

Other Grains:

Amaranth