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Grain

Food 

A grain is a small, hard, dry seed – with or without an attached hull or fruit layer – harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and legumes.


Grain is the harvested seed of grasses such as wheat, oats, rice, and corn. Other important grains include sorghum, millet, rye, and barley.


GRAIN is a small international non-profit organisation that works to support small farmers and social movements in their struggles for community-controlled 


All types of grains are good sources of complex carbohydrates and some key vitamins and minerals, but whole grains — the healthiest kinds of grains — in particular are an important part of a healthy diet.


Grains are naturally high in fiber, helping you feel full and satisfied — which makes it easier to maintain a healthy body weight. Whole grains are also linked to a lower risk of heart disease, diabetes, certain cancers and other health problems.


The Dietary Guidelines for Americans recommends that at least half of all the grains you eat are whole grains. If you're like most people, you're not getting enough whole grains — so see how to make whole grains a part of your healthy diet.


Also called cereals, grains and whole grains are the seeds of grasses cultivated for food. Grains and whole grains come in many shapes and sizes, from large kernels of popcorn to small quinoa seeds.


Examples of whole grains include:


    Barley.

    Brown rice.

    Buckwheat.

    Bulgur (cracked wheat)

    Millet.

    Oatmeal.

    Popcorn.

    Whole-wheat bread, pasta or crackers.



Warm-season cereals

Cereal grain seeds clockwise from top-left: wheat, spelt, oat, barley.


    finger millet

    fonio

    foxtail millet

    Japanese millet

    Job's tears

    kodo millet

    maize (corn)

    millet

    pearl millet

    proso millet

    sorghum


Cool-season cereals

Barley

Rye grains

Rice grains by the IRRI


    barley

    oats

    rice

    rye

    spelt

    teff

    triticale

    wheat

    wild rice


Pseudocereal grains

Buckwheat


Starchy grains from broadleaf (dicot) plant families:


    amaranth (Amaranth family) also called kiwicha

    buckwheat (Smartweed family)

    chia (Mint family)

    quinoa (Amaranth family, formerly classified as Goosefoot family)

    kañiwa


Pulses

Lentil


Pulses or grain legumes, members of the pea family, have a higher protein content than most other plant foods, at around 20%, while soybeans have as much as 35%. As is the case with all other whole plant foods, pulses also contain carbohydrates and fat. Common pulses include:


    chickpeas

    common beans

    common peas (garden peas)

    fava beans

    lentils

    lima beans

    lupins

    mung beans

    peanuts

    pigeon peas

    runner beans

    soybeans


Oilseeds


Oilseed grains are grown primarily for the extraction of their edible oil. Vegetable oils provide dietary energy and some essential fatty acids. They are also used as fuel and lubricants.[6]

Mustard family

Rapeseed


    black mustard

    India mustard

    rapeseed (including canola)


Aster family

Sunflower seeds


    safflower

    sunflower seed


Other families


    flax seed (Flax family)

    hemp seed (Hemp family)

    poppy seed (Poppy family)


Historical importance


Because grains are small, hard and dry, they can be stored, measured, and transported more readily than can other kinds of food crops such as fresh fruits, roots and tubers. The development of grain agriculture allowed excess food to be produced and stored easily which could have led to the creation of the first temporary settlements and the division of society into classes.

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