Grain ProductsNutrition and Wellness Gold 5

Key ConceptsDescribe how food is made from

Grains. Explain how the processing of

grains can affect their nutritional value.

Name and describe six grains.

Main IdeaGrains are a versatile, nutritious, and flavorful addition to meals and an economical way to stretch a food budget.

GrainsGrains are plants in the grass

family cultivated for their fruits or seeds.

Common grains include◦Wheat◦Oats ◦Rye◦Barley◦Buckwheat

GrainsKernels- separate dry fruits

harvested and processed for food.

Sometimes called wheat berries.

Four parts to every grain kernel◦Bran◦Endosperm◦Germ◦Hull

Kernel Make-up Bran- edible, outer layer of the

kernelEndosperm- 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.

Nutrients in GrainsBran Contains

◦Dietary fiber◦B Vitamins◦Minerals

Endosperm Contains◦Complex carbohydrates ◦Proteins

Nutrients in GrainsGerm contains

◦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.◦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.

Nutrients in GrainsWhole-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.

GrainsWheat Texture Usages

Wheat Berries- Include the entire wheat kernel

Chewy 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 mild flavor.

Used in South American cuisines. Used as a side dishes, soups, and puddings.

Grains-RiceStarchy 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.

Types of Rice GrainsLong-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.

Medium-Grain Rice◦Plump, tender, and moist.◦Grains stick together.◦Works well for puddings and cold

salads.

Types of Rice GrainsShort-Grain Rice

◦Almost round◦Highest starch content of the 3 types of rice

◦Used in creamy dishes and Asian cuisine

Rice ProcessingProcessed 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

CornMost 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.

CornHominy- 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.

OatsPleasant, 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 GrainsBarley- 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. ◦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.

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.

Pasta Pasta is sold in both dry and fresh

formsDried 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.

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.

Common Types of Pasta Elbow macaroni- Small, curved

tube-shaped pasta.Conchiglie- Seashell pasta Manicotti- Large tube-shaped

pasta, usually stuffed

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.