Draft:Outline of grains: Difference between revisions

Edible dry seeds

The following outline is provided as an overview of and topical guide to grains:

A grain is a small, hard, dry fruit (caryopsis) – with or without an attached hull 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.

What type of things are grains?

Grains can be described as all of the following:

• Seeds – embryonic plants enclosed in a protective outer covering
• Agricultural crops –
• a source of carbohydrates –
• a source of protein –
• staple foods –
• ingredients in prepared foods – substance which forms part of a mixture. Grains are used in bread, pasta, cereals, and many dishes.

Types of grain

Cereal grains

• Cereal grains –
  • Warm-season cereals
  • Cool-season cereals

Pseudocereal grains

Pulses

• 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%. Proteins in pulses are typically incomplete, as they do not contain all the essential amino acids. Pulses may also contain starches or fats. Common pulses include:

Oilseeds

History of grains

History of grains

Grain production

Grain processing

Grain storage

Grain distribution

• Grain trade – Insights into the local and international trade of grains and its impact on agriculture.

Grain products

Grain regulation

Persons influential in grains

See also

References

External links