Grains

Grains are the edible seeds of grasses grown for food. They are typically harvested, dried, and stored, forming the basis of many diets worldwide. Grains are used as cereals or milled into flour for bread, pasta, and other products.

Cereal grains include wheat, rice, maize (corn), barley, oats, rye, sorghum, and millet. Pseudo-cereals such as quinoa, buckwheat, and amaranth are not true grasses but are consumed similarly.

Processing and composition: Grains are milled to flour, meal, or grits. Refining removes bran and germ, reducing fiber and micronutrients; whole grains retain these components. Some cereals contain gluten (notably wheat, barley, and rye) and are unsuitable for gluten intolerance; others are naturally gluten-free.

Nutrition and uses: Grains supply carbohydrates and varying amounts of protein, along with dietary fiber, B vitamins, iron, and minerals. Whole grains generally offer greater nutritional value than refined forms. They are used in bread, pasta, porridge, cereals, beverages, and as animal feed.

Production and sustainability: Grains are grown worldwide, from small farms to large commercial operations. Leading producers include countries in Asia, the Americas, and Europe. Some species are drought-tolerant, such as sorghum and millet, important in arid regions. Agricultural practices shape grain supply and health outcomes.