Cereal grains and pseudocereals — starch, fibre, B vitamins and minerals, with whole and refined forms differing sharply in nutrient retention.
10 foods
Hordeum vulgare
A cereal grain sold either hulled, with the bran intact, or pearled, with the bran abraded away. The USDA reference entry is for…
Oryza sativa
Rice with the bran and germ left intact, removing only the inedible hull. The USDA reference entry is for raw grain, and rice…
Fagopyrum esculentum
A pseudocereal seed from a plant in the rhubarb family, unrelated to wheat and free of gluten. The USDA reference entry is for…
Panicum miliaceum
A group of small-seeded, drought-tolerant cereals staple across the Sahel and South Asia, sold hulled and cooked like rice or…
Chenopodium quinoa
A pseudocereal seed from a plant related to spinach and beet, cooked and used as a grain. The USDA reference entry is for the…
Avena sativa
Whole oat groats that have been steamed and pressed flat so they hydrate quickly. The USDA reference entry is for the dry flake;…
Secale cereale
A cold-hardy cereal grain used mainly for dense breads and crispbreads in northern and eastern Europe. The USDA reference entry…
Sorghum bicolor
A drought-tolerant cereal eaten whole, milled into flour or popped, and free of gluten. The USDA reference entry is for the dry…
Oryza sativa
Rice milled to remove the bran and germ, leaving the starchy endosperm. The USDA reference entry is for raw grain; boiling…
Triticum aestivum
The entire wheat kernel — bran, germ and endosperm — either milled into wholemeal flour or cooked whole as berries. The USDA…