Draft:Outline of grains
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?[edit]
Grains can be described as all of the following:
Types of grains[edit]
Cereal grains[edit]
- Cereal grains –
- Warm-season cereals
- Cool-season cereals
Pseudocereal grains[edit]
- Pseudocereal grains – starchy grains from broadleaf (dicot) plant families:
- Amaranth (Amaranth family)
- Buckwheat (Smartweed family)
- chia (Mint family)
- Quinoa (Amaranth family, formerly classified as Goosefoot family)
Pulses[edit]
- 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:
- Chickpeas
- Common beans
- common peas (garden peas)
- Fava beans
- Lentils
- Lima beans
- Lupins
- Mung beans
- Peanuts
- Pigeon peas
- Runner beans
- Soybeans
Oilseeds[edit]
- Oilseed grains – 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 or lubricants.
- Mustard family
- Black mustard
- India mustard
- Rapeseed (including canola)
- Aster family
- Other families
- Mustard family
History of grains[edit]
Grain production[edit]
Grain processing[edit]
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[edit]
Persons influential in grains[edit]
See also[edit]
- Cereals
- Domestication
- Legume
- Mycoestrogen
- Perennial grain
- List of dried foods
- Staple foods
- Vegetable fats and oils
References[edit]
External links[edit]