Oats

·      Commonly used in oatmeal, flour, and dairy alternatives such as milk, yogurt, ice cream

·      High protein and antioxidant contents

·      Introduced to North America in 1602 by Scottish Settlers

·      Help to reduce cholesterol, blood sugar

·      Increases growth of good bacteria in the digestive tract

·      Used to soothe skin conditions such as eczema and heat rashes

·      Typically grown in the Midwest and other northern regions

·      There are two kinds of oats – husked and naked

·      Oat straw is used by farmers as bedding for cattle and horses due to its soft nature

·      Involved in industrial purposes such as glue extender and cosmetic products

·      Farmers use a combine harvester to harvest the grains, which are then stored in silos

https://blog.aghires.com/13-oat-facts

Winter Barley

·      One of the most cultivated crops in the world

·      Barley is resistant to drought, germinates quickly and has short growing season

·      Contains 8 essential amino acids, vitamins of the B group, and minerals such as magnesium, phosphorus, iron, zinc

·      Has high nutritional value which is important in human diet

·      Greatest quantity of produced barely is used as animal food

·      Barley is used for malt production and the manufacture of vinegar

·      Ancient Egyptians used barley to produce bread

·      Barley straw can be placed in mesh bags and float in fishponds to reduce algal growth without pond harm

https://www.softschools.com/facts/plants/barley_facts/944/

Wheat

·      Good source of manganese, phosphorus, and selenium

·      Rich in vitamin B, vitamin E, and vitamin K

·      Low in saturated fat, cholesterol, and sodium

·      Principal cereal crop since the 18^th century

·      Introduced by the first English colonists and became the main cash crop of farmers

·      Wheat is the primary grain used in U.S. grain products

·      Grown in 42 states in the United States

·      There are 6 varieties of wheat – hard red winter, hard red spring, soft red winter, hard white, soft white, and durum

https://wheatworld.org/wheat-101/wheat-facts/

Cereal Rye

·      Good source of fiber, vitamin E, calcium, iron, and potassium

·      Reduced risk of cardiovascular disease, colon cancer, breast cancer, and diabetes

·      Carb-rich grain which helps to make you feel full

·      Incorporated in many baked goods, crackers, and breads

·      Once known as “poverty grain” because it grows well in poor soils

·      Rye is used as a winter cover crop to capture nutrients and enhance soil health

·      Russia is the biggest producer and consumer of rye

·      Most often gets processed into flour for bread or fed to livestock

·      Whole rye berries can be boiled and consumed, which provide a sweet and nutty taste

https://www.foodrepublic.com/2013/03/01/10-things-you-didnt-know-about-rye-the-worlds-most-underrated-grain/

Quinoa

·       Quinoa seeds are flat, oval, and usually pale yellow, and taste varies from bitter to sweet

·       Has a crunchy and nutty flavor and is gluten-free

·       Consists of high amounts of water, and carbohydrates and low in protein and fat

·       Reduces risk of obesity and various diseases and diabetes

·       Excellent source of fiber and antioxidants

·       Contains several minerals including manganese, phosphorus, copper, folate, and iron

·       Quinoa helps with metabolism, growth, and development

·       Usually boiled and added to salads, used to thicken soups, or eaten as a side dish or breakfast porridge

·       Seeds can be sprouted, ground, and used as flour or popped like popcorn

https://www.healthline.com/nutrition/foods/quinoa#vitamins-and-minerals