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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 |
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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/ |
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WHEAT Wheat is used for white bread, pastries, pasta, and pizza ● 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 18th 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/ |
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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/ |
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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 |
