Grains are small, hard, dry seeds harvested for consumption. They are staple foods globally and come in various types, each with distinct nutritional benefits and culinary uses.

Specifications

1. Wheat

   • Color: Golden brown
   • Texture: Hard and dry
   • Nutritional Content: High in carbohydrates, protein, and dietary fiber
   • Uses: Bread, pasta, pastries, and cereals

2. Rice

   • Color: White, brown, black, or red
   • Texture: Varies from soft and sticky to firm and separate
   • Nutritional Content: Rich in carbohydrates, moderate protein, low fat
   • Uses: Boiled rice, sushi, risotto, and rice flour

3. Oats

   • Color: Light brown to beige
   • Texture: Soft and chewy when cooked
   • Nutritional Content: High in soluble fiber, protein, and essential fatty acids
   • Uses: Oatmeal, granola, baked goods, and oat milk

4. Barley

   • Color: Pale yellow
   • Texture: Chewy
   • Nutritional Content: High in fiber, vitamins, and minerals
   • Uses: Soups, stews, beer, and barley flour

5. Quinoa

   • Color: White, red, or black
   • Texture: Light and fluffy when cooked
   • Nutritional Content: High in protein, fiber, and essential amino acids
   • Uses: Salads, side dishes, and gluten-free baking

6. Corn

   • Color: Yellow, white, or multicolored
   • Texture: Crunchy when raw, tender when cooked
   • Nutritional Content: Rich in carbohydrates, fiber, and B vitamins
   • Uses: Cornmeal, popcorn, tortillas, and corn syrup

Grains are versatile ingredients that form the foundation of many diets. Their diverse flavors, textures, and nutritional profiles make them indispensable in both traditional and modern cuisines.