Triticale is used in various forms for pet foods as well as becoming an increasingly popular ingredient in the baking and health food industries. It is often used in mul
Flax seeds come in two basic varieties, brown seed and yellow (or golden) seed. Most types having similar nutritional values and equal amounts of short-chain omega-3 fat
There are many varieties of wheat; hard red spring wheat is high in fiber and protein but low in gluten and can be made into pastry flour. Hard red winter wheat is lower
Durum is actually a species of wheat named as such due to its hardness (Durum in Latin means "hard”). Its high protein and gluten content, as well as strength, mak
Beans are high in protein and provide a major source of soluble fiber. Beans have been proven to be beneficial in lowering cholesterol and controlling diabetes.
Oats have a sweet flavor that makes them a favorite for breakfast cereals. Unique among grains, oats almost never have their bran and germ removed in processing which me
Barley is a versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency. Its appearance resembles wheat berries, although it is slig
Rye was primarily grown for its ability to grow in areas that were too cold or wet for other grains. Rye is unusual among grains for the high level of fiber in its endos
Though sometimes dismissed as a nutrient-poor starch – both a second-rate vegetable and a second-rate grain – corn is lately being reassessed and viewed as a
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