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Oats are thought to have emerged as a secondary crop. This means that they are derived from what was considered a weed of the primary cereal domesticates such as wheat. They survived as a Vavilovian mimic by having grains that Neolithic people found hard to distinguish from the primary crop. [3]
Oatmeal has a long history in Scottish culinary tradition because oats are better suited than wheat to the country's low temperatures and high humidity. [19] As a result, oats became the staple grain of Scotland.
In Judaism, the five species of grain (Hebrew: חמשת מיני דגן, romanized: hameshet minei dagan) refer to five varieties of grain which have special status for a number of rituals. These species are commonly considered to be wheat, barley, oats, rye and spelt. However, some of these identifications are disputed. [1]
A new study presented at the Nutrition 2024 conference looked at the benefits of choosing whole grains over refined grains and how the nutritional value of wheat changes as it moves from farm to ...
Various food grains at a market in India. A grain is a small ... Modern wheat is a hybrid descendant of three wheat species considered to be ancient grains: spelt ...
Porridge can be made with all kinds of grains, including barley, farro, quinoa, millet, amaranth, and bulgur wheat. Each of these grains takes a different amount of time to cook, with things like ...
Cereal grains: (top) pearl millet, rice, barley (middle) sorghum, maize, oats (bottom) millet, wheat, rye, triticale. A cereal is a grass cultivated for its edible grain. Cereals are the world's largest crops, and are therefore staple foods. They include rice, wheat, rye, oats, barley, millet, and maize.
Oats, brown rice, millet, and all other “ancient grains” are considered whole grains. Whole grains include not only starch, but also fiber, vitamins, minerals, and healthy fats.