Grains Identify the parts of a grain seed

Grains • Identify the parts of a grain seed • Compare and contrast whole and refined grains • Identify different grain products and their uses https: //www. youtube. com/watch? v=v. Xulqd. URm. IQ

Bran Endosperm Germ

Parts of a grain seed § Bran § The edible, outer protective layers of a seed § Rich in fiber and B vitamins § Endosperm § The food supply for a seed’s embryo § Takes up most of the inner part of the grain § High in complex carbohydrates and proteins § Germ § A tiny embryo in a seed that will grow into a new plant § Provides B vitamins, vitamin E, iron, zinc, some protein, and a small amount of saturated fat

Grain Processing § Whole grain § The entire edible grain kernel § Enrichment § A process in which some nutrients lost as a result of processing are added back to the product to near original levels § Fortification § A process of adding 10% or more of the Daily Value for a specific nutrient to a product by the manufacturer

Choose My Plate “make ½ your grains whole” § Recommendations § Girls 14 -18 years old – 6 oz. /day § Boys 14 -18 years old – 8 oz. /day § For individuals who get less than 30 minutes per day of moderate physical activity § Ounce Equivalents § 1 mini bagel § 1 slice of bread § 5 whole wheat crackers § ½ English muffin § ½ cup cooked oatmeal § 3 cups popped popcorn § ½ cup cooked pasta

Storage Tips § Store whole grains products in the refrigerator if you plan on storing them for a couple weeks or more § They contain oil and can spoil at room temperature § Store other uncooked grains in a cool, dry place in tightly covered containers § Store breads at room temperature for short-term use. Otherwise, freeze them. § Store cooked grains in the refrigerator if they will be used within a few days.

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