Corn species: from wheat to quinoa

Corn species: from wheat to quinoa

grain species: from wheat to Quinoa

There are a variety of grain types in the world of grain types, many of which play an important role in our diet. This article will give an overview of some of the best -known grain species, from wheat to quinoa. We will concentrate on the origin, properties and uses of every type of grain.

wheat

Wheat is one of the oldest and most important types of grain worldwide. It belongs to the genus Triticum and is often used for the production of bread, pastries and pasta because of its high gluten content. Wheat is available in many different varieties, including durum wheat, soft wheat and spelled.

origin and cultivation

Wheat has its roots in the Middle East and was domesticated thousands of years ago. Nowadays wheat is grown in many parts of the world, especially in North America, Europe, Australia and India. The ideal climatic conditions for wheat cultivation are cool spring and summer temperatures as well as a sufficient amount of precipitation.

properties

Wheat grains are elongated and have a protective external layer called Spelze. The wheat nucleus, which consists of the flour (endosperm), the seedling and the bran. The endosperm is the main component of the flour and contains most of the carbohydrates, proteins and some vitamins and minerals.

Use

Wheat is often used for the production of bread, pastries, pasta and muesli. The flour is obtained by grinding the wheat grains and can be white or whole grain depending on the type of grain. Whole grain flour also contains the bran and the seedling, which makes it more nutritious. Wheat is also used for animal feeding purposes.

rye

Rye is a robust type of grain that thrives particularly well in colder climate zones. It belongs to the genus Secale and is often used for the production of bread, whiskey and animal feed. Rye bread has a characteristic taste and a dense texture.

origin and cultivation

Rye originally comes from West Asia and Eastern Europe and has been grown for over 4,000 years. It is particularly well adapted to cold and moist conditions and grows well on soils that would be too low in nutrients for other types of grain. Rye is mainly grown in North and Eastern Europe, as well as North America.

properties

Roggen grains are smaller than wheat grains and have a high content of fiber and minerals. Rye also has a lower gluten content than wheat, which gives it its characteristic density. The grains are surrounded by a loose layer of envelopes that can be easily removed when grinding.

Use

Rye is often used for the production of bread, especially in Northern Europe. Rye flour has a characteristic taste and is often mixed with wheat flour to improve the baking properties. Rye is also used for the production of whiskey and as animal feed.

barley

Barley is one of the oldest cultivated cereals and was grown thousands of years ago. It belongs to the genus Hordeum and is used for the production of beer, animal feed and various food products.

origin and cultivation

Barley comes from the Middle East and has been grown for over 10,000 years. It is well adapted to different climatic conditions and is grown in many parts of the world, including Europe, North America, Australia and Asia.

properties

Barley grains are oval and have a hard outer layer called Spelze. The grains consist of endosperm, germ and aleuron layer. Barley has a lower gluten content than wheat and rye and contains a good amount of fiber and minerals.

Use

Barley is often used for the production of beer. When making beer production, the grains are first soaked and sprouted to release enzymes that convert the starch into sugar. Then the sprouted grains are dried and painted before they are used for fermentation. Barley is also used as an ingredient in soups, stews and salads and serves as animal feed.

oats

Hafer is a particularly nutrient -rich grain and is often used for the production of muesli, porridge and animal feed. Hafer belongs to the genus Avena and is particularly well known for its high content of fiber and minerals.

origin and cultivation

Hafer comes from the Middle East and has been grown for over 3,000 years. It grows well in cooler climate zones and is particularly well adapted to moist floors. Oats are grown in many parts of the world, including North America, Europe and Australia.

properties

Hazard grains are small and have a hard outer layer called Spelze. The grains consist of endosperm, seedling and bran. Hafer has a low gluten content and a high content of soluble fiber called Beta-Glucane, which can demonstrably lower cholesterol levels.

Use

Oats are often used for the production of muesli, oat porridge and baked goods. The grains can also be ground into flour that is used to make bread and other baked goods. Oatmeal are also used as an ingredient in bars, cookies and desserts. Oats are also used as animal feed, especially for horses.

quinoa

Quinoa is a pseudo -cereal type that comes from the Andes in South America. It belongs to the genus chenopodium and is known for its high protein content and the gluten -free property. Quinoa has gained popularity in recent years and is often seen as a healthy alternative to other types of grain.

origin and cultivation

Quinoa was grown by the Incas over 5,000 years ago and was an important food in the Andean regions. Nowadays, quinoa is grown in many parts of the world, including Bolivia, Peru, Ecuador and the USA. Quinoa grows well in areas with a cool dry climate and needs little water.

properties

Quino niches are small, round and have an outer layer called Saponin layer, which has a bitter taste and has to be removed before eating. Quinoa is rich in protein, fiber, iron, magnesium and many other nutrients. Quinoa is also gluten -free and therefore suitable for people with celiac disease or gluten intolerance.

Use

Quinoa is often used as a side dish, in salads, soups and as the main ingredient for vegetarian or vegan dishes. The grains can be cooked or sprouted and have a mild nutty taste. Quinoa is also ground for flour and used for the production of bread, pasta and baked goods.

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In this article we have given an overview of different types of grain, from wheat to quinoa. Each type of grain has its own properties, uses and health benefits. Be it the traditional wheat bread, the dense rye bread, the malty barley beer, the nutritious oats or the protein -rich quinoa - every type of grain plays an important role in our diet and contributes to the variety of our daily meals.

More about natural and healthy nutrition can be found in our advisory magazine ein-heilpraktiker.com