Draft:Outline of grains

The following outline is provided as an overview of and topical guide to grains:

What type of things are grains?
Grains can be described as all of the following:

Cereal grains



 * Cereal grains –
 * Warm-season cereals
 * Finger millet
 * Fonio
 * Foxtail millet
 * Japanese millet
 * Job's tears
 * Kodo millet
 * Maize (corn)
 * Millet
 * Pearl millet
 * Proso millet
 * Sorghum
 * Cool-season cereals
 * Barley
 * Oats
 * Rice
 * Rye
 * Spelt
 * Teff
 * Triticale
 * Wheat
 * Wild rice

Pseudocereal grains



 * Pseudocereal grains – starchy grains from broadleaf (dicot) plant families:
 * Amaranth (Amaranth family)
 * Buckwheat (Smartweed family)
 * chia (Mint family)
 * Quinoa (Amaranth family, formerly classified as Goosefoot family)

Pulses



 * Pulses or grain legumes – members of the pea family, have a higher protein content than most other plant foods, at around 20%, while soybeans have as much as 35%. Proteins in pulses are typically incomplete, as they do not contain all the essential amino acids. Pulses may also contain starches or fats. Common pulses include:
 * Chickpeas
 * Common beans
 * common peas (garden peas)
 * Fava beans
 * Lentils
 * Lima beans
 * Lupins
 * Mung beans
 * Peanuts
 * Pigeon peas
 * Runner beans
 * Soybeans

Oilseeds

 * Oilseed grains – grown primarily for the extraction of their edible oil. Vegetable oils provide dietary energy and some essential fatty acids. They are also used as fuel or lubricants.
 * Canola.jpg]] Mustard family
 * Black mustard
 * India mustard
 * Rapeseed (including canola)
 * Sunflowers seeds.jpg]] Aster family
 * Safflower
 * Sunflower seed
 * Other families
 * Flax seed (Flax family)
 * Hemp seed (Hemp family)
 * Poppy seed (Poppy family)

History of grains
History of grains
 * Ancient grains

Grain processing

 * Grain drying