WordNet

West African plant bearing pungent peppery seeds (同)Guinea grains, Guinea_pepper, melagueta pepper, Aframomum melegueta
paint (a surface) to make it look like stone or wood
dry seed-like fruit produced by the cereal grasses: e.g. wheat, barley, Indian corn (同)caryopsis
a weight unit used for pearls or diamonds: 50 mg or 1/4 carat (同)metric grain
1/60 dram; equals an avoirdupois grain or 64.799 milligrams
1/7000 pound; equals a troy grain or 64.799 milligrams
a cereal grass; "wheat is a grain that is grown in Kansas"
the side of leather from which the hair has been removed
the direction, texture, or pattern of fibers found in wood or leather or stone or in a woven fabric; "saw the board across the grain"
the smallest possible unit of anything; "there was a grain of truth in what he said"; "he does not have a grain of sense"
foodstuff prepared from the starchy grains of cereal grasses (同)food grain, cereal
a relatively small granular particle of a substance; "a grain of sand"; "a grain of sugar"
a texture like that of wood (同)woodgraining

PrepTutorEJDIC

〈C〉(穀類の)『粒』《+『of』+『名』》 / 〈U〉《集合的に》『穀物』,穀類 / 〈C〉(砂・塩などの)粒《+『of』+『名』》 / 〈C〉《おもに否定文で》『ごく少量』,ほんの少し(の…)《+『of』+『名』》 / 〈C〉グレーン(最小の重量単位で約0.0648グラム;《略》『gr.』,『g.』) / 〈U〉(木・石などの)きめ,はだ,木目(もくめ),石目

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2017/09/16 13:56:38」(JST)

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Food grains at a market

Grains are small, hard, dry seeds, with or without attached hulls or fruit layers, harvested for human or animal consumption.^[1] "Grain crops" are grain seed producing plants. The two main types of commercial grain crops are cereals (wheat, rye) and legumes (beans, soybeans).

After being harvested, dry grains are more durable than other staple foods, such as starchy fruits (plantains, breadfruit, etc.) and tubers (sweet potatoes, cassava, and more). This durability has made grains well suited to industrial agriculture, since they can be mechanically harvested, transported by rail or ship, stored for long periods in silos, and milled for flour or pressed for oil. Thus, major global commodity markets exist for canola, maize, rice, soybeans, wheat, and other grains but not for tubers, vegetables, or other crops.

1 Grains and cereals
2 Classification
- 2.1 Cereal grains
  - 2.1.1 Warm-season cereals
  - 2.1.2 Cool-season cereals
- 2.2 Pseudocereal grains
- 2.3 Pulses
- 2.4 Oilseeds
  - 2.4.1 Mustard family
  - 2.4.2 Aster family
  - 2.4.3 Other families
3 Historical impact of grain agriculture
4 Occupational safety and health
5 See also
6 References

Grains and cereals

Grains and cereals are synonymous with caryopses, the fruits of the grass family. In agronomy and commerce, seeds or fruits from other plant families are called grains if they resemble caryopses. For example, amaranth is sold as "grain amaranth", and amaranth products may be described as "whole grains". The pre-Hispanic civilizations of the Andes had grain-based food systems but, at the higher elevations, none of the grains was a cereal. All three grains native to the Andes (kaniwa, kiwicha, and quinoa) are broad-leafed plants rather than grasses such as corn, rice, and wheat.^[2]

Classification

Cereal grains

Cereal grain seeds from left to right: wheat, spelt, barley, oat.

All cereal crops are members of the grass family (Poaceae).^[3] Cereal grains contain a substantial amount of starch,^[4] a carbohydrate that provides dietary energy.

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

Rye grains

Rice grains by the IRRI

barley
oats
rice
rye
spelt
teff
triticale
wheat
wild rice

Pseudocereal grains

Buckwheat

Starchy grains from broadleaf (dicot) plant families:

amaranth (Amaranth family)
buckwheat (Smartweed family)
chia (Mint family)
quinoa (Amaranth family, formerly classified as Goosefoot family)
kañiwa
kiwicha

Pulses

Lentil

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^{[citation needed]}. As is the case with all other whole plant foods, pulses also contain carbohydrate and fat. 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 are grown primarily for the extraction of their edible oil. Vegetable oils provide dietary energy and some essential fatty acids.^[5] They are also used as fuel and lubricants.^[6]

Mustard family

Rapeseed

black mustard
India mustard
rapeseed (including canola)

Aster family

Sunflower seeds

safflower
sunflower seed

Other families

flax seed (Flax family)
hemp seed (Hemp family)
poppy seed (Poppy family)

Grains, nuts, pulses

Historical impact of grain agriculture

Because grains are small, hard and dry, they can be stored, measured, and transported more readily than can other kinds of food crops such as fresh fruits, roots and tubers. The development of grain agriculture allowed excess food to be produced and stored easily which could have led to the creation of the first permanent settlements and the division of society into classes.^[7]

Occupational safety and health

Those who handle grain at grain facilities may encounter numerous occupational hazards and exposures. Risks include grain entrapment, where workers are submerged in the grain and unable to remove themselves;^[8] explosions caused by fine particles of grain dust,^[9] and falls.

References

^ Babcock, P. G., ed. 1976. Webster's Third New International Dictionary. Springfield, Massachusetts: G. & C. Merriam Co.
^ "Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation". Office of International Affairs, National Academies. Washington D.C.: National Academy Press. 1989. p. 24.
^ Vaughan, J. G., C. Geissler, B. Nicholson, E. Dowle, and E. Rice. 1997. The New Oxford Book of Food Plants. Oxford University Press.
^ Serna-Saldivar, S.O. (2012). Cereal Grains: Laboratory Reference and Procedures Manual. Food Preservation Technology. Taylor & Francis. p. 58. ISBN 978-1-4398-5565-2.
^ Lean, M.E.J. (2006). Fox and Cameron's Food Science, Nutrition & Health, 7th Edition. CRC Press. p. 49. ISBN 978-1-4441-1337-2.
^ Salunkhe, D. K. (1992-02-29). World Oilseeds. Springer Science & Business Media. ISBN 9780442001124.
^ Wessel, T. 1984. "The Agricultural Foundations of Civilization". Journal of Agriculture and Human Values 1:9–12
^ "Frequently Asked Questions About Flowing Grain Entrapment, Grain Rescue and Strategies, and Grain Entrapment Prevention Measures" (PDF). Agricultural Safety and Health Program, Purdue University. April 2011. p. 1. Retrieved November 4, 2012.
^ Occupational Safety and Health Administration. "Combustible Dust in Industry: Preventing and Mitigating the Effects of Fire and Explosions". Safety and Health Information Bulletin. United States Department of Labor. Retrieved 29 October 2013.

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