Rolled Oats:  Table grade oats resulting from the flaking of cleaned, steamed groats.  Grain is cut, steamed and run through rollers to flatten it. Quick
oats are simply cut thinner for faster cooking.  Great for use as a breakfast cereal or in baked goods for extra taste and texture.
Guide to Grains......
Barley:  Rolled barley, comparable to quick oats.  Low fat grain with high fiber.  Cook like oatmeal for a hot cereal.
Steel-Cut Oats:  Oat kernels are hulled and sliced into pieces with steel blades.  This makes a delicious
cereal because it retains the nutty texture of the grain.  Leftover cooked product can be added to bread
dough or used as a binder in meat and poultry patties.
Wheat Bran:  When unbleached white flour is made, the bran and germ of the wheat kernel are removed,
leaving only the white, starchy, endosperm which is finally ground for white flour.  The bran becomes a
by-product in the process.  The bran layer contains the highest concentration of nutrition, vitamins, and fiber.
Wheat Germ:  When milling wheat flour, the embryo of the kernel is removed to prevent flour from
turning rancid.  It can be eaten raw or toasted. Wheat germ is nutritious and provides a good source of
protein, fat, calcium, phosphorous, and iron.  Best if stored in refrigerator to maintain freshness.
Oat Bran:  Oat bran is a good source of dietary fiber.  The effects of oat bran are performed in the
stomach where nutrients absorbed into the bloodstream are affected.  This is why it can lower the blood
cholesterol level.
Spring Wheat Kernels: Hard red whole wheat kernel 14% protien.  12% - 13% moisture content.  
Originates in North Dakota, Minnesota, and occasionally in Canada.
White Rice is hulled and then stripped of the outer brown layers, including the bran and the germ
which contain most of the grain's nutrition - leaving only the carbohydrate endosperm.

Brown Rice, an excellent source of vitamins, minerals and fiber, has a nutty flavor.

Basmati Rice is sometimes called popcorn rice because of its distinctive aroma while cooking.

Wild Rice isn't a member of the rice family but rather it is a grass seed with a rich, nutty flavor and is often
combined with other types of rice.