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OatsFood

A whole grain known for beta-glucan, a soluble fiber with well-studied cholesterol effects.

Black riceFood

A pigmented whole-grain rice whose color comes from anthocyanins.

Amaranth (grain)Food

A tiny pseudocereal seed of the Americas, popped or cooked into porridge; a source of protein, manganese, magnesium, iron, and phosphorus.

BagelFood

A dense ring-shaped bread of refined wheat; commonly enriched with iron and folate.

BarleyFood

A chewy whole grain. A dietary source of fiber (including beta-glucan), manganese, and selenium.

Basmati riceFood

A long-grain aromatic rice widely eaten across South Asia.

Breakfast cereal (fortified)Food

A breakfast cereal with vitamins or minerals added during manufacture. Added nutrients and amounts vary by product and market; check the product label and serving size rather than assuming every fortified cereal has the same composition.

Brown riceFood

A whole-grain rice with the bran intact. A dietary source of manganese, magnesium, and fiber.

BuckwheatFood

A gluten-free seed used like a grain. A dietary source of manganese, magnesium, and the flavonoid rutin.

BulgurFood

Parboiled, dried and cracked wheat used in tabbouleh and pilafs across the Levant and Turkey; a source of fiber and magnesium.

CouscousFood

Tiny steamed granules of durum-wheat semolina, a staple across North Africa; a source of selenium and protein.

FarroFood

A chewy ancient wheat grain (emmer) traditional in Italian cooking; a source of fiber, protein, and magnesium.

FonioFood

An ancient West African cereal grain with tiny seeds, steamed or cooked like couscous; a source of iron, protein, fiber, and magnesium.

FreekehFood

Young green wheat roasted and cracked, cooked as a nutty pilaf in the Levant; a source of protein, fiber, manganese, magnesium, and iron.

HominyFood

Dried maize kernels cooked with slaked lime until puffed, the base of pozole and grits; a source of fiber, niacin, and iron.

Instant oatsFood

Quick-cooking rolled oats, pre-steamed and thinly flattened so they rehydrate in minutes; like other whole oats, a source of fiber and its soluble beta-glucan, with some magnesium and iron.

Job's tears (coix)Food

Job's tears (coix seed / adlay), a chewy pearl-like cereal grain used across East Asia in porridge and rice blends and also roasted into a tea (ハトムギ茶 / 율무차); it carries dietary fiber and plant protein.

MilletFood

A small gluten-free whole grain. A dietary source of manganese, magnesium, and plant protein.

Mochi-mugi (waxy barley)Food

Mochi-mugi is waxy barley. Waxy describes a characteristic of the grain, while pearled describes processing that removes outer layers. The terms are not interchangeable; check the variety and processing on the package when recording a product.

Multigrain rice blendFood

A blend of assorted whole grains and seeds (such as barley, millet, and beans) cooked together with or in place of white rice; it adds dietary fiber and magnesium to the meal.

Oat milkFood

A plant milk made from oats and water, often fortified; a source of beta-glucan, fiber, and (when fortified) calcium and vitamin D.

OatmealFood

A hot porridge of rolled or steel-cut oats cooked in water or milk; whole oats are a recognized source of fiber, including the soluble fiber beta-glucan, along with some magnesium and iron.

PastaFood

A wheat-based pasta; often enriched, and a source of protein, selenium, iron, and folate.

QuinoaFood

A gluten-free seed cooked like a grain. A dietary source of complete plant protein, magnesium, and manganese.

Rice noodlesFood

Noodles made from rice flour, a staple across Southeast Asia.

RyeFood

A hardy cereal grain widely grown in Northern & Eastern Europe; whole rye is a source of fiber and magnesium.

Rye breadFood

A dense bread made wholly or partly from rye flour, common across Northern & Central Europe; a source of fiber.

Soba (buckwheat noodles)Food

Japanese noodles made from buckwheat flour, served hot or cold; a source of fiber, magnesium, and protein.

SorghumFood

A drought-hardy cereal grain eaten as porridge, flour, or whole across Africa and South Asia; a source of protein, fiber, iron, phosphorus, and magnesium.

Sourdough breadFood

Bread leavened by a naturally fermented starter of wild yeast and lactic bacteria; a source of selenium and fiber.

SpeltFood

An ancient wheat species with a nutty flavor, milled into flour or cooked whole; a source of fiber, protein, and magnesium.

TeffFood

A tiny Ethiopian and Eritrean cereal grain ground into flour for injera flatbread; a source of iron, fiber, calcium, protein, and manganese.

Wheat flourFood

Milled wheat flour used in baking; often enriched with iron and folate, and a source of protein and selenium.

White breadFood

Bread made from refined wheat flour; commonly enriched with iron and folate.

White riceFood

A polished white rice; a staple starchy grain eaten worldwide, primarily a source of carbohydrate.

Whole-wheat breadFood

Bread made from whole-wheat flour; a source of fiber, magnesium, iron, and protein.