Grains are the edible seeds of cereal plants in the grass family, including wheat, rice, corn, barley, oats, rye, and millet.
Whole grains keep the bran, germ, and endosperm intact, giving them more fiber and nutrients than refined grains, which have the bran and germ removed for a finer texture and longer shelf life.
Grains can be eaten whole, ground into flour, or processed into bread, pasta, cereal, and porridge. Cooking method matters as much as variety: long-grain rice cooks up separate and fluffy, while short-grain rice turns stickier and more cohesive, as in sushi.
Fonio is a small-grained West African cereal.