Category: Grain science

According to botanical classification, rice and millet, while both members of the grass family (Poaceae), belong to entirely separate genera, confirming that rice is not considered a millet. Understanding these distinctions can help clarify their differences in nutritional content, cultivation methods, and culinary uses.

Comprising about 83% of its total weight, the endosperm is the largest of the three parts of a wheat grain and is the primary source of white flour. The other two parts, the bran and the germ, are removed during the refining process, stripping away many of the grain's vital nutrients.

Over 40% of the U.S. wheat crop is Hard Red Winter wheat, making it the most dominant variety grown, but its soft counterpart is equally vital in the culinary world. Understanding what's the difference between soft red wheat and hard red wheat is key to achieving success in the kitchen, from lofty bread loaves to tender pastries.

Over 75% of the U.S. population doesn't consume enough fiber, and ancient grains like millet are a great source. So, is millet high in lectin, and should that concern you? While millet contains some anti-nutrients, proper preparation techniques render it safe and beneficial for most people's digestive systems.