Tag: Grain classification

Globally, grains supply roughly half of the world's total food energy, making them a fundamental part of the human diet. Understanding how these dietary staples are classified goes beyond mere culinary interest, informing nutritional choices and dietary planning, and revealing their diverse forms, processing methods, and health impacts.

First cultivated over 7,000 years ago, millet was a staple food for early civilizations across Asia and Africa. This resilient ancient grain, however, has often been overlooked in modern diets, overshadowed by more common staples like wheat and rice. But what exactly is millet, and what class of food does it belong to?

Globally, grains are a staple food for more than half the world's population, but they are not all created equal. How are grains classified and differentiated based on their plant origin, kernel structure, and level of processing?

Over one-fifth of the world's population relies on rice as a staple food, yet a common misconception persists regarding its relationship to wheat. The simple and definitive answer is no, rice is not classified as wheat, despite both being essential cereal grains globally.

While the term 'negative millets' has gained traction in some wellness circles, the scientific community does not recognize it, often considering the label misleading. The concept, often attributed to lifestyle gurus, classifies grains like wheat and polished rice as 'negative' based on low fiber content, creating a skewed perspective on nutrition.