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The earliest usage of the term "five grains" is found in the Analects and does not list which grains it refers to. [3] The first lists of the five grains appear in the Han dynasty. [3] The Classic of Rites lists soybeans (菽), wheat (麥), proso millet (黍), foxtail millet (稷) and hemp (麻). [4]
In Judaism, the five species of grain (Hebrew: חמשת מיני דגן, romanized: hameshet minei dagan) refer to five varieties of grain which have special status for a number of rituals. These species are commonly considered to be wheat, barley, oats, rye and spelt. However, some of these identifications are disputed. [1]
A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and legumes. After being harvested, dry grains are more durable than other staple foods, such as starchy fruits (plantains, breadfruit, etc.) and tubers (sweet potatoes, cassava, and more).
A: Plant; B ripe ear of grains; 1 spikelet before flowering; 2 the same, flowering and spread, enlarged; 3 flowers with glumes; 4 stamens 5 pollen; 6 and 7 ovaries with juice scales; 8 and 9 parts of the scar; 10 fruit husks; 11–14 grains, natural size and enlarged. Cereals are grasses, in the Poaceae family, that produce edible grains.
Chametz is a product that is both made from one of five species of grain and has been combined with water and left to stand raw for longer than eighteen minutes (according to most opinions) and becomes leavened. [1] [4] All fruits, grains, and grasses for example naturally adhere wild yeasts and other microorganisms.
While any type of rice—including white rice—can have a place in a healthy eating pattern, brown rice is higher in fiber and protein than other types. This versatile grain makes a great side on ...
The types of grains that contain gluten include all species of wheat (common wheat, durum, spelt, khorasan, emmer and einkorn), and barley, rye, and some cultivars of oat; moreover, cross hybrids of any of these cereal grains also contain gluten, e.g. triticale. [3] [4] Gluten makes up 75–85% of the total protein in bread wheat. [5]
Common wheat was first domesticated in West Asia during the early Holocene, and spread from there to North Africa, Europe and East Asia in the prehistoric period. [citation needed] Naked wheats (including Triticum aestivum, T. durum, and T. turgidum) were found in Roman burial sites ranging from 100 BCE to 300 CE.