| Barley | Barley was long the grain most extensively cultivated in England. It appears on the coins of the early Britons and was not only the grain from which their progenitors made their bread but from which they made their favorite beverage, beer. |
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| Bengal Gram | Chickpea is a very important food staple in India where it goes by the common name of Bengal gram. These round beans have a distinctive nutty flavor and chewy firmness to them. Sprouted bengal grams are rich source of vitamin C or ascorbic acid. |
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| Black Gram | Washing the hair with a paste of cooked black gram dal and fenugreek seeds lengthens the hair. White urad dal is good source of protein, vitamin B1 (thiamine), vitamin B2 (riboflavin) and vitamin B3 (niacin) and calcium. Black gream is used as a pulse. |
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| Buckwheat | Buckwheat is native to Central Asia and other Eastern countries. Mainly used for making flour for pancakes. Buck wheat is rich source of vanadium, which balances blood-sugar and helps in the development of bone and teeth. |
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| Corn / Maize | The kernels of corn have a translucent, horny appearance when immature and are wrinkled when dry. Maize is one of the world’s most popular foods, yet few realize that the silky brown fronds wrapped around the cob make a valuable medicine. |
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| Finger Millet / Ragi | Millet are good for arthritis, to balance sugar level, strengthen the reproductive system, strengthen the liver and have high nutritional profiles. Celiac disease is an intestinal disorder caused by the intolerance of some individuals to gluten, a protein found in some cereal grains such as barley, rye and wheat. |
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| Green Gram | A small bean that has been husked and split. Usually a medium yellow color. Easy to digest. Also known as green or golden gram in India, they are highly esteemed for their tiny seeds, which become rather sticky on cooking, but are accounted both wholesome and nourishing. |
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| Kidney Beans | Kidney beans comes in 3 colors dark red, light red and white. All three colors of beans are oval-shaped with a somewhat soft, bland taste to them. The dark red ones are mostly sold in cans and used in salads, while the light red are sold dry and made into chili, refried beans and creole dishes. |
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| Oat | Oats are a well known staple on the breakfast table. Whether it is oatmeal which is popular in the US or porridge in the UK, oats and oat products are well known and well loved all over the world. |
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| Quinoa | It is currently attracting scientific interest as the grain-like seeds are gluten-free and so suitable for use by people with coeliac disease. Some research suggests that quinoa grains are immune-strengthening grains and also helps to reduce cholesterol. |
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| Red Gram | Pigeon pea is important high protein grain legume of the semiarid tropics and subtropics and centers to the protein requirements of the majority of the population in the Indian subcontinent. |
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| Rice | Rice is the cereal that is a staple food to more than half of the world’s peoples. An ancient grain cultivated for over 4,000 years. It also has important medicinal uses, for which the rhizomes, seeds (the grains), and germinated seeds are used. |
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| Wheat | Wheat has been cultivated for more than ten thousand years and probably originates from the Nile River’s fertile valley. It is a type of grass grown all over the world. A highly nutritious grain, Wheat has been used for eons as the main food source in most agricultural countries. |
