| A | B |
|---|
| bran | outer covering of grain |
| enriched | nutrients lost during processing are added back |
| endosperm | food supply for the embryo |
| processing | causes loss of vitamins because the bran and germ are removed |
| brown | type of rice that has more fiber |
| pasta | food that is made of water and flour |
| whole grain | refers to the entire edible grain kernel |
| leavened bread | made with yeast, baking soda or baking powder |
| germ | tiny embryo that will grow a new plant |
| grains | seeds of a plant |
| bran cereal | is the grain product that contains the most nutrients |
| fortified | 10% or more of daily value has been added to a food product |
| colander | used to drain pasta |
| grits | is a traditional grain served in the south made from corn |
| instant | type of rice that is precooked and dehydrated to cook in a short time |
