If you are like me, when you say “groats” to people who do not know what the word means, they look at you with a puzzled expression on their face and say “What, you are trying to tell me that you don’t eat eggs?” I can assure you that I have never eaten an egg that didn’t have some sort of kernel in it, for if I did not have some “grains” on the yolk I was not a “bird”. I have learned over the years that there are many different kinds of grains, which include oats (not true oats, for the record), corn, rice, and sorghum to name a few, and they are all derived from grasses that grow in four different categories.
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Groats are actually the hulled kernel of various cereals, including wheat, oat, rye, barley, and oats. In fact, for whole grains such as corn or rice, which are some of our more popular foods, groats would be the bran and germ of the product, while the endosperm is the fiber. However, in order for these products to have the fiber in them, they must be milled and then refined, so if you are eating some sort of porridge made from any of these products you will not be getting any of the nutritious value that you think you are because the term “grain” is simply used to describe what is in the porridge, which is usually just a mixture of flour and water.
The other two grains are buckwheat and oats, which are derived from grasses that are similar to corn and oat. Buckwheat has a milder flavor than oats and is often used in baby foods such as milkshakes. Oats, on the other hand is a true grain that has much more protein and other nutrients than buckwheat. In addition, unlike buckwheat or oats, which have to be milled to get the fiber content, groats can be cracked open and consumed like regular food. They are also easily digested by most people since they do not tend to stick to one’s teeth as much as other grains.