Groats

Groats are the hulled kernels of various cereal grains such as oat, wheat, and rye. Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain as well as the endosperm (which is the usual product of milling).

History

Groats were used in traditional dishes in various European cuisines: there were both sweet and savory dishes. Today, they are commonly used in Eastern Europe and Russia.

Nutrition

Groats are nutritious and high in fiber. They are a good source of protein, dietary fiber, and several vitamins and minerals. They are also low in fat and sodium.

Preparation

Groats can be cooked in water or milk, and they can be used for making porridge, soup, pilaf, and other dishes. They can also be sprouted and used in salads.

See also

• Whole grain
• Cereal
• Oat
• Wheat
• Rye

Groats Resources
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