{"id":14747,"date":"2026-01-17T22:46:53","date_gmt":"2026-01-17T22:46:53","guid":{"rendered":"https:\/\/www.pedon.it\/discovering-grains-their-origins-properties-and-specific-uses\/"},"modified":"2026-03-18T18:47:32","modified_gmt":"2026-03-18T18:47:32","slug":"discovering-grains-their-origins-properties-and-specific-uses","status":"publish","type":"post","link":"https:\/\/www.pedon.it\/en\/discovering-grains-their-origins-properties-and-specific-uses\/","title":{"rendered":"DISCOVERING GRAINS: their origins, properties and specific uses"},"content":{"rendered":"\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Recommended by many nutritionists as the\u00a0basis of a healthy, balanced diet<\/strong>\u00a0thanks to their characteristic ability to nourish without creating a sense of bloating,\u00a0grains<\/strong>\u00a0form part of the culinary traditions of almost every culture and are also very\u00a0popular in the Mediterranean diet<\/strong>, representing a precious ally in protecting our health.<\/p>\n

But how many of us know exactly\u00a0what grains are<\/strong>?<\/p>\n

According to the definition provided by the\u00a0Istituto Superiore di Sanit\u00e0<\/strong>\u00a0(ISS, Italian National Institute of Health)1<\/sup>\u00a0\u201cThe word \u2018grain\u2019 refers to every herbaceous plant belonging to the Poaceae family, which produces starchy, farinaceous, edible seeds \u2013 defined as \u2018caryopses\u2019 but more commonly (and incorrectly) referred to as \u2018seeds or grains\u2019 \u2013 that are used as food for humans and animals, and which can be milled to produce flour<\/em>\u201d.<\/p>\n

Thus, despite their plant origin, when we talk about grains we are usually talking about their\u00a0edible seeds<\/strong>, which we will discuss in this article in terms of their origins, characteristics and nutritional properties.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Grains, a brief history<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

As\u00a0one of the most ancient food resources known to mankind<\/strong>, grain fields cover around half of our planet, representing one of the\u00a0main sources of sustenance<\/strong>\u00a0for humanity as well as one of the most important resources of wealth for our economy.<\/p>\n

As some archaeological findings show, the first attempts at growing grain amazingly date back to approximately ten thousand years before Christ;\u00a0barley was the first to be cultivated<\/strong>, but this was quickly joined by wheat, oats, rye and rice. While the\u00a0first wheat crops<\/strong>\u00a0can be identified in Egypt around 3000 B.C., mankind had to wait another thousand years before the arrival of wheat as we know it today.<\/p>\n

A basic staple food for humans and animals at\u00a0the time of the Roman Empire\u00a0<\/strong>(Rome imported millions of tonnes of wheat from Sicily and Egypt), it remained a fundamental raw ingredient up to and through the modern era. Following the\u00a0Industrial Revolution<\/strong>\u00a0of the 1700s,\u00a0new machines<\/strong>\u00a0were introduced to increase production, while the scientific discoveries of the\u00a0twentieth century<\/strong>\u00a0and consequent\u00a0agricultural progress<\/strong>\u00a0allowed grain output to reach new heights.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Types of grains: properties and specific uses<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Grains represent a rich category that includes\u00a0wheat<\/strong>,\u00a0corn<\/strong>,\u00a0oats<\/strong>,\u00a0barley<\/strong>,\u00a0spelt<\/strong>, their\u00a0flours\u00a0<\/strong>and\u00a0all derived food products\u00a0<\/strong>(bread, pasta, rice).\u00a0 They contain\u00a0B-complex vitamins\u00a0<\/strong>and\u00a0minerals<\/strong>\u00a0as well as discreet quantities of\u00a0protein<\/strong>\u00a0and various\u00a0essential amino acids<\/strong>, also playing an essential role in humans\u2019 diet as suppliers of carbohydrates (the body\u2019s main energy source) and a significant source of\u00a0dietary fibre.<\/strong><\/p>\n

Based upon their\u00a0capacity for instant processing<\/strong>, grains can be divided into:<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
\n\t\t\t<\/i>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Wholegrains\u00a0<\/strong>\u2013\u00a0these contain the entire nutritional benefit of the grain<\/strong>, i.e., the 3 layers consisting of\u00a0bran<\/strong>,\u00a0germ<\/strong>\u00a0(strong sources of\u00a0fibre<\/strong>,\u00a0vitamins and<\/strong>\u00a0minerals<\/strong>) and\u00a0endosperm<\/strong>\u00a0(containing\u00a0starch and protein<\/strong>) in their natural proportions, unlike\u00a0refined grains<\/strong>\u00a0that undergo\u00a0removal of the bran and germ<\/strong>; wholegrains are particularly involved in the\u00a0regulation of healthy bowel activity<\/strong>.1<\/sup><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
\n\t\t\t<\/i>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Refined grains<\/strong>\u00a0\u2013 with their light colour, attractive, even appearance and their crumbly consistency,\u00a0refined grains<\/strong>\u00a0and derived products (such as plain flour) have a lighter and sweeter taste which is generally popular with consumers. Produced only with the\u00a0endosperm<\/strong>, these grains generally have less\u00a0fibre<\/strong>,\u00a0vitamins<\/strong>,\u00a0minerals, and phytonutrients<\/strong>, with a higher concentration of starch and carbohydrates\/sugars.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Gluten-free grains<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

The situation is different for\u00a0gluten-free grains<\/strong>, which offer a \u201clifeline\u201d in the form of an alternative to bread, pizza and pasta for\u00a0coeliacs\u00a0<\/strong>but are sometimes perceived as a second-best; these grains, however, often end up being a chance to introduce variation into one\u2019s diet and discover surprisingly tasty flavours. Along with\u00a0rice and corn<\/strong>, this category includes a series of ingredients known as \u201cpseudo-grains\u201d: which while not strictly grains in terms of belonging to the Poaceae family, still\u00a0have nutritional properties similar<\/strong>\u00a0to those of \u201creal\u201d grains.<\/p>\n

The following are gluten-free \u201cpseudo-grains\u201d:<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
\n\t\t\t<\/i>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

buckwheat<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
\n\t\t\t<\/i>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

millet<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
\n\t\t\t<\/i>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

quinoa<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
\n\t\t\t<\/i>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

amaranth<\/strong>.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Spelt, the ace of grains<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

With a slightly higher\u00a0protein content<\/strong>\u00a0than other grains, and a\u00a0greater concentration of fibre<\/strong>\u00a0than common wheat,\u00a0spelt<\/strong>\u00a0(already known in the Neolithic Age, and extremely popular in the Etruscan and Roman periods) has returned with a bang in recent times. Grown mainly in\u00a0Umbria<\/strong>,\u00a0Lazio<\/strong>\u00a0and\u00a0Tuscany<\/strong>, today spelt, despite remaining a\u00a0niche product,<\/strong>\u00a0has a remarkable number of fans who enjoy the grain in\u00a0salads<\/strong>\u00a0and\u00a0soups<\/strong>, on its own or\u00a0together with vegetables and pulses<\/strong>, and also as an ingredient in oven-baked dishes.<\/p>\n

Packed with\u00a0magnesium\u00a0<\/strong>and\u00a0potassium<\/strong>, as well as being full of fibre, it is sold as\u00a0wholegrain<\/strong>,\u00a0pearled<\/strong>\u00a0or\u00a0semi-pearled<\/strong>. While the first contains more fibre and maintains all its nutrients, the\u00a0semi-pearled<\/strong>\u00a0varieties have part of their bran removed while\u00a0pearled spelt\u00a0<\/strong>is completely bran-less, making it quicker to cook.3<\/sup><\/p>\n

As well as being an invaluable source of\u00a0protein and iron<\/strong>\u00a0as well as rich in fibre, spelt offers huge benefits in its\u00a0selenium\u00a0<\/strong>and phytic acid content, two elements which\u00a0combat the effects of free radicals<\/strong>, considered to be most responsible for ageing and all forms of cell damage.4<\/sup><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

The benefits of mixed grains<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

If grains are recognised as some of the most beneficial forms of sustenance, when eaten on alternate weekdays or\u00a0combined in a single dish<\/strong>, they can only make our eating habits healthier. This is because protein, minerals, fibre, vitamins, glucides and lipids are contained in\u00a0different percentages in the various types of grains<\/strong>: combining them can only boost their effects!<\/p>\n

Among the most tempting recipes that use grains to create dishes that are original and beneficial for our health, there are the super-fresh\u00a0Tomatoes stuffed with 7 grains<\/strong><\/a>, the refined\u00a0Seven grains with porcini mushrooms and tiger prawns in curry<\/strong><\/a>, the delicious\u00a0Norma-style Spelt<\/a>\u00a0<\/strong>and the exotic\u00a0Cous Cous with vegetables and turmeric.<\/strong><\/a><\/p>\n

Designed as\u00a0a tasty alternative to pasta and rice<\/em>, with our range of grains we invite customers to invent lunch and dinner menus by taking a\u00a0trip around the world of flavours and wellness<\/strong>, moving from\u00a0Italy<\/strong>\u00a0with its well-known wealth of home-grown grains (including corn, barley, rice and oats) to the\u00a0Andes\u00a0<\/strong>(quinoa), the\u00a0Middle East<\/strong>\u00a0(bulgur) and\u00a0South America<\/strong>\u00a0(corn). Upon arrival from the fields, grains are expertly processed at\u00a0Pedon<\/strong>\u00a0to render them ready for use and enjoyment by all those who love to eat well and care about their health but want to spend less time cooking lunch and dinner.<\/p>\n

We are talking about our\u00a0i Pronti<\/strong><\/a>\u00a0range of ready-to-use products that, naturally steamed, allow you to enjoy grains either on their own or deliciously mixed with pulses and vegetables for a complete, nutritious meal. With a choice of\u00a0Bulgur and Quinoa<\/strong>,\u00a0Spelt<\/strong>\u00a0and\u00a07 Grains<\/strong>, these can be eaten cold in salads or warmed in the microwave for use in tasty soups and more elaborate dishes.<\/p>\n

Ready\u00a0in just 10 minutes<\/strong>\u00a0when time is limited, our\u00a0I Salvaminuti<\/strong><\/a>\u00a0dishes are designed to guarantee a quick meal that is balanced and varied,\u00a0featuring grains<\/strong>\u00a0or\u00a0grains with pulses<\/strong>: from the series of\u00a0classic grains<\/strong>\u00a0\u2013 such as Spelt, Barley and Oats \u2013 to\u00a0Soups of Grains and Lentils<\/strong>; from the fun\u00a0Mix for Salads<\/strong>\u00a0featuring Bulgur, Quinoa and Spelt enhanced with red and black rice, chickpeas and pumpkin seeds to the creative\u00a0Alternative Risottos<\/strong>\u00a0with Grains and Peas or Millet and Lentils (called Alternative because they are prepared like risotto but without the rice!); from the providential\u00a0Gluten-Free\u00a0<\/strong>items in the form of winter comfort food based on ancient grains or corn and quinoa, to the super-healthy\u00a0Rich-In wholegrain Spelt<\/strong>\u00a0from our range dedicated to ultra-functional, boosted grains.<\/p>\n

Last but not least,\u00a0C\u2019\u00e8 di Buono in Italia<\/strong><\/a>\u00a0is our range of quick-cook grains, ready in 10 minutes, produced using\u00a0a 100% Italian supply chain<\/strong>, and available in four different versions. From\u00a0all-Italian<\/strong>\u00a0Spelt<\/em>\u00a0grown in Umbria<\/strong>,\u00a0Lazio<\/strong>,\u00a0Tuscany and Marche to\u00a0<\/strong>5 Grains<\/em>\u00a0commendably<\/strong>\u00a0grown in Piedmont to Puglia; from\u00a0Barley,<\/em>\u00a0the joy of Lazio, Umbria, Marche and Tuscany to the\u00a0Quinoa Mix<\/em>,\u00a0which proudly unites the quinoa of Emilia Romagna with grains cultivated in Piedmont and Lombardy<\/strong>. With the added value of\u00a0sustainable packaging<\/strong>\u00a0made from\u00a0plant waste salvaged from the processing of our pulses<\/strong>, these products are completely\u00a0natural<\/strong>\u00a0as they are pre-cooked without any additives.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Bibliography<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

1)<\/strong>\u00a0\u201cCereali\u201d (Grains), ISSalute.it \u2013 Portal set up by the Istituto Superiore di Sanit\u00e0 (Italian National Health Institute), Source\u00a0issalute.it<\/a><\/p>\n

2)<\/strong>\u00a0\u201cCereali\u201d (Grains), ISSalute.it \u2013 Portal set up by the Istituto Superiore di Sanit\u00e0 (Italian National Health Institute), Source\u00a0issalute.it<\/a><\/p>\n

3)<\/strong>\u00a0\u201cI benefici del farro\u201d (The benefits of spelt), Mypersonaltrainer.it \u2013 Website managed by an editorial team of doctors and health experts Source\u00a0my-personaltrainer.it<\/a><\/p>\n

4)<\/strong>\u00a0\u201cFarro: propriet\u00e0, valori nutrizionali, calorie\u201d, (Spelt: properties, nutritional values, calories),\u00a0Curenaturali.it \u2013 Reference portal on natural care and treatment, wellness and natural living<\/em>.\u00a0 Source\u00a0cure-naturali.it<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Recommended by many nutritionists as the\u00a0basis of a healthy, balanced diet\u00a0thanks to their characteristic ability to nourish without creating a sense of bloating,\u00a0grains\u00a0form part of the culinary traditions of almost every culture and are also very\u00a0popular in the Mediterranean diet, representing a precious ally in protecting our health. But how many of us know exactly\u00a0what […]<\/p>\n","protected":false},"author":1,"featured_media":14746,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[106],"tags":[],"class_list":["post-14747","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-who-we-are-and-where-we-come-from"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.pedon.it\/en\/wp-json\/wp\/v2\/posts\/14747","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pedon.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pedon.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pedon.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pedon.it\/en\/wp-json\/wp\/v2\/comments?post=14747"}],"version-history":[{"count":1,"href":"https:\/\/www.pedon.it\/en\/wp-json\/wp\/v2\/posts\/14747\/revisions"}],"predecessor-version":[{"id":14748,"href":"https:\/\/www.pedon.it\/en\/wp-json\/wp\/v2\/posts\/14747\/revisions\/14748"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pedon.it\/en\/wp-json\/wp\/v2\/media\/14746"}],"wp:attachment":[{"href":"https:\/\/www.pedon.it\/en\/wp-json\/wp\/v2\/media?parent=14747"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pedon.it\/en\/wp-json\/wp\/v2\/categories?post=14747"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pedon.it\/en\/wp-json\/wp\/v2\/tags?post=14747"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}