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Glossary

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Corn

Corn or maize is a cereal grain that was first domesticated about 10,000 years ago by indigenous peoples of southern Mexico. It is a staple food with a production level surpassing that of wheat or rice.

Cereal grain

Cereal grains are the staple of world food. They are at the bottom of the pyramid and were and are vital to human society. A cereal is any grass grown for the edible components of its grain and when in unprocessed, whole-grain form, cereals are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein. Examples are rice, wheat, millet, or maize.

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Folate

Folate, also known as vitamin B₉ or folacin, is one of the B-vitamins and is needed to produce DNA and RNA, make red and white blood cells in the bone marrow, and convert carbohydrates into energy.

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Legumes

Legumes are plants in the family Fabaceae (or Leguminosae), or the fruit or seed (pulse) of such a plant. Well-known legumes include alfalfa, clover, beans, peas, chickpeas, lentils, lupins, mesquite, carob, soybeans, peanuts, and tamarind.

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Starch

Starch is a type of carbohydrate that is common in the human diet. Starchy foods include bread, pasta, rice, couscous, potatoes, breakfast cereals, oats and other grains like rye and barley. Although starchy foods are often referred to as ‘carbs’, this is a little misleading as carbohydrates include both starch and sugars, as well as fiber.

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