Wheat is the common name for members of genus Triticum of the grass family (Gramineae) and for the cereal grains produced by these grasses. Wheat figures among the three most produced cereals in the world, along with corn and rice. Canada is the world’s sixth-largest producer and one of the largest exporters of wheat, annually producing an average of over 25 million tonnes and exporting around 15 million tonnes.
Domesticated rice is a cereal grain and is the most widely consumed staple food for over half of the world's human population. There are many varieties of rice and culinary preferences tend to vary regionally. Rice is healthy and full of minerals that fulfill the body’s daily requirements. Some common types and varieties grown and consumed around the globe are-
1121 Basmati (said to contain micronutrients such as folate, carbohydrates and selenium, also known to be low in arsenic)
Sella Creamy/ Golden Basmati (parboiled variety of rice that is partially precooked while the husk is still on)
Jasmine (mainly cultivated in Thailand, soft and sticky texture when fully cooked)
Brown rice (low in calories and filled with vitamins and minerals,100% whole grain food item)
Mogra (very rich aroma and non-glutinous)
Indrayani (common long- grain white rice with intense aroma)
Sushi rice (high starch content)
Sona Masuri (similar texture to Basmati but low calories so helps in weight management)
(Whole grain specifically edible seeds of oat grass)
(Dalia-Coarse milled whole raw wheat)
