Grains Crossward

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Across
  1. 2. An important nutrient found in whole grains that aids digestion.
  2. 4. Grains that have had the bran and germ removed.
  3. 6. The smallest part of the grain kernel, packed with nutrients.
  4. 8. A protein-rich grain that is gluten-free.
  5. 9. A common food made from semolina or flour and water.
  6. 10. A type of grain that contains all three parts of the kernel.
  7. 12. The main nutrient found in grains that provides energy.
  8. 14. A grain commonly used in soups and beer production.
Down
  1. 1. A breakfast food often made from processed grains.
  2. 3. The largest part of the grain kernel, providing carbohydrates.
  3. 5. The outer layer of a grain kernel, rich in fiber.
  4. 6. A protein found in wheat that gives dough elasticity.
  5. 7. A ground form of corn used in baking and cooking.
  6. 11. A type of whole grain often used for breakfast cereals.
  7. 13. A staple grain in many cultures, available in white and brown varieties.