Some types of commonly known grains include whole grains, barley, oats and wheat germ. Other types of less commonly known grains include corn and rice.
Whole grains are the healthiest types of all grains. Whole grains still contain all of their parts: bran, germ and endosperm. Corn is one of the most popular grains used in food production. Common products incorporating corn include corn tortillas and corn bread. Rice is one of the grains which is easiest to digest and the least likely to cause an allergic reaction. Barley is commonly consumed in its waxy and hulled form. Grocery stores and health food stores have this type of barley readily available. The un-pearled variety, which is rich in fiber and has not been processed, is the best variety to look for when purchasing barley. Oats are a type of grain which acts as a sponge in the body and is classified as a soluble type of fiber. Oats are commonly found in baked goods, loaves and cereals. Wheat germ contains high amounts of magnesium, chromium, vitamin E and vitamin B6. Whole wheat bread and products made with whole wheat flour are rich in wheat germ. Eating 1/4 of a cup of wheat germ daily is recommended.