Historically one of the pillars of nutrition and one of the worst victims of the modern culinary world, grains are a fascinating food group. While in the past they were solely responsible for the survival of many peoples, these days there are so many other, possibly better ways to reach your daily caloric intake. And while breads, pastas and pastries aren't leaving dinner table anytime soon, I think we all recognize that eating too much of them is not only detrimental but also concerningly easy.

The question becomes, if this the fault of the grains themselves or the ways they've been twisted into the products we see on the shelves.

What I Would Change:
It dawned on me long after the release of this video that I have an entire C Tier that I didn't use. And I would move some options down and around to better show the complexity of the different grains. So maybe one day I'll do another deep dive into this, just not today.

All nutrient data is pulled from the USDA's National Nutrient Database for Standard Reference.

Introducing: Grains - 0:00
Amaranth - 3:07
Barley - 4:23
Buckwheat - 5:06
Bulgur - 5:59
Corn - 6:22
Einkorn - 7:20
Farro - 7:52
Fonio - 8:09
Freekeh - 8:33
Khorasan - 9:03
Millet - 9:26
Oats - 9:55
Quinoa - 10:27
Brown Rice - 11:02
White Rice - 11:44
Rye - 12:42
Sorghum - 13:09
Spelt - 13:30
Teff - 13:57
Triticale - 14:30
Wheat - 14:53
Wild Rice - 16:39
Conclusion - 17:11

#grains #wholegrain #nutritiontierlist #graintierlist #psuedograins #diet #tierlist #mealplan

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