grains grains

Scientists find that rice grown under elevated carbon conditions loses substantial amounts of protein, zinc, iron and B vitamins, depending on the variety. Maximilian Stock, Ltd./Getty Images/Passage hide caption

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Maximilian Stock, Ltd./Getty Images/Passage

A head of poor-quality malt barley taken directly from a field in Power, Mont. Heat and a lack of water resulted in small and light kernels. Grain rejected for malt barley often ends up as animal feed. Tony Bynum/Food & Environment Reporting Network hide caption

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Tony Bynum/Food & Environment Reporting Network

Green tips of of a newly developed grain called Salish Blue are poking through older, dead stalks in Washington's Skagit Valley. Eilís O'Neill/KUOW/EarthFix hide caption

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Eilís O'Neill/KUOW/EarthFix

Food writer Maria Speck soaks bulgur wheat in pomegranate juice to saturate it with burgundy color, then serves it with blueberries and orange-blossom water to tantalize the taste buds and eyes. Penguin/Random House hide caption

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Penguin/Random House

In a village outside of Jenin, in the West Bank, Palestinian farmers harvest wheat early and burn the husks to yield the smoky, nutty grain known as freekeh. Daniella Cheslow for NPR hide caption

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Daniella Cheslow for NPR

A test field of sorghum outside Manhattan, Kan., planted by Kansas State University. Dan Charles/NPR hide caption

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Dan Charles/NPR

Heat, Drought Draw Farmers Back To Sorghum, The 'Camel Of Crops'

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