Grains refer to the harvested seeds of grasses, including oats, corn, wheat and rice. Some other significant grains include millet, barley, sorghum and rye. All grains are rich in complex carbohydrates as well as certain essential minerals and vitamins. They are classified into three types, which include enriched grains, whole grains and refined grains. Whole grains contain high fibers and have been associated with health advantages such as a reduced risk of type 2 diabetes, heart disease, and colorectal cancer. Grains are processed industrially to prepare and manufacture food items such as pasta, oatmeal, pastries, crackers, breads, chips, breakfast cereals, tortillas and cookies. Furthermore, grains are also utilized to make sweeteners like rice syrup and high fructose corn syrup, which are commonly found in packaged foods. This book elucidates the properties, processing, and nutritional content of grains. It strives to provide a fair idea about this area of study and to help develop a better understanding of the latest advances within it. Researchers and students engaged in the study of grains will be assisted by this book.