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Across 2. the grain is rich in this plus B vitamins and some minerals 6. the name of the family grains belong to. 7. fluffy rice whose grains stay separate while cooking 8. tiny embryo of a seed that will grow into a new plant 10. rice with no bran and germ 13. rice that's sticky but not as much as short grained 15. precooked dehydrated rice 16. one gram of carbohydrate equals 4 of these. 17. series of steps that result from removing grains'nutrientsand then re-adding close to original amounts 18. the edible outer protective layers of a grain 19. the entire edible grain kernel 21. parboiled rice before hull is removed

Down 1. rice that is moist and sticks together 3. mild-flavored grain used in soups and stews 4. one part of what the endosperm is made of along withnstarch and other nutrients 5. coursely ground dried corn (white or yellow) used in baking 9. high fiber whole-grain form of rice 11. manufacturer adds 10% or more of the daily value for a specific nutrient to its product 12. body's main source of energy, supplying 60% of our total energy needs 14. steamed, cracked endosperm of wheat kernal with nutty flavor 20. coursely ground endosperm of corn used as breakfast cereal or sidedish