Groat: meaning, definitions and examples
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groat
[ ɡroʊt ]
cereal grain
A groat is the hulled kernel of various cereal grains, particularly oats, as well as barley and wheat. In its simplest form, it refers to the grain that has been removed from the chaff and husk but retains its bran and endosperm. Groats can be used in various dishes, such as porridge or gruel, making them a nutritious addition to a diet. They are high in fiber, vitamins, and minerals. Traditionally, groats have been a staple food in many cultures, especially in Europe.
Synonyms
Examples of usage
- I prefer my breakfast with oats and groats.
- The recipe calls for barley groats as a base.
- You can cook groats with water for a simple meal.
- Many people add nuts and fruits to their groats.
Translations
Translations of the word "groat" in other languages:
🇵🇹 grão partido
🇮🇳 ग्रोट
🇩🇪 Grütze
🇮🇩 gandum pecah
🇺🇦 грубі зерна
🇵🇱 gryka
🇯🇵 グロート
🇫🇷 gruau
🇪🇸 grano partido
🇹🇷 iri tahıl
🇰🇷 거칠게 간 곡물
🇸🇦 حبوب مجروشة
🇨🇿 hrubá zrna
🇸🇰 hrubé zrná
🇨🇳 粗粮
🇸🇮 groats
🇮🇸 gróður
🇰🇿 ұнтақталған дәндер
🇬🇪 გროტი
🇦🇿 döyülmüş taxıl
🇲🇽 granos partidos
Etymology
The word 'groat' originates from the late Middle English term 'grote', which is derived from the Old Dutch 'groot', meaning 'large' or 'big'. The transition of the term into English can be traced back to the period of the 14th century, where it initially denoted a coin of low value, reflecting the idea of something being coarse or large. Over time, the meaning shifted from referring primarily to currency to describing the hulled kernels of grains. This shift is indicative of the importance of grain in the economy and sustenance of early societies, which often relied on such foods for their daily nutrition. The use of groats in cooking and as a staple food source has continued to be relevant throughout history, solidifying the term in culinary contexts.