# Summary of Grains Page on Lectin Foods Base

## Context: Grains and Lectins
The page primarily focuses on grains consumed globally and explores their relationship with lectins. Lectins are a type of protein found in numerous foods, including grains, and their impact on diet and health is a notable theme.

## Key Sections and Points

### Types of Grains Discussed
1. **Oats**  
   Oats are included as one of the grain types, likely discussed in relation to their lectin content.
   
2. **Rice**  
   Rice is highlighted as another widely consumed grain, with attention given to its lectin profile.

3. **Quinoa**  
   Quinoa is also covered, particularly noting its nutritional qualities and its lectin-related properties.

### Lectin Content in Grains
The page categorizes grains by their lectin content:
- **Lectin-Free Grains**: These grains do not contain lectins, making them suitable for those seeking to avoid lectins in their diet.
- **High Lectin Grains**: Contains grains that are higher in lectins, which may not suit all dietary preferences or needs.
- **Low Lectin Grains**: Includes grains with reduced lectin levels.

### Additional Information
- **Lectin-Free Cereal**: The page mentions cereal options that are free of lectins, possibly offering alternatives for those avoiding lectin-containing grains.

### Reference Preference
The information is cited from the Lectin Foods Base and more details can be accessed through their website: [https://lectinfoodsbase.com/grains/](https://lectinfoodsbase.com/grains/).