Etymology From obsolete Portuguese gram (modern Portuguese grão), from Latin grānum. Doublet of corn, grain, granum, and grao.
1
A leguminous plant grown for its seeds, especially the chickpea.
The next class of farinaceous foods are the Pulses, as peas, beans, and lentils of this country, and the dholls and grams of India.1870, Henry Letheby, On Food, page 22: