Everyone always says whole grains are better for you… but why exactly is this the case? First off, bread is made from grain kernels, and within grain kernels, are three parts—the bran, the germ and the endosperm.
- The bran and germ are the nutrient rich and fiber-dense parts
- The endosperm is the starchy, carbohydrate part
Whole grains contain all three parts of the grain – the bran, germ and endosperm. By using the entire grain, nutritional value is maintained.
Refined grains have been milled (ground into flour or meal) which rids the bran and germ, leaving only the endosperm. Without the bran and germ, the grain loses 25% of the protein and many vitamins, minerals and fiber… leaving the grain significantly less nutritious.
- For breads, the first ingredient should begin with the word “whole”. (ex: whole grain, whole wheat) If it begins with just “wheat”, it is made from refined wheat flour
- For rice, the first ingredient word should be “brown”
- For oats, you are getting “whole oats” no matter what!
“Unbleached wheat flour”, “wheat flour”, “Multigrain”, “Grain”, “natural” does NOT mean the product is from whole wheat! Some examples of whole grains are: brown rice, whole wheat breads and pastas, oatmeal, buckwheat, wheat berry and barley
|half marinara, half pesto, loaded with veggies and chicken|
|ready to eat!|