Whole Grain
Whole grains are cereal grains that contain cereal germ, endosperm, and bran, in contrast to refined grains, which retain only the endosperm. Common whole grains include:
- Wheat
- Oat
- Barley - Hulled and Dehulled (not Pearl)
- Maize
- Brown rice
- Farro
- Spelt
- Emmer
- Einkorn
- Kamut
- Rye
- Millet
- Quinoa
- Amaranth
- Triticale
- Teff
- Sprouted Grains
- Buckwheat
Common whole grain products include:
- Whole wheat flour
- Whole wheat Bread
- Whole wheat Pasta
- Rolled oats or oat groats
- Triticale flour
- Popcorn
- Teff flour
Common refined non-whole grain products include:
- White rice
- White flour
- White bread
- Hominy
- Pasta (non-whole wheat varieties)
Read more about Whole Grain: Identifying Whole-grain Products, Flour, Glycemic Index and Insulin Resistance, Health and Whole Grain Consumption
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