Identifying whole-grain products?
Whole-grain products can be identified by the ingredients list. Typically, if the ingredient lists "whole wheat," "whole meal,"
or "whole corn" as the first ingredient, the product is a whole-grain food item. The word "whole" refers to the fact that
all of the grain, the bran, germ, and endosperm is used and nothing is lost in the process of making the flour.
This is in contrast to white, refined flours, which contain only the endosperm.
WHAT IS 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.
Farro is a food product consisting of the grains of certain wheat species in whole form.
Spelt (Triticum spelta) is a hexaploid species of wheat.
Emmer wheat (Triticum dicoccum), also known as farro especially in Italy, is a type of awned wheat.
Einkorn wheat (from German Einkorn, literally "single grain") can refer either to the wild species of wheat.
Khorasan wheat is an ancient grain type.
Rye (Secale cereale) is a grass grown extensively as a grain and as a forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to barley (Hordeum) and wheat.
The millets are a group of small-seeded species of cereal crops
or grains.
Quinoa is a grain-like crop grown primarily for its edible seeds.
Triticale is a hybrid of wheat.
Sprouting is the practice of germinating seeds to be eaten either raw or cooked.
Buckwheat is related to sorrels, knotweeds, and rhubarb.
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 N Pasta (non-whole wheat varieties).
Whole-wheat bread is a type of bread made using flour that is partly or entirely made from whole or almost-whole wheat grains.
Whole-wheat flour is a powdery substance derived by grinding or mashing the wheat's whole grain.
Whole-grain products can be identified by the ingredients list. Typically, if the ingredient lists "whole wheat," "whole meal,"
or "whole corn" as the first ingredient, the product is a whole-grain food item. The word "whole" refers to the fact that
all of the grain, the bran, germ, and endosperm is used and nothing is lost in the process of making the flour.
This is in contrast to white, refined flours, which contain only the endosperm.
WHAT IS 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.
Farro is a food product consisting of the grains of certain wheat species in whole form.
Spelt (Triticum spelta) is a hexaploid species of wheat.
Emmer wheat (Triticum dicoccum), also known as farro especially in Italy, is a type of awned wheat.
Einkorn wheat (from German Einkorn, literally "single grain") can refer either to the wild species of wheat.
Khorasan wheat is an ancient grain type.
Rye (Secale cereale) is a grass grown extensively as a grain and as a forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to barley (Hordeum) and wheat.
The millets are a group of small-seeded species of cereal crops
or grains.
Quinoa is a grain-like crop grown primarily for its edible seeds.
Triticale is a hybrid of wheat.
Sprouting is the practice of germinating seeds to be eaten either raw or cooked.
Buckwheat is related to sorrels, knotweeds, and rhubarb.
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 N Pasta (non-whole wheat varieties).
Whole-wheat bread is a type of bread made using flour that is partly or entirely made from whole or almost-whole wheat grains.
Whole-wheat flour is a powdery substance derived by grinding or mashing the wheat's whole grain.
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