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Whole Grains For Life
Finding
Whole Grains What
is a whole grain product? Are there standards?
A product to be labeled as whole grain must include the three
usable parts of the kernel: the bran, the germ, and the endosperm
in the same proportions as found in the harvested kernel. (See
diagram below modified from the University of Minnesota whole
grain web site.)
Most products on the shelf today do not actually use whole grains,
as the three parts have been separated and milled out.
Common and
not so common whole grains include corn, bulgur, wheat, quinoa,
rice, rye, oats, barley spelt, millet, teff, buckwheat, amaranth,
kamut and flax. More information on each of these grains can be
found at the University of Minnesota web site:
http://www.wholegrain.umn.edu/grains/index.cfm
For example
Cheerios, Grape-nuts, Total and Wheaties are whole grain cold
cereals, whereas Corn Flakes, Product 19 and Special K are not.
Finding Whole
Grains:
- Look for
products that list whole grain(s) as the first ingredient(s).
- Look for
whole grain products that contain at least 2 grams of fiber
per serving, since whole grain foods are rich in fiber.
- Look for
products that display this health claim, “Diets rich in
whole grain foods and other plant foods and low in total fat,
saturated fat and cholesterol may reduce the risk for heart
disease and certain cancers.” Products displaying this
health claim must contain at least 51% whole grain by weight.
- Look for
whole wheat pasta that lists whole wheat flour as the first
ingredient. Most pasta is made from refined semolina or durum
wheat flour.
See the following
web site for more information on the definition of whole grains
and recommendations for finding food products made of whole grains.
http://lpi.oregonstate.edu/infocenter/foods/grains/
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