A whole grain is the entire grain—which includes the bran, germ and endosperm or starchy part, and to make 100% whole wheat flour, all of the wheat grain is ground up. Refined flours like white flour and enriched wheat flour are missing much of the nutrition found in whole wheat flour. Read labels carefully. Foods labelled with the words multi-grain, stone-ground, 100% wheat, cracked wheat, seven-grain, or bran usually aren’t whole-grain products. The % DV listing for fiber is a good indication of the amount of whole grain in the product… And don’t let the color mislead you; bread may be brown because of molasses or other ingredients being added.
Posted on: Sat, 17 May 2014 16:44:44 +0000
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