Whole grain

A whole grain is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm.[1][2][3]

As part of a general healthy diet, consumption of whole grains is associated with lower risk of several diseases.[4][5] Whole grains are a source of carbohydrates, multiple nutrients and dietary fiber.

  1. ^ van der Kamp, Jan Willem; Poutanen, Kaisa; Seal, Chris J.; Richardson, David P. (2014-02-04). "The HEALTHGRAIN definition of 'whole grain'". Food & Nutrition Research. 58 (1): 22100. doi:10.3402/fnr.v58.22100. ISSN 1654-6628. PMC 3915794. PMID 24505218.
  2. ^ "Definition of Whole Grain as Food Ingredient" (PDF). Whole Grain Initiative. 2022-01-21.
  3. ^ van der Kamp, JW (2013). "Whole Grain Definition: New Perspectives for Inclusion of Grains and Processing but not for Analysis" (PDF). CFW Plexus. doi:10.1094/CPLEX-2013-1001-08B. Retrieved 3 June 2017.
  4. ^ Cite error: The named reference Heart2016 was invoked but never defined (see the help page).
  5. ^ Cite error: The named reference Report was invoked but never defined (see the help page).
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