Whole grains

Whole grains

Whole grains or wholemeal grains are the entire seed of plants that contain all three parts of the grain — the bran, germ, and endosperm. Grains are considered to be whole grains when they contain all three of these parts in their original proportions.

Pronunciation

• /ˈhoʊl ɡreɪnz/

Etymology

The term "whole grain" is derived from the Old English word "hāl", meaning "undamaged", and the Middle English word "grain", which comes from the Latin "granum", meaning "seed" or "kernel".

Types of Whole Grains

There are several types of whole grains, including:

• Wheat
• Oats
• Brown rice
• Barley
• Corn
• Rye
• Millet
• Quinoa
• Buckwheat
• Bulgur wheat
• Freekeh
• Farro
• Spelt
• Teff

Health Benefits

Whole grains are a rich source of many essential nutrients, including dietary fiber, B vitamins, and minerals such as iron, zinc, and magnesium. Regular consumption of whole grains has been linked to a reduced risk of many health conditions, including heart disease, type 2 diabetes, and certain types of cancer.

Related Terms

• Refined grains
• Cereal
• Dietary fiber
• Gluten
• Glycemic index
• Whole foods

External links

• Medical encyclopedia article on Whole grains
• Wikipedia's article - Whole grains

This WikiMD article is a stub. You can help make it a full article.

---

Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski