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The whole story on whole grains

Janice Cox, RDN, LD, Lunds and Byerly’s Registered Dietitian/Nutritionist
Friday, November 8, 2013

Have you heard the recommendation to make half the grains you consume each day whole grains? It’s not always easy deciphering what constitutes a whole grain so let’s dive into what it really is and how to get your fill.

Whole grains are complex carbohydrates rich in antioxidants, B vitamins, vitamin E, magnesium, and fiber. The term “whole” means that all three parts of the grain are present—germ, bran, and endosperm. A whole grain can be crushed, rolled, cracked, or even ground into flour as long as the end product contains all original parts of the seed. Whole grains include oats, corn, bulgur, brown and wild rice, amaranth, quinoa, and many more.

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