Whole grains cooking is a pleasurable and important discovery for any cook interested in healthy cuisine. Whole grains are unrefined and consist of the entire cereal grain seed, or kernel. The kernel has three parts: the bran, the germ, and the endosperm.
A grain is considered whole and unprocessed if it contains the same relative proportions of bran, germ, and endosperm as the original grain. Whole grains are an excellent source of natural nutrients, including iron, thiamine, niacin, and riboflavin.
Refined grains are milled to remove part or all of the bran and/or germ. Grains that have been refined lose their natural nutrients. A grain is referred to as "enriched" when lost nutrients are added after milling.
What are your favorite whole grains?
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1 comment:
I really love quinoa! My daughter does, too...we eat it hot as a side dish or make pasta salad but replace the pasta with quinoa. Yum!
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