Whole grain

However, the concentrations of minerals, vitamins, and phytochemicals are very high in the bran and their removal lowers the nutritional value. Some data for the concentrations of vitamins and minerals in the starchy endosperm and the aleurone components are shown in Table 14.1. Myriad different chemical compounds can be found in the whole grain of cereals, some of which may not yet have been identified. Therefore, cereal chemists have a great challenge for the future to identify them and to contribute to elucidating their role in improving health. [Pg.161]

Foods rich in molybdenum include legumes, dark green vegetables, Hver, whole-grain cereals, and milk. [Pg.387]

Whole grains means grains of cereals from which no part has been intentionally removed. The unique taste characteristics and smokey flavor of Scotch is developed from peat used in the whisky production process. The character and amount of peat used in malting the barley have a critical affect on the flavor intensity of the final product. The aroma of the burning peat is absorbed by the barley malt and is carried through the distillation process. [Pg.82]

Folic acid is required for the manufacture of RBCs in the bone marrow. Folic acid is found in leafy green vegetables, fish, meat, poultry, and whole grains. A deficiency of folic... [Pg.436]

The smell of a home-baked loaf, the taste of a flaky crescent, the texture of a slice of whole-grain bread— all these experiences can come from very basic ingredients. The simplest breads are made from flour, water, yeast, and salt. This is fine for breads that are eaten the... [Pg.152]

Heikes DL, Hopper ML. 1986. Purge and trap method for determination of fumigants in whole grains, milled grain products, and intermediate grain-based foods. J Assoc Off Anal Chem 69 990-998. [Pg.270]

ANDERSON J w, HANNA T J (1999) Whole grains and protection against coronary heart disease what are the active components and mechanisms , American Journal of Clinical Nutrition, 70, 307-8. [Pg.294]

ADAMS J F, ENGSTROM A (2000) Dietary intake of whole grains US recommendation. Cereal Foods World, 45 75-8. [Pg.371]

There is usually no need to supplement with specific vitamins. Patients should be encouraged to eat a well balanced diet and should also take a multivitamin and mineral supplement. Some clinicians recommend vitamins C and E for their antioxidant properties however, no significant improvements have been shown compared to placebo. Encourage patients to eat a diet rich in vitamin C and E (i.e., bright colored fruits and vegetables, nuts, and whole grains). Metabolism of levodopa may cause elevated homocysteine concentrations that... [Pg.482]

Hydroxycinnamic acids are common in the majority of plant species and certain fruits and vegetables (e.g. plums and artichoke) and cereal brans (e.g. whole grains) are a good source (Clifford, 1999). They occur less often as the free acids (e.g. /9-coumaric, caffeic, ferulic, sinapic) but usually occur as... [Pg.308]

Chromium is a trace mineral that is necessary to process carbohydrates and fats, as well as to help cells respond properly to insulin—an especially important function for people with diabetes. Chromium, in its safest form, can be found in whole grains, seafood, green beans, peanut butter, and potatoes. As a dietary supplement, chromium is available in several forms, including chromium picolinate, chromium chloride, chromium nicotinate, and high-chromium yeast. [Pg.77]

Nettleton and others (2008) characterized dietary patterns and their relation to incident type 2 diabetes in 5,011 participants from the Multi-Ethnic Study of Atherosclerosis (MESA) and found that high intake of whole grains, fruit, nuts/seeds, green leafy vegetables, and low-fat dairy was associated with a 15% lower diabetes risk. [Pg.16]

McCullough ML, Robertson AS, Chao A, Jacobs EJ, Stampfer MJ, Jacobs DR, Diver WR, Calle EE and Thun MJ. 2003. A prospective study of whole grains, fruits, vegetables and colon cancer risk. Cancer Causes Control 14(10) 959-970. [Pg.173]

Whole grains seldom form an ingredient of products directly. When they do it is usually as a decoration. However, the properties of important ingredients such as flour depend critically on the properties of the grains from which they are made. [Pg.56]

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