Wholemeal
What are whole grains?
Whole grains are whole grains, which consists of three parts:
- Kim - contains corn embryo.
- Endosperm - delivering nutrients to the growing grain. Approximately 50-75% of the endosperm consists of energetic starch and approx. 8-18% protein.
- Should / bran - around the germ and the endosperm is bran or the shell portion, as a sheath and containing large amounts of fibers, but also vitamins and minerals.
Whole grain products are rich in several nutrients, including vitamins, minerals, fiber and plant sterols, which may be protective against lifestyle diseases.
Yet there is no clear definition of how much whole grain, which is needed for a product to be called a whole grain product. But an educated guess is that ≥ 51% of dry matter must be formed by fuldkornets constituents.
Whole grains in our diet
| Brown rice | Whole Grain Pasta |
| Red Rice | Fuldkornsrug |
| Pearl barley and barley flakes | Whole Grain Wheat |
| Fuldkornsbulgur | Fuldkornscouscous |
| Oatmeal | Amaranth (Inca Indians grain, gluten free) |
| Oat Flakes | Triticale (a cross ml.hvede and rye) |
| Spelt | Emmer (wheat Type) |
| Sorghum | Farro (gl cereal, pre spelled) |
| Quinoa |
Nutritional Consultant Martin Kreutzer, research assistant Morten Moller Georg Jensen and Professor Arne Astrup, LIFE - Faculty of Life Sciences, University of CopenhagenUniversity
(Published on foodofLIFE.dk and Health)
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