Nutrition Benefits of Grain Products
Wheat Flour
Wheat flour is an excellent source of complex carbohydrates. Other than gluten flour, all types of wheat flour derive at least 80 percent of their calories from carbohydrates. Depending on the flour type, the percent of calories from protein ranges from 9 to 15 percent, except from gluten, which has 45 percent protein content. Calories from fat are never more than 5 percent.
In addition, wheat flour provides from 3 g (cake flour) to 15 g (whole-wheat flour) of dietary fiber per 1-cup serving. Wheat flour contains B-vitamins, calcium, folacin, iron, magnesium, phosphorus, potassium, zinc, minimal amounts of sodium and other trace elements.
Enriched Wheat Flour
Grains have been enriched since 1941 with iron and the B vitamins, riboflavin, niacin and thiamine. With this enrichment, pellegra and beriberi have been eradicated from the U.S. In 1998 folic acid was added to the enrichment formula. Data from U.S. birth certificates indicate neural tube defects have decreased by 19 percent and spina bifida by 23 percent following the folic acid fortification in the U.S. grain food supply. Enriched grain products have more than twice the amount of folic acid as whole wheat. A slice of enriched white bread has 37 mcg versus whole-wheat at 17.5 mcg. Studies show folic acid may also help prevent heart disease, cancer, strokes and Alzheimer's.
Corn Products
The process of milling corn products makes key vitamins and nutrients more easily utilized than from many other foods, Milled corn products are a good source of carotenoids and are highly bioaccessible. Carotenoids possess biological activities consistent with preventative effects including Provitamin A and antioxidant activity, modulation of cell signaling and modulation of inflammatory response. [“Impact of corn dry milling on profile and bioaccessibility of bioactive carotenoids”]
Oat Products
Oats have heart health benefits. Oatmeal and oat-based products may contain additional health benefits, including reducing the risk of high blood pressure, type 2 diabetes and weight gain. They are a good source of carbohydrates to provide calories for energy needs. Oats contribute both starch and dietary fiber to the diet. Because of a higher concentration of well-balanced protein than other cereals, oats have greater potential value to provide protein, especially for vegetarians. Oats also contain essential vitamins, minerals, fatty acids, and are an important source of soluble fiber. Finally, oats contain phytochemicals (plant chemicals) that have been associated with protection from chronic disease. Read more . . .
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