Whole wheat – made from grinding entire kernel All-Purpose – processed blend of different types, primarily endosperm, most common in baking Bleached – whiter Cake – very soft wheat used creating fine, silky texture Self-rising- leavening agents added Bread – hard wheat with high gluten (protein) Durum – (semolina) used for pasta & very dense, tough bread
What does wheat contain that some people must avoid ?? Gluten – protein (in wheat, barley & rye) which strengthens and binds dough Immune reaction which inflames small intestines – Celiac disease Eventually, the decreased absorption of nutrients that occurs with celiac disease causes vitamin deficiencies that deprive your brain, peripheral nervous system, bones, liver and other organs of vital nourishment
one cup one slice half cup cooked Nutritional Value of Grains - Whole Grains Best Choice !!!! -Excellent Source of Complex Carbohydrates, Fiber, Iron & Vitamin B, Vitamin E -Low in Fat -You require 6 ounces a day What is one ounce ???
Terms to Know Whole grains -- contains all parts of grain—therefore all the nutrients possible
Refined – Bran & Germ removed, nutrients lost during manufacturing the product and to increase its shelf life
Enriched – Some of the nutrients are replaced that have been removed during the refining process
Fortified – Nutrients are added that were never present naturally- Calcium added to Orange Juice