What is Whole Grain?
According to the Health grain European Union Project,
whole Grain defined as “Whole grains shall consist of the intact, ground,
cracked, or flaked kernel after the removal of inedible parts, such as the hull
and husk. The principal anatomical components – the starchy endosperm (the
largest part of the kernel whichground to make white flour), germ (the tiniest
part of the kernel) and bran (the hard-outer covering)– are present in the same
relative proportion as those which exist in the intact kernel”. According to
the FDA, whole grain foods as food that contains 51 percent or whole-grain
ingredient(s) by weight per reference amount customarily consumed (RACC). Whole
wheat contains 11 grams of dietary fibre per 100grams. Thus, the qualifying
amount of dietary fibre required for a food to bear the prospective claim could
be determined by the following formula: 11grams x 51% x RACC/100.
Whole
grain ingredients |
Mayor May
not be Whole grain ingredients |
Not Whole
Grain Ingredients |
Whole
(name of Grain) |
Wheat
Flour |
Enriched
Flour |
Whole
(name of flour) |
Unbleached
Flour |
Degerminated
Cornmeal |
Whole
Grain (name of Grain) |
Semolina
Flour |
Bran |
(name of Grain)
Berries |
Durum Wheat
Flour |
Wheat
Germ |
Stone
Ground Whole (name of Grain) |
Organic
Flour |
Pearl
Barley |
Oats |
Stone
Ground Flour |
|
Oatmeal |
Multigrain
|
|
Rolled
Oats |
|
|
Buckwheat |
|
|
Millet |
|
|
Whole
White Flour |
|
|
Bulgur |
|
|
Graham
Flour |
|
|
Ragi |
|
|
Foxtail millet |
|
|
Colour is not a predictor of whole-grain context as food industries add molasses
or caramel food colouring.
Why Should You Eat
Wholegrain?
Evidence demonstrates that the regular consumption of whole-grain foods
reduces the risk of heart disease, type 2 diabetes, obesity and certain types
of cancer.
Whole grain
Consumption in Europe
Current research indicates that in the European countries, the average
daily intake of whole Grain is <15g in the UK, France and Spain. It is far
below the recommended intakes.
Whole grain
Consumption in India
In India, especially Southern India, the main staple is the rice while
for Northern India Naan, Paratha and Roti. Refined grain intake accounted for
about half of total daily calories, and white rice accounted for more than 75%
of refined intake in Southern India. On the overall, inadequate consumption of
whole grains hasreported in Indian studies.
What Products developed at food Industry
·
Whole grain-based Bread
·
Pasta
·
Noodles
·
Vermicelli
·
Cookies, Biscuits
·
Rice (extruded)
·
Ready to Eat Cereals
·
Chapati, Roti, Puri, Tandoori Roti, Paratha.
·
Brown Rice based Idli mix.
·
Pongal
·
Multigrain wheat flour
·
Multigrain all-purpose flour
Raw materials used
to prepare whole-grain products at our food research lab:
·
Sprouted Wheat
Sprouted Barley
Sprouted Oats
Sprouted Spelt
Sprouted Rye
Sprouted Emmer
Sprouted Millet
Sprouted Buckwheat
Sprouted Brown Rice
Sprouted Sorghum
Sprouted Quinoa
Sprouted Amaranth
Organic Grains Offered:
Organic Sprouted Wheat
Organic Sprouted Barley
Organic Sprouted Oats
Organic Sprouted Spelt
Organic Sprouted Rye
Organic Sprouted Kamut
Organic Sprouted Emmer
Organic Sprouted Millet
Organic Sprouted Buckwheat
Organic Sprouted Brown Rice
Organic Sprouted Corn
Organic Sprouted Sorghum
Organic Sprouted Quinoa
Organic Sprouted Amaranth
Kamut® Khorasan Wheat Flour
Whole Grain Rye Flour
Whole Grain Spelt Flour
Hard Red Winter Wheat Flour
Hard White Winter Wheat Flour
Organic Grains Offered:
Whole Grain Hulled Barley
Whole Grain Hull-less Barley
Whole Grain Rolled Barley
Kamut® Khorasan Wheat Flour
Rolled Kamut® Khorasan Wheat
Whole Grain Hulled Millet
Whole Grain Toasted Oat Groats
Whole Grain Rolled Oats
Whole Grain White Popcorn
Whole Grain Yellow Popcorn
Whole Grain Quinoa
Whole Grain Long Grain Brown Rice
Whole Grain Rye
Whole Grain Rolled Rye
Whole Grain Hulled Spelt
Whole Grain Rolled Spelt
Whole Grain Triticale
Whole Grain Rolled Triticale
Whole Grain Hard Red Winter Wheat
Whole Grain Rolled Wheat
Whole Grain Hard White Winter Wheat