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Is it Whole Grain?
by Pat Melgares
Health-conscious consumers can make finding whole grain products easier by paying attention to
the labeling on grocery store products.
Mary Meck Higgins, a nutrition educator at Kansas State University, said the most obvious sign is that a product
says 'Whole Grain' right on the package.
"Another way is to read the ingredient label," she said. "The first ingredient should be whole wheat or whole
wheat flour, if it's a whole wheat grain product."
Similar ingredients that would indicate a whole grain product are "Whole Meal Grain" or "100 Percent Whole
Grain," Higgins said.
Like the name suggests, whole grains are those products which include all three parts of the grain - bran,
endosperm and germ. Wheat, oats and brown rice often are used in whole grain foods.
Higgins cautions consumers not to be swayed by such product claims as "100 percent wheat," "cracked wheat,"
"stone ground" or "multigrain." Those products may be healthy, but they are not necessarily whole grain foods.
Dark or brown bread also may not be whole wheat bread, unless the package says so.
Whole grains are rich in fiber and other nutrients that help reduce the risk of heart disease and some cancers.
For more information on health and nutrition, interested persons may contact their local K-State Research
and Extension office.
K-State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station
and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the
well-being of Kansans. Supported by county, state, federal and private funds, the program has county Extension
offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is
on the K-State campus, Manhattan.
Source: Pat Melgares, News Coordinator
pmelgare@oznet.ksu.edu
K-State Research and Extension
Additional Information:
Mary Meck Higgins is at 785-532-1671
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