Health Benefits Of Whole Grains (Part I Contd)

Add as a preferred source on Google

Millet
Millet involves a shorter cooking period. It is a good source of plant protein. It also packs potassium, vitamin B, folate, iron, magnesium, copper and zinc. Millets are crunchy and nice to eat.

Quinoa
Quinoa contains lysine and amino acids that most other grains fail to contain. It is also a good source of riboflavin, vitamin E, iron, magnesium, potassium, zinc, copper and fibre.

Whole Wheat berries and bulgur
They are chewy and sweet and are rich in fibre, protein, vitamin B, folate, zinc, iron, magnesium as well as phytochemicals. Steamed and cracked wheat berries are called bulgur.

Oats
Oats contain high level of dietary fibre, manganese, selenium and magnesium. Oats help in lowering the LDL cholesterol and also stabilizing the blood glucose level. Consuming just three grams of oats per day lowers the total cholesterol by 8 to 23 percent.

For people who are accustomed to eating white rice and for whom, brown rice is an acquired taste, can cook mixing both the rice to start getting used to the taste. Wheat or brown bread can be introduced to children by having brown bread as one slice of the sandwich along with another white bread slice.

Oat meal is quite popular among the masses. Bulgur salads and wheat English muffins render a good taste. Barley added to soup renders a nutty taste and texture. Hence make it a point to include whole grains in your daily diet for good and a sound health.

Disclaimer: The information provided in this article is for general informational and educational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or a qualified healthcare provider with any questions you may have regarding a medical condition.