whole grain


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whole grain

An entire kernel of grain, consisting of the bran, the endosperm, and the germ.
References in periodicals archive ?
These bars are often an expensive, sugary alternative better served by fruits, nuts and whole grains.
Manufacturers of cereals and breads rich in whole grains are now permitted by FDA to advertise that those foods help fight heart disease and cancer.
The Dietary Guidelines recommend that half the grain included in the diet come from whole grain (at least 48 grams recommended daily).
The definition of whole grain has been well established; however, to date, a consistent definition for what constitutes a "whole grain food" has not been developed and adopted for use by FDA, USDA or the European Commission.
Pepperidge Farm Whole Grain Swirl Cinnamon or Cinnamon with Raisins bread beats a doughnut, Danish, or muffin hands down.
In 2005, ConAgra Foods became the first major food company to offer whole grain pizza for schools with the introduction of The Max pizza made with 51 percent whole grain Ultragrain([R]) flour.
Nature's Harvest bread ensures all of its varieties are baked with at least 8 grams of whole grains per serving- no exceptions- so families can feel confident they are making a nutritious choice with Nature's Harvest bread, no matter the variety.
There's no fee and almost no rules--just choose a plan of action that matches your marketing goals and help us make this the biggest Whole Grain Sampling Day ever.
Eating more whole grains may be associated with reduced mortality, especially deaths due to cardiovascular disease (CVD), but not cancer deaths, according to a report published online by JAMA Internal Medicine.
The researchers from the Harvard School of Public Health (HSPH) urge adoption of a consistent, evidence-based standard for labelling whole grain foods to help consumers and organizations make healthy choices.
When researchers took into account the daily amount of whole grains eaten, they found that eating more than 59 grams versus 30 grams of whole grain was associated with a 27 percent decreased risk of becoming pre-diabetic.
Researchers from the Institute of Food and Health, University College Dublin, examined a range of whole grain consumption data from a variety of different countries, looking at the types and amounts of foods eaten containing whole grain.