Wholegrains contain a magic combination of nutrients that comes from eating all three parts of the grain
WHEN IT COMES TO CEREALS, pasta, rice and bread, it’s best to go for wholegrain varieties. These contain all parts of the grain:
• the nutrient-rich germ
• the energy-providing endosperm
• the fibre-rich bran layer
When grains are refined, as in white rice and white bread, the outer bran layer and germ of the grain are stripped away, removing a lot of the fibre and other nutrients. It’s becoming increasingly clear that it’s the combination of fibre, vitamins, minerals, phytochemicals, antioxidants and complex carbohydrates that gives wholegrains their health benefits.
A lot of the fibre and other nutrients are stripped away when grains are refined