GSH Heart Healthy Recipe Book

Page 42

Whole grains & fiber Any food made from wheat, rice, oats, corn or another cereal is a grain product. Bread, pasta, oatmeal and grits are all grain products. There are two main types of grain products: whole grains and refined grains. •W hole grains contain the entire grain – the bran, germ and endosperm. Examples include whole-wheat flour, oatmeal, whole cornmeal, brown rice and bulgur. •R efined grains have been milled (ground into flour or meal) with the bran and germ being removed. This process removes much of the B-vitamins, iron and dietary fiber. Some examples of refined grains are wheat flour, enriched bread and white rice. Most refined grains are enriched, which means that some of the B vitamins and iron are added back after processing. Fiber, however, is not added back to enriched grains. Some examples of enriched grains are wheat flour, enriched bread and white rice.

Whole grain health benefits: Whole grains are generally good sources of dietary fiber; most refined (processed) grains contain little fiber. • Dietary fiber from whole grains, as part of an overall healthy diet, helps reduce blood cholesterol levels and may lower risk of heart disease. • Fiber-containing foods such as whole grains help provide a feeling of fullness with fewer calories and so may help with weight management. • Compared to refined grains, whole grains help keep your blood glucose from spiking, which can reduce your risk of type 2 diabetes. • Grains are important sources of many nutrients, several B vitamins (thiamin, riboflavin, niacin, and folate), and minerals (iron, magnesium, and selenium). Whole grains cannot be identified by the color of the food. Bread, for example, can be brown because of molasses or other ingredients, not necessarily because it contains whole grains. That’s why it’s important to read the ingredient list on the food nutrition label. For many wholegrain products, you will see the words “whole” or “whole grain” before the grain’s name in the ingredient list. The whole grain should be the first ingredient listed.

42


Turn static files into dynamic content formats.

Create a flipbook

Articles inside

Whole Grains & Fiber

3min
pages 42-44

Sodium‑free flavoring tips

0
page 41

Bulgur with Ginger & Orange

1min
page 36

Rigatoni Primavera with Grilled Chicken

0
pages 37-38

Tabbouleh‑Style Amaranth Salad

1min
page 35

Chicken Thighs with Escarole & White Beans

1min
page 34

Spaghetti Squash with Turkey Meat Sauce

1min
page 33

Turkey Chipotle Sandwich

0
page 31

Grilled Chicken Platter with Orange Ginger Vinaigrette Salad

0
page 32

Lemon Garlic Tilapia

0
page 30

Turkey Shepherd’s Pie

0
page 28

Vegetable Stuffed Portobello Mushroom

1min
page 29

Grilled Prawns with Tropical Jicama Salad

0
page 26

Meatloaf

0
page 27

Herbed Olive Oil Mashed Potatoes

0
page 25

Grilled Chicken or Roasted Turkey Breast Charred Tomato Salad

0
page 23

Mashed Sweet Potato

0
page 24

Three Bean Vegetarian Chili

1min
page 22

Grilled Chicken Breast with Black Bean and Roasted Corn Salsa

0
page 20

Salmon with Watermelon Cucumber Salsa

0
page 21

Shrimp Pomodoro

0
page 19

Bow Tie Pasta with Broccoli, Garlic and Lemon

0
page 18

Baked Flounder Filet

0
page 15

Baked Chicken and Wild Rice with Onion and Tarragon

0
page 17

Panko Encrusted Cod

0
page 16

Marinated Pork Medallion

0
page 14

Chicken Marsala

1min
page 7

Roast Turkey

0
page 12

Chicken Picatta

0
page 13

Turkey Burger

0
page 10

Grilled Marinated Chicken Leg/Thigh

0
page 11

Seared Salmon with Tomato and Spinach

0
page 6

Garlic Citrus Grilled Shrimp

0
page 9

Cod Provencale

0
page 8
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.