Whole grains
Choose whole grains over refined ones to obtain the most nutrition because they’re naturally packed with nutrients, such as B vitamins, antioxidants and fibre. Be adventurous and try new grains as each offers different nutrients. Whole grains are lower in saturated fat and higher in fibre – and these foods have been shown to lower the chances of developing heart disease, colon cancer and type 2 diabetes.
Fibre is a type of carbohydrate that the body can’t digest, and because it cannot be broken down into sugar molecules like most other carbohydrates, it passes through the body undigested. And that’s a very good thing.
Fibre helps
- Undigested carbohydrates help maintain your blood sugar level.
- Fibre also makes you feel full, which in turn can help you eat less calories which can lead to weight loss.
- Fibre can help reduce your chances of developing heart disease.
- The Nurses’ Health Study points to diets that are rich in fibre and their ability to reduce your chances of developing breast cancer.
Carbohydrates
People get energy from 3 main nutrients: protein, fat and carbohydrates. Carbohydrates are the fastest macronutrient to digest and provide individuals with glucose which helps our body and brain function.
Gluten
Gluten is a plant protein that is found in wheat and is formed when water and flour are mixed together. Gluten provides elasticity that gives baking a chewy texture.
Flour
Whole wheat and varieties of white flour offer essential nutrients:
- Whole grain flour is high in vitamins, minerals, fibre and antioxidants
- Whole wheat flour is a good source of potassium, zinc and phosphorus
- White flour is enriched with vitamins and minerals and is a good source of folic acid and riboflavin
sources: macronutrients, including wheat, canadianfoodfocus, whataboutwheat, good in everygrain