Tag: Grain health

Many people are surprised to learn that while quinoa is celebrated as a complete protein, barley contains significantly more dietary fiber. This raises the key question for many health-conscious consumers: is barley protein better than quinoa for your specific health goals?

Research indicates that while bajra, or pearl millet, is a highly nutritious and gluten-free grain, it contains certain compounds that can lead to adverse effects if consumed in excess or improperly prepared. This article explores the potential risks associated with bajra and provides guidance on how to consume it safely.

According to the Whole Grains Council, evidence consistently shows that higher consumption of whole grains in adults leads to a lower risk of chronic diseases like cardiovascular disease, cancer, and type 2 diabetes. This comprehensive guide explores the specific health effects of grain foods, differentiating between whole and refined varieties.

Did you know that up to 80% of B vitamins can be lost during the process of milling wheat into refined flour? This dramatic difference highlights which vitamin is found in wheat primarily within its whole grain form, specifically concentrated in the bran and germ.

With the renewed interest in ancient grains, spelt, a cousin of modern wheat, is back in the spotlight. While a 100g serving of spelt provides 338 calories and rich nutrients, many question what is healthier, wheat or spelt, for a balanced diet. This comparison explores the key nutritional, digestive, and health-related differences to help you decide.

According to Healthline, a 100-gram serving of boiled yellow corn provides about 23 micrograms of natural folate. So, **is corn containing folic acid?** While corn does not contain the synthetic form (folic acid), it is a good dietary source of the naturally occurring B vitamin, folate.

According to data from the USDA, a single cup of raw millet contains approximately 390mg of potassium, categorizing it as a good source of this mineral. But **is millet high in potassium** for all consumers, and how do different varieties compare?