Tag: Grain processing

According to the Whole Grains Council, refining a grain can remove up to 25% of its protein and two-thirds or more of its key nutrients. In essence, what remains after whole grains are refined is the endosperm, a process that dramatically alters the grain's nutritional profile and reduces its health benefits.

According to Healthline, both white rice and white jasmine rice are classified as refined grains, as their nutritious bran and germ have been stripped away. So, is jasmine rice considered refined, or are there different varieties to be aware of? The answer lies in how the grain is processed.

According to a 2024 study, milling and baking can reduce major minerals in wheat flour and bread by up to 72% and vitamin E levels by over 80%. The way grains are processed significantly changes their nutritional profile, impacting fiber, vitamins, and minerals.

Broken rice is not a defective product, but rather rice grain fragments created during harvesting, drying, or milling. So, is broken rice as nutritious as whole rice? The definitive answer lies not in the grain's size, but in the specific milling process used to produce it.

The practice of milling grains has existed since the Neolithic period, marking a significant step in human food processing. Today, this ancient technique has evolved into a highly mechanized process designed to remove specific components from grains, wood, and metal to achieve a desired end product.

Archaeological evidence shows humans used stones to mill grains as far back as 6,700 BC, a practice that has evolved dramatically over millennia. Today, the modern **milling process of a grain** is a highly controlled, multi-stage procedure that transforms raw cereals into the consistent, high-quality flour used in countless food products globally.

According to the American Heart Association, at least half of the grains we eat should be whole grains. When a whole grain is processed, it undergoes a transformation that leaves only the starchy endosperm, drastically changing its nutritional profile. This process has profound effects on our health and dietary intake.

Over 770 million metric tons of wheat were produced globally in 2024, yet many people don't realize it is only the raw material for a diverse range of products. Understanding what is the difference between wheat and flour is key to appreciating the transformation of this staple crop into a pantry essential.

While both quick and porridge oats originate from the same whole grain, over 80% of an oat's protein content comes from avenalin. Are quick oats and porridge oats the same? In essence, the primary difference lies in their processing, which affects cooking time and texture, not their fundamental nutritional composition.

Evidence from archaeological digs reveals that the ancient Israelites cultivated several varieties of wheat, with emmer and durum being the most prominent. These ancient grains were central to daily life and religious practices, providing the staple for bread and other foodstuffs throughout the biblical period.