“Make half your grains
whole.”
What does that really mean? We’ve been told to do this since
childhood, but what
actually
classifies as a whole grain?
A whole grain is just like it sounds: the grain in its whole
form. In simple terms, a kernel of grain has multiple parts: the germ, the
bran, and the endosperm. When you eat a whole grain, you get all 3 parts.
How do I know if I am
eating whole grains? If you are eating a packaged food, take a look at the
ingredient list. If you see the word “whole” in front of the grain, like corn,
oats, or wheat, it’s made of whole grains! You can also look for the “Whole
Grain Stamp” provided by the Whole Grains Council:
There are more grains than just wheat, oats, rice, and corn.
Ever heard of sorghum? How about triticale? Or maybe teff? Those are whole
grains, too! Here is an excellent resource to learn all about whole grains:
Why should I eat
whole grains? Eating grains in their whole form is good for your health!
Studies have shown that whole grains may lower your risk of diabetes, heart disease,
and stroke. Because are high in fiber, they will keep you fuller longer, which
helps you maintain a healthy weight.
Today’s soup features one of these whole grains, which you
may have heard of: quinoa. Native to the
Andes Mountains of South America, quinoa comes in quite a colorful harvest. The
stalks range from about 3 to 9-feet in height and resemble a magenta color.
Quinoa seeds come in nearly every color of the rainbow—there are more than 120
various kinds! In the store, you will most often see quinoa that is red, white,
or black.
Lucky for you, quinoa is quick and easy to prepare. Watch
our video below to learn how:
Here is the link to the Quinoa Meledy Soup! http://dishupusu.blogspot.com/2015/02/quinoa-medley-soup.html
Hope you enjoy.
Resources used:
Whole Grains Council Website (http://wholegrainscouncil.org/)
USU Dietetics students making the soup!
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