Benefits of whole grains

01 DIC 2017

Whole grains are cereal grains unrefined, i.e. grain with its three parts, and it’s one of the essential ingredients for any healthy diet, since they are a major source of energy and nutrients to the body.

The three parts are: the bran on the outside, the part that contains more fiber; in the middle part of the germ, which provides vitamins of Group B, and vitamin E as well as some minerals (phosphorus, magnesium) and also contains essential fatty acids omega-3 and omega - 6; and the third part is inside and is called endosperm that is made up of carbohydrates (starch) and the protein complex called gluten.

The difference between a white and a whole wheat flour is that during the process of grinding the last wheat bran is removed and thus it dispenses, apart from the high content of fiber, lots of vitamins (B1, B2, niacin, Pantothenic acid, B6, biotin, folic acid, carotenes and vitamin E), minerals (magnesium, zinc, iron, calcium) and phytochemicals.

Full grain cereals consumption is related to the prevention of many chronic diseases of high prevalence in our society, highlighting the positive effects on cardiovascular health, overweight and obesity.

We can say that these cereals are a rich source on carbohydrates, in fact, complex carbohydrates (of slow absorption) are the predominant nutrient in this food. Complex carbohydrates are much more beneficial than simple carbohydrates, since the latter have a high glycemic index.

In addition, as we already mentioned, they are perfect to prevent cardiovascular problems. This benefit not only due to the content of fiber, other compounds such as the beta-glucans, vitamin E and other antioxidants present in the whole grain decrease oxidative stress and the mechanisms of inflammation, key processes in the development of cardiovascular events as angina pectoris, acute myocardial infarction and stroke.