全穀
全穀是指經過加工處理後依然含有胚乳、胚芽和麥麩的任何穀物或準穀物。[1][2][3][4]有人提倡食用全穀類食物，他們認為食用全穀可以降低多種疾病風險[5]。食用全穀類食物可以補充糖類、多種營養和膳食纖維[5]。
品種
穀物
雜糧
准穀物
參考文獻
- ^ Whole Grains. AACC. [3 June 2017]. （原始內容存檔於2019-08-21）.
- ^ van der Kamp, JW. Whole Grain Definition: New Perspectives for Inclusion of Grains and Processing but not for Analysis (PDF). CFW Plexus. 2013 [3 June 2017]. doi:10.1094/CPLEX-2013-1001-08B. （原始內容存檔 (PDF)於2019-07-01）.
- ^ 3.0 3.1 European Commission in the Communities 6th Framework Programme, Integrated Project HEALTHGRAIN. Whole grain definition (PDF). 2013 [3 June 2017]. （原始內容 (PDF)存檔於2022-02-18）.
- ^ 孫麗紅主編. 何裕民精准饮食抗癌智慧 生了肠癌怎么吃. 長沙: 湖南科學技術出版社. 2021: 41. ISBN 978-7-5710-1260-1.
- ^ 5.0 5.1 Whole Grains and Fiber. American Heart Association. 2016 [1 December 2016]. （原始內容存檔於2016-11-29）.
Dietary fiber from whole grains, as part of an overall healthy diet, may help improve blood cholesterol levels, and lower risk of heart disease, stroke, obesity and type 2 diabetes.
- ^ Saturni L, Ferretti G, Bacchetti T. The gluten-free diet: safety and nutritional quality. Nutrients (Review). 2010, 2 (1): 16–34. PMC 3257612
. PMID 22253989. doi:10.3390/nu2010016 .
