Toastmaster TRC7 Use And Care Manual page 14

Why Rice & Whole Grains?
Grains (including rice) are finally getting the attention they deserve
as they move into the nutritional spotlight. The new USDA dietaiy
recommendations highlight grains and legumes as an essential part of
a healthy, whole foocls diet. With their impressive fibel, complex
carbohyclrates and protein profiles, they are, without a cloubt, some of
Mothe_ Nature's most perfect foods.
Grains are the eclible portion of cereal plants. The grain or kernel is
technically a complete fruit and houses most of its nutritional value.
In acldition to their high tibet" content, grains me an excellent source
of B vitamins and many minerals, including magnesium_ iron_ zinc,
potassium anti selenium. The germ oils found in the geim layers of
whole giains contain vitamin E, an important antioxidant.
Whole grains that are best served alone or as complements to main
dishes include: wheat, rice, iye, quinoa, barley and oats just to name
a few. Breads, crackers, pastas and cereals are products made from
grains that have beerl ground into flours. Only flours labeled as whole
grain contain the bran and germ portion of the grain. If the label just
lists flour even if the flour is labeled as enriched or wheat flotn; the
nutrient rich bran and germ portion of the grain have usually been
reil]oved.
Amomati( Ric_ Cookel Use md Cue Guide