whole grains · whole grains contain magnesium, a mineral that releases energy from muscles and it...
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Whole Grains
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Whole grains are packed with B vitamins that give children the energy they
need to play and to learn.
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Whole grains provide dietary fiber that promotes proper
digestion and reduces constipation.
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Whole grains make children feel full longer.
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Whole grains contribute texture and flavor to
meals and snacks.
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Whole grains contain magnesium, a mineral that releases energy
from muscles and it is used in building bones.
![Page 7: Whole Grains · Whole grains contain magnesium, a mineral that releases energy from muscles and it is used in building bones. Whole grains contain selenium, a mineral that is important](https://reader033.vdocument.in/reader033/viewer/2022051813/60309f3b89e73e39e8302dfc/html5/thumbnails/7.jpg)
Whole grains contain selenium, a mineral that
is important for a healthy immune system.
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Sources
• USDA - Team Nutrition - Nutrition andWellness Tips for Young Children: ProviderHandbook for the Child and Adult Care FoodProgram
• USDA – Choose My Plate
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WHOLE GRAINSMild, chewy, and dense Contains glutenCan be used as a substitute for riceLook for "whole" or "hulled" barley; "pearled" barley is not a whole grain
Texture varies depending on varietyGluten-freeGreat for use in soup, as a side dish, in a stir-fry, or as a substitute for pastaBrown rice is available in many varieties including long grain, short grain, basmati,jasmine, brown rice noodles, and brown rice pasta
Chewy texture with a slight crunch and nutty tasteContains gluten Excellent for use in salads or soupsLook for "whole-grain farro" on labels
When cooked in a small amount of water, it has a light, dry texture; when cookedin excess water, it develops a thick, mushy textureGluten-freeA group of related grains that are versatile and can be used to make flatbreads,porridges, or used as a side dishCan be found as white, gray, yellow or red varieties
Light and fluffy texture with a mild flavor Gluten-free Can be used in soups, salads, side dishes and even as a hot breakfast cerealVarieties include white, red, purple and black quinoa
Crunchy texture with a mild, earthy flavorGluten-freeCan be used to substitute traditional wheat flours in items likemuffins and pizza or popped and eaten like popcornAlso known as "milo"
Barley
Brown Rice
Farro
Millet
Quinoa
Sorghum