Nanna Meyer©

Nanna Meyer©

Nutritional Information

Whole Grain Nutritional Synopsis

Whole grains include grains that are eaten in their whole form; such as wheat, corn, rice, barley, spelt, and rye. The recommended daily amount of whole grains is three servings per day. There are many health benefits that come with eating whole grains. Because of the phytochemicals and antioxidants that whole grains contain, they reduce risk of heart disease, stroke, cancer, diabetes, and obesity.

Whole grains hold many of the nutrients we need on a daily basis. Each section of the whole grain kernel has nutrition value: from the bran, the fiber-rich outer layer of the kernel, to the germ, the core of the seed where growth occurs and is full of healthy fats, phytochemicals, and antioxidants.

Health Benefits of Grains

All About Grains

Compare Nutrients in Various Grains

Whole Grains: An Important Source of Essential Nutrients

Baking/Cooking Applications

Great for recipes and culinary descriptions - no whole grains for sale- very unique varietals

Great for recipes and information on the different culinary properties of the grains - also if you don't have a mill you can buy flour here

Identity preserved whole grain products, whole grain flour and terrific recipes

Local/Regional Grain Sources

Aspen Moon Farms

Boulder Farmers' Market
2017 Turkey Red and Red Fife whole grain and milled available.

Mona’s Tips

Soaking: before cooking or spreading the whole grains, soak the grains in water with 1 TBSP/Cup of something acidic like lemon juice or apple cider vinegar for at least 12 hours

Sprouting- After soaking rinse and drain the grains in a stranger or colander.  Place in a container with a lid.  Keep out of direct light at room temperature for 1-2 days.  Rinse and drain every 12 hours until you see tails begin to emerge then rinse and drain a final time and refrigerate for up to a week

Fermentation- milled or cracked grain can be fermented using a natural levain or sourdough to make breads or porridges