At present we have evidence for a positive role in health of nutrients and many nonnutrients in foods such as whole grains (Clydesdale, 1994). This role is not normally evident in refined flours, indicating that this characteristic resides in the bran and germ components of the grain which are normally separated and discarded.
KeywordsDietary Fibre Phytic Acid Wheat Bran Wheat Germ Glycaemic Index
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