Extension > Farm to School > Minnesota Toolkit for School Foodservice > Whole grains
Whole Grains
Whole grains offer a whole range of opportunities.
- Whole grains are the seeds, or kernels, of grain plants such as wheat, barley, oats, rye, and corn. The entire kernel is ground to make whole-grain flour or meal. If the seed covering, called the "bran," is removed before grinding, then the flour is called "refined" flour and is less nutritious than whole-grain flour.
- Grain kernels are made up of three parts: the seed covering, or "bran;" the "embryo" that will germinate and grow into a new plant if the seed is planted; and the starchy "endosperm" that provides food for a germinating embryo.
- Corn is the largest crop in Minnesota. Wheat is third, after corn and soybeans.
- Oats are considered the most nutritious whole grain for humans. Research at the University of Minnesota has shown that oats contain natural plant chemicals that help to lower cholesterol.
More Information
Using whole grains — Get recipes, menu examples, and nutrition facts for whole grains.
Sourcing whole grains — Find farmers and buying tips for whole grains.
Promoting whole grains — Meet all your whole grains promotion needs with announcements, newsletters, fun facts, posters, photos, and curriculum enrichment activities.
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