Whole grains & seeds
Whole grains and pseudo-cereals: oats, buckwheat, quinoa, millet, barley…
- Why?
- The bran and the germ bring arabinoxylans and beta-glucans, fermentable fibers that refining removes.
- Tip
- Step away from wheat: each grain feeds a slightly different flora — barley and oats are beta-glucan stars.
- Counting
- Only the whole grain ticks the category: bran and germ must be there. White rice, ordinary pasta and white bread do not tick — they still credit their plant.
- The app's landmark
- A serving of about 50 g, every 3 days.
- Molecules
- Cereal beta-glucans
What checks it (55)
- African rice
- Amaranth (grain)
- Bamboo rice
- Barley
- Barnyard millet
- Bengal wild rice
- Black rice
- Bristly foxtail
- Brown rice
- Browntop millet
- Buckwheat
- Canary seed
- Cenchrus grain
- Corn
- Cram-cram
- Dropseed grains
- Einkorn
- Emmer
- Finger millet / ragi
- Floating sweet-grass
- Fonio
- Foxtail millet
- Hairy crabgrass
- Job's tears
- Kalahari panicgrass
- Kañiwa
- Khorasan wheat
- Kodo millet
- Kreb
- Limeum seeds
- Little millet
- Lyme grass
- Millet
- Oat drink
- Oats
- Pearl millet
- Perennial wild rice (longstaminata)
- Purple corn
- Quinoa
- Red rice
- Red sorghum
- Rye
- Sabi grass (urochloa)
- Sea rice (eelgrass)
- Sorghum
- Spelt
- Teff
- Triticale
- Whole wheat
- Wild echinochloa grain
- Wild lovegrass grains
- Wild rice
- Wild sorghum
- Yuma panic grass
- Zanduri wheat