Why is it convenient to eat whole grains?

Grains such as wheat, barley and oats can be added to soups or baked goods to increase their nutritional value.

In the era of carbohydrate-reduced diets, the benefits that grains bring to health are sometimes forgotten. Since prehistoric times, grain-based products have been the main food of agricultural societies. Almost all cultures have a basic cereal around which their diet is centered. Currently, thanks to modern agricultural techniques and efficient transport, we can try a huge variety of grains. Despite having access to cereals from all over the world, we continue to depend mainly on wheat, which is ground to make flour and with it bread. To a lesser extent, we also eat corn, rice, oats, barley, millet and some exotic grains. Whole grains are rich in complex carbohydrates, fiber and many vitamins and minerals. They also have a low fat content, and when eaten together with beans or other legumes, they are a rich source of protein. Nutritionists urge the population to eat more grain-based products as a healthy substitute for fatty foods, and recommend that we prepare more foods that contain grains, such as breads, cereals, pasta and rice, combined with dried beans or peas or other legumes.