Is Cream of Wheat considered a whole grain or has it been processed?
Asked by vmitch on May 09, 2008 in Nutrition

Can Cream of Wheat be used as a starchy carbohydrate, or has it been processed and is therefore considered a "white food"?


Cream of Wheat, invented in 1893, is neither entirely whole grain nor highly processed. It is made from the “first break rolls” when the wheat kernel, consisting of germ, bran and endosperm, is chopped into large fragments and passed through a course sieve. Some of the highly nutritious germ and bran do pass through the sieve. White flour, on the other hand, is rolled six times before it is passed through a fine sieve. White flour contains only endosperm, with the germ and bran removed. Cream of Wheat is good for you, supplying nearly 50% of the iron and 20% of the calcium needed in one day. I would never group Cream of Wheat with empty-calorie white foods; however, as hot cereals go, Wheatena is a better choice. Wheatena’s mix of wheat bran, wheat germ, and toasted crushed wheat has more fiber and trace nutrients.

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