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Whole Grains and Health


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Slow Non‐starch RS Retrograded amylose Fermented polysaccharides Soluble β‐glucan, arabinoxylan, pectin Partially (dietary fibre) Insoluble Cellulose, hemicelluloses fermented Oligosaccharide Fructans Fermented

Cereal Starch Arabinoxylan β‐Glucan Cellulose Glucomannan Galactan
Wheat 68 8.1 0.8 2.0 –* 0.3 Barley
60 7.9 4.3 3.9 0.2 0.2 Rye 69
8.9 2.0 1.5 0.3 0.3 Triticale 53 10.8
1.7 2.5 0.6 0.5 Sorghum 77 2.1 0.2
2.2 0.1 0.15 Corn 78 5.2 2.0
0.2 0.6 Oats 50 3.1 4.3 2.3
Brown rice 66 2.6 0.13 2.6
Pearl millet 63 2.5 1.5

      “Dietary fibre means carbohydrate polymers with ten or more monomeric units,* which are not hydrolysed by the endogenous enzymes in the small intestine of humans and belong to the following categories:

      1 Edible carbohydrate polymers naturally occurring in the food as consumed,

      2 Carbohydrate polymers, which have been obtained from food raw material by physical, enzymatic or chemical means and which have been shown to have a physiological effect of benefit to health as demonstrated by generally accepted scientific evidence to competent authorities,

      3 Synthetic carbohydrate polymers which have been shown to have a physiological effect of benefit to health as demonstrated by generally accepted scientific evidence to competent authorities.

      *Decision on whether to include carbohydrates from three to nine monomeric units should be left to national authorities.