A Flavor and Cost Review of Whole Grains

Since I made the maple raisin scones using millet flour, I have been interested in learning more about whole grains. Since my use of millet flour was such a success, what other whole grains could I use?

Grains are the seeds of certain plants. Inside the seed is the germ, and attached to the germ is a starch called the endosperm. Both are protected inside the bran that surrounds them. When grains are refined, the bran and germ are stripped away, leaving the starchy part that is less nutritious. When in the grocery store, look for labels that list whole wheat flour, whole oats, or other whole grains. Wheat flour is not a whole grain.

The following chart is adapted from the Whole Foods Market Magazine, North Atlantic Region, Spring 2011. The chart lists all of the whole grains along with their characteristics and other intereting food facts.

The economist in me also decided to do a cost comparison among the whole grains. So I searched for each whole grain on Amazon, and chose the first one listed to create a relative whole grain price index. I divided the price per ounce for each of the whole grains. It is interesting to note that the spread among the prices for the whole grains is not too large, although rye is the least expensive and quinoa is the most expensive. Compared to alternative sweeteners, whole grains are a relatively good deal!

If you are willing to buy in bulk, Whole Foods Market allows customers to special order bulk items in “case” quantities to receive a 10% discount off regular bulk retail price. It’s another way to keep your grocery bills on a budget.

I now have my sights on some other whole grains to try…which do you plan to try, or which ones do you already use?

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One response to “A Flavor and Cost Review of Whole Grains

  1. I love this!

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