Fuldkorn: Forskelle mellem versioner

Som en del af en generel sund kost, er indtaget af fuldkorn forbundet med lavere risiko for flere sygdomme.<ref name="Heart2016">{{Cite web|url=http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/HealthyDietGoals/Whole-Grains-and-Fiber_UCM_303249_Article.jsp#|title=Whole Grains and Fiber|publisher=American Heart Association|access-date=1. December 2016|date=2016|quote=Dietary fiber from whole grains, as part of an overall healthy diet, may help improve blood cholesterol levels, and lower risk of heart disease, stroke, obesity and type 2 diabetes.}}</ref> Fuldkorn er en kilde til [[kulhydrat]]er, flere [[Næringsstof (fødemiddel)|næringsstoffer]] og [[Kostfibre|kostfiber]].<ref name="eufic">{{Cite web|url=http://www.eufic.org/article/en/expid/whole-grain-fact-sheet/|publisher=European Food Information Council|title=Whole Grain Fact Sheet|date=1 January 2009|access-date=6. December 2016}}</ref><ref name="usda1">{{Cite web|url=http://www.fns.usda.gov/sites/default/files/WholeGrainResource.pdf|publisher=US Department of Agriculture, Food and Nutrition Service|date=January 2014|title=Whole Grain Resource for the National School Lunch and School Breakfast Programs: A Guide to Meeting the Whole Grain-Rich Criteria|quote=Additionally, menu planners are encouraged to serve a variety of foods that meet whole grain-rich criteria and may not serve the same product every day to count for the HUSSC whole grain-rich criteria.}}</ref><ref name="usda2">{{Cite web|url=https://www.choosemyplate.gov/grains|publisher=US Department of Agriculture, MyPlate|title=All About the Grains Group|date=2016|access-date=6. December 2016}}</ref> Kornproteiner har lav kvalitet på grund af mangler i [[Essentiel aminosyre|essentielle aminosyrer]], hovedsageligt [[lysin]].<ref name="UNESCO-EOLSS">{{Cite web|url=http://www.eolss.net/sample-chapters/c10/E5-21-04-04.pdf|title=Impacts of agriculture on human health and nutrition – Vol. II - Improving the Protein Content and Quality of Temperate Cereals: Wheat, Barley and Rye|last=Shewry|first=PR|publisher=UNESCO - [[Encyclopedia of Life Support Systems|Encyclopedia Life Support Systems (UNESCO-EOLSS)]]|access-date=2 June 2017|quote=When compared with the WHO requirements of essential amino acids for humans, wheat, barley and rye are seen to be deficient in lysine, with threonine being the second limiting amino acid (Table 1).}}</ref><ref name="FAOcerealsquality">{{Cite web|url=http://www.fao.org/docrep/x2184e/x2184e05.htm|title=Nutritional quality of cereals|publisher=Food and Agriculture Organization of the United Nations|access-date=1 June 2017}}</ref> I modsætning hertil har proteinerne fra pseudocerealerne en høj næringsværdi.<ref name=FAOproperties2015>{{cite journal|url=http://agris.fao.org/agris-search/search.do;jsessionid=0E53708D8FB5B35BCA1BB4BBE8D7DDFB?request_locale=ru&recordID=US201600108750&query=&sourceQuery=&sortField=&sortOrder=&agrovocString=&advQuery=&centerString=&enableField=|title=Properties of extruded whole grain cereals and pseudocereals flours|journal=International Journal of Food Science & Technology|volume=50|issue=10|pages=2152–2159|authors=Robin F, Théoduloz C, Srichuwong S|date=2015|doi=10.1111/ijfs.12893|accessdate=3 June 2017}}</ref><ref name=SaturniFerretti2010>{{cite journal| vauthors=Saturni L, Ferretti G, Bacchetti T| title=The gluten-free diet: safety and nutritional quality | journal=Nutrients | year= 2010 | volume= 2 | issue= 1 | pages= 16–34 | pmid=22253989 | doi=10.3390/nu2010016 | pmc=3257612 | type=Review }}</ref>