MyPlate advises individuals to consume half of their grain servings each day as whole grains. This equates to about 3 ounces. Food manufacturers have taken note of this and many are reformulating their products and offering new ones as whole grain.
A package of one such product caught my eye in the grocery store:?Whole Grain Fig Newtons. They are considered a good source of whole grains because they contain 8 grams of whole grains per serving. To be an excellent source of whole grains a product needs to contain at least 16 grams per serving. Manufacturers have also come out with whole grain Wheat Thins and Whole Grain Triscuits. To make this easy to understand, we created the chart on this page which shows a calorie comparison between these snacking products and whole cooked grains.
While it is great that cookies are made with whole grains, they really shouldn’t count as a whole grain serving because they contain added sugar. They are a better cookie choice for those who can afford to imbibe. These cookies and crackers are clearly not the lowest calorie choices for those trying to lose weight.
1 ounce cooked oatmeal 17
1 ounce cooked brown rice 31
1 ounce cooked barley 34
1 ounce cooked whole wheat pasta 35
1 ounce whole grain bread 76
1 ounce whole grain Fig Newtons 100
1 ounce whole grain Triscuits 120
1 ounce whole grain Wheat Thins 121
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.