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March is whole grain month!

What you need to know
FAQs
Make the switch!​
Scientific background

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What you need to know

Starches are found in foods like bread, pasta and rice. In a balanced diet, starchy foods are the main source of energy; they play an important role in a healthy diet.

Where possible, choose whole grain products (watch our video for examples). Whole grains are a better source of fibre, nutrients and healthy bioactive compounds.

However, just because a food is whole grain, it doesn’t mean “eat all you want”. Mind your portion size as whole grains contain similar amounts of energy as refined versions. Check the labels, as some products high in whole grain can also be high in sugar, fat or salt.

Watch video



FAQs

Did you know that looking for foods “high in fibre” does not guarantee that the products are “whole grain” since fibre can be added. Although “whole grain” is not yet used consistently, you can also look for the word “whole” on the label. The grain should be the first or second ingredient listed.

Be aware that not all whole grain products will have the word “whole” on the label. Bulgur or oats, for example, may only list “bulgur” or “oats” as the ingredient. That’s because these product themselves are considered whole grains!

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Make the switch!​

Many national dishes are traditionally made with refined grains. Break cultural barriers by switching your favourite recipes to whole grain! Look for the whole grain version in the shops, or why not try making your own? Whole grains can add taste, texture and nutritional value to meals, plus your friends and family will be impressed by your creativity!





Scientific background

Whole grains can make an important contribution to our health and wellbeing.

There is growing evidence that eating whole grain products regularly as part of a healthy diet and lifestyle, may help maintain a healthy weight and reduce the risk of many common diseases such as like heart disease, certain types of cancer and diabetes.

Learn more