Eating wholegrains at breakfast
Why eat wholegrains at breakfast?
Wholegrains cereals can play an important role in reducing coronary heart disease risk. Research has shown 2–4 serves of wholegrains a day can reduce the risk of heart disease by as much as 40 per cent.
Wholegrain foods offer more nutritional benefits than white or refined grain foods like white bread. This is because they have undergone less manufacturing and processing meaning they contain more of the natural grain. This is where lots of the nutrients are contained like dietary fibre, vitamins B and E and minerals. Choose wholegrain varieties wherever possible.
Tips for making your breakfast more heart-healthy
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Watch out for hidden added sugars in breakfast cereals.
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Try a wholegrain or high fibre breakfast cereal like rolled oats, porridge or untoasted muesli.
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Swap white bread for wholemeal or wholegrain.
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Look for the words ‘wholegrain’ or ‘wholemeal’ on the label.
What does 1 serve of grains look like?
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Bread - 1 slice (40g)
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Cooked porridge - ½ cup (120g)
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Wheat cereal flakes - ⅔ cup (30g)
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Muesli - ¼ cup (30g)
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Dry rolled oats – ½ cup (45g)
