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dc.contributor.authorUnited States Department of Agricultureeng
dc.date.issued2012-09eng
dc.descriptionPostereng
dc.description.abstractWhole grains are important sources of nutrients like zinc, magnesium, B vitamins, and fiber. There are many choices available to make half your grains whole grains. But whole-grain foods should be handled with care. Over time and if not properly stored, oils in whole grains can cause spoilage. Consider these tips to select whole-grain products and keep them fresh and safe to eat.eng
dc.identifier.urihttp://hdl.handle.net/10355/16079
dc.languageEnglisheng
dc.publisherUniversity of Missouri Extensioneng
dc.relation.ispartofcommunityUniversity of Missouri-Columbia. Extension.eng
dc.relation.ispartofseriesMX - Miscellaneous Publications from Other Programs (University of Missouri--Columbia. Extension) ; 977eng
dc.rightsArchive version. For most recent information see extension.missouri.edu.eng
dc.source.harvestedUniversity of Missouri--Columbia. University Extension. Extension website.eng
dc.subjectproper storingeng
dc.subjectnutrientseng
dc.subjectvitaminseng
dc.subjectfibereng
dc.subjectshelf lifeeng
dc.subject.lcshGrain in human nutritioneng
dc.subject.lcshNutritioneng
dc.titleMyPlate: Choosing whole-grain foods: 10 tips for purchasing and storing whole-grain foodseng
dc.typeDocumenteng


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