Sentences with phrase «whole grains per serving for»

Also, their pastas are certified gluten free, which makes me happier that I'm serving 19 grams of whole grains per serving for dinner.

Not exact matches

«All of our Big G cereals contain at least ten grams of whole grain per serving and many also deliver underconsumed nutrients for specific populations like vitamins A, C, D, calcium and iron.»

The company also set two goals for the next 10 years: to cut the average added sugar per serving by 25 % and saturated fat per serving by 15 %, in addition to adding more whole grains, fruits, vegetables and low - fat dairy into its array of products.

Unless the first ingredient is 100 % whole grain, has less than 200 calories per serving, 8g of sugar and at least 4g of fiber then don't buy it, says Kristen Carlucci, RDN, Nutrition Expert for Pitney Bowes Inc..

These include: 100 % whole grain cereals, whole grain crackers, and / or whole grain bread (look for the options that provide at least 3 g of fiber per serving).

Double tap for turkey meatballs over zoodles This delicious combination is perfect for dinner or lunch Full instructions on how to make meatballs below plus I included @ 21dayfix container info for any on that program Makes 4 servings, 3 medium meatballs per serving (about 1 red, 1/2 yellow, 1/4 green per serving) Ingredients: 1 lb of ground turkey 1 teaspoon of Himalayan Salt (or sea salt) 1 teaspoon of paprika everything spicy @flavorgod seasoning (to taste) 1 large egg, lightly beaten 1/2 — 1 cup diced white onion 1 can diced tomatoes 1 cup whole grain quick cooking oats 2 cloves of garlic, minced 1 tablespoon of dried parsley

I also prefer using coconut flour and shreds versus the oil for more of a «whole foods» approach, since coconut oil has been stripped of all the coconut's fiber vitamins, and minerals which coconut fiber actually contains Coconut flour is not stripped of beneficial fiber like refined, regular flour is, and it's a lot lower in fat than coconut oil and much richer in fiber than all grains per serving.

Try for 2 to 4 servings of fruit per day, 4 to 6 servings of vegetables per day, and 6 to 10 servings of whole grains per day.

Food groups were formed based on a semiquantitative food frequency questionnaire (12); for example, the whole - grain group was formed as the sum of the number of servings per week of dark bread, brown rice, whole - grain breakfast cereal, bran, wheat germ, and a miscellaneous whole - grain item (13).

The researchers found that, for a meat eater, replacing one daily serving of red meat (processed or unprocessed) with a serving of nuts per day was associated with a 21 - percent lower risk of diabetes; substituting low - fat dairy, a 17 - percent lower risk; and substituting whole grains, a 23 - percent lower risk.

He shared a study of over 100,000 adults showing that the substitution of 1 serving per day fish, poultry, nuts, legumes, low - fat dairy or whole grains for 1 serving of red meat was associated with a 7 - 19 % lower mortality risk.

The 2005 Dietary Guidelines for Americans recommends eating at least three servings (equivalent to 3 ounces) of whole - grain products per day.

Studies have consistently found that individuals with three or more servings of whole grain foods per day have a 20 to 30 percent lower risk for atherosclerotic cardiovascular disease compared to individuals with lower intakes of whole grains.7,8,21 - 24 Researchers have also observed that diets rich in whole grain foods tend to decrease LDL cholesterol (the «bad» cholesterol), triglycerides, and blood pressure, and increase HDL cholesterol (the «good» cholesterol).25

In the Framingham Offspring Study (McKeown et al., 2002), whole - grain consumption in the highest quintile (13 to 64 servings per week) was associated with a significant decrease in fasting insulin compared to the lowest whole - grain consumption (0 to 1.5 servings per week) after adjusting for known confounders (P = 0.01).

In the Iowa Women's Health Study the protected quintile for ischemic heart disease was an average of 3.2 whole - grain servings per day (Jacobs et al., 1998).

Whole grain cereals (Look for those with three grams of dietary fiber or more per serving, including those made from whole wheat, wheat bran, and oWhole grain cereals (Look for those with three grams of dietary fiber or more per serving, including those made from whole wheat, wheat bran, and owhole wheat, wheat bran, and oats.)

Skip the refined grains and go for whole: a 17 % higher risk of diabetes is associated with eating five or more servings of white rice per week, compared to eating white rice less than once a month.