Whole grains and grain products are typically high or low in fiber?

Whole grains and grain products are typically categorized as high in fiber. This is because whole grains include all parts of the grain kernel: the bran, endosperm, and germ. The bran, in particular, is the outer layer of the grain that contains a significant amount of dietary fiber, which contributes to various health benefits such as improved digestion, lower cholesterol levels, and a reduced risk of certain chronic diseases.

When grains are refined, as in the case of white bread or white rice, the bran and germ are removed, significantly reducing their fiber content. Therefore, whole grains, which retain their complete structure, provide a much higher fiber content compared to their refined counterparts. This characteristic makes whole grains an essential part of a healthy diet, promoting regularity and aiding in satiety, which can help with weight management.

In summary, the high fiber content in whole grains and grain products is a crucial factor in their nutritional value and health benefits.