Tips on Nutrition

"When wheat is ground into flour, the bran and germ can be removed, and that decreases the amount of fiber in wheat products," says Elizabeth Hill, a registered dietitian with the Food and Nutrition Information Center, based at the ARS National Agricultural Library, Beltsville, Maryland. "So look for the term 'whole wheat' on the food label ingredient list, not just the word 'wheat,' if you're watching your fiber intake." Some breads labeled simply 12, 9, or 7 grain, for example, could have just one-third the fiber of similarly labeled whole-wheat breads.

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