With the Grain: A closer look at the nutrient quality of grain, grain-based products, and the role of organic agriculture 
July 2012
Author(s): Erin Smith, Charles Benbook and Donald R. Davis
Grains are often an important part of a healthy and nutritious diet. But not all grains or grain products are created equal. Whole grains provide many health benefits and are important in the prevention of chronic diseases. Increasing research has shown that many of the health benefits of whole grains come from not only the higher fiber content, but also their rich variety of vitamins, minerals and health promoting phytochemicals, many with antioxidant activity.
The Organic Center is taking a closer look at the factors that influence the nutrient content of grains, and asking—are there ways to improve the nutrient quality of grains? What role does organic cultivation have to play in this? Can organic grains help further boost the nutrient advantage of whole grains?
We hope a better understanding of the nutritional quality of grains will help consumers make smarter food choices and benefit from the potential health promoting qualities of whole grains. In addition, a better understanding of the influences from seed to table will show ways in which nutrient contents can be improved.
