Your Body, Your Health

Common Nutrition Terms

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Antioxidants
Substances than can inhibit reactions of free radicals, such as reactive species of oxygen, or slow the rate at which substrates are oxidized. Antioxidant research is ongoing and scientists have found numerous health benefits from many antioxidant substances. Key antioxidants found in Hodgson Mill whole grain products are Vitamin E, Selenium and Phytochemicals.

Bran
The outer layers of a kernel of grain that lie just below the hull. "Miller's bran" is produced during milling when the bran layers are removed from the grain kernel. About 14.5 percent of whole-wheat flour is bran. Bran is commonly used in baked goods and cereals to add dietary fiber and nutrients.

Carotenoids
Are a group of more than 700 compounds that produce the red, yellow, and orange colors found in many fruits and vegetables. They are antioxidants that help to strengthen the immune system by producing lymphocytes.

Endosperm
The center part of the kernel of grain and storehouse of complex carbohydrates, which provides energy to the body’s cells.

Enzymes
Proteins which catalyze chemical reactions that change the color, texture, and flavor of foods.

Gluten
A protein group found in wheat and other flours that forms the structure of the bread dough. Gluten holds the carbon dioxide (CO2) produced by the yeast and expands during fermentation, and provides the elasticity and extensibility (stretch) in bread dough. Glutenin and gliadin are the two proteins that form gluten.

Gluten-Free
Flours or other food products which are formulated without gluten. Gluten-free products are becoming more common as research continues on people with allergic reactions to the substance, such as those suffering from Celiac disease.

Insoluble Fiber
Adds bulk to the diet, helps maintain intestinal health and may help in some cancers, does not dissolve in water and is mainly found in vegetables and the bran layer of grains.

Oat Bran
The outer layers of the oat kernel that are particularly high in soluble fiber.

Phytonutrients
The health protective substances in plant foods - fruits, vegetables and grains. Plants naturally produce these substances to protect themselves against disease. When eaten by humans, phytonutrients are believed to enhance the body’s natural line of defenses against diabetes, some cancers and heart disease.

Soluble Fiber
Soluble fiber maintains lower blood sugar levels, dissolves in water and is mainly found in fruits, legumes and oats.

Wheat Bran
The outermost layer of the wheat berry, one of nature’s richest sources of natural food fiber.

Wheat Germ
The embryo or seedling plant within the grain; containing concentrated Vitamin E, minerals and protein. Can be found in toasted and untoasted varieties. Untoasted wheat germ is rich in such nutrients as carbohydrates, proteins, lipids, minerals and vitamins.

Whole Grain
Using whole kernel or ground whole kernels of a grain (barley, corn, oats, wheat and rye) in a food; contains the healthy benefits of the wheat germ.

Whole Wheat Flour
Flour produced from the whole kernel of wheat. Also called graham flour. It is usually produced in flour mills but may be ground (as at Hodgson Mill) using a stone grinding process.