Manufacturers of foods containing whole grains in specified amounts are allowed a health claim for marketing purposes in the United States, stating: "low fat diets rich in fiber-containing grain products, fruits, and vegetables may reduce the risk of some types of cancer, a disease associated with many factors" and "diets low in saturated fat and cholesterol and rich in fruits, vegetables, and grain products that contain some types of dietary fiber, particularly soluble fiber, may reduce the risk of heart disease, a disease associated with many factors". Quinoa and amaranth are the most nutritious grains due to their high content and quality of proteins, with high levels of lysine and other essential amino acids. In contrast, the proteins of the pseudocereals have a high nutritional value, close to those of casein (the main protein in milk). Supplementation of cereals with proteins from other food sources (mainly legumes) is commonly used to compensate for this deficiency, since the limitation of a single essential amino acid causes the others to break down and become excreted, which is especially important during the period of growth. Ĭereal proteins have low quality, due to deficiencies in essential amino acids, mainly lysine. Their effects on gastrointestinal health, risk of obesity and cognition need further evaluation. As components of breakfast cereals, whole grains are associated with improved micronutrient intake and lower risk of several diseases. Whole grains are a source of multiple nutrients and dietary fiber, recommended for children and adults in several daily servings containing a variety of foods that meet whole grain-rich criteria. The same rice, with almost all bran and germ removed to make white rice
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