Grains are usually processed for commercial consumption.
Many processed foods are sourced from grains, including corn, wheat, rice, oats and barley. For such a wide variety of products to be made from them, the original form of the grain is modified. During processing, the nutritional quality of a product is usually altered in some way.
Milled
The bran and germ of different grains contain small amounts of fat, which can cause a grain to go rancid if left out at room temperature for long amounts of time. To increase the shelf life of different grains, producers remove the bran and germ while grinding grains into a fine powder or flour. Though the shelf life is extended, fiber, iron and B vitamins are lost in the process of milling.
Refined
Refined grains are the same as "milled" grains, but the term "refined" is used much more widely. Examples of refined grains are most "white" products, such as white bread, white rice, pasta, tortillas and crackers. Overall, the American Heart Association recommends that at least half of grains consumed be from whole grains. They association suggest looking for the words "whole wheat", "Graham flour", "oatmeal", "whole oats", "brown rice", "wild rice", "whole-grain corn", "whole-grain barley", "whole-wheat bulgur" and "whole rye" as one of the first ingredients in an ingredient list on a product.
Enriched
The B vitamins that are lost through milling are considered essential for energy and for maintaining general health, so producers add back thiamin, riboflavin, niacin and folic acid through the process of enrichment. Iron may also be added back, improving the nutritional quality of the product. According to the United States Department of Agriculture, fiber is not added back through the process of enrichment. However, some foods are made from a mixture of whole grain and refined grains, meaning that there will still be some fiber content present. Fiber might also be added to products in the form of malodextrin, inulin, polydextrose, oat fiber or resistant starches, but if the form of fiber is not naturally occurring, then the process of adding them is not technically "enrichment". According to the American Dietetic Association, enriching specifically means adding back nutrients that were lost during food processing.
Fortified
According to the book, "Discovering Nutrition", the process of fortification makes grain products healthier by adding nutrients to food which are not naturally occurring in consistently significant amounts. Since fortified amounts of iron and folic acid are not naturally found in corn cereals or rice, the addition of those nutrients represents fortification. The U.S. Department of Agriculture discusses how fortification can help to meet essential nutrient needs, especially for women who are pregnant or breastfeeding.
Tags: added back, also added, bran germ, Department Agriculture, different grains, folic acid