Grains, pasta, bread

These are rye, wheat, barley, oats, corn, rice, millet, and buckwheat. Products made from grains include cereals and flour. Grains are made up of the same nutrients, only the amounts differ. They contain 7.5–13% protein. Wheat has the most protein, while rice has the least. Carbohydrates range from 55–70% (corn has the most starch, oats the least). Grains contain 2.2–6.2% fat (oats have the most, barley the least). They are rich in vitamins – B group and E, minerals – phosphorus, potassium, magnesium.
The main type of flour is wheat, and its nutritional value depends on its coarseness. Cereals are healthy, cracked, and processed grains. Grains are ground and polished; the latter have lower nutritional value. Flakes are grains steamed, rolled, and dried. Pasta is preserved, dried wheat flour dough, shaped into various forms: tubes, shells, elbows, etc.
Bread is easily digestible because the crumb is soft and porous. The composition of pastry products is similar to that of bread. Nutritional value: protein – 4.7–8.3%; carbohydrates – 40–50%; vitamins – B1, P, PP; minerals – Ca, Mg, Fe, P. It is recommended to eat non-greasy and unsweetened bread, grain, and cereal products daily. These food products provide energy to the body and are the main source of dietary fiber.
It is recommended to consume 6–11 servings of these food group products daily. One serving consists of:
1 slice of bread (30 g), 1/2 cup of pasta, rice, flakes, or other porridge.

Source | Dietary Treatment in General Practice | Dietitian Doctor Jūratė Dobrovolskienė