Heilkorn

Heilkorn is a Dutch term for whole grain, referring to cereals in which the edible kernel retains all three parts of the grain: bran, germ, and endosperm. In practice, heilkorn products are made from grains that have not been refined to white flour, and they are marketed as healthier alternatives to refined grains.

The word heilkorn literally means “healing grain” or “health grain,” and it is commonly used in Dutch food labeling to signal higher fiber and nutrient content. It can denote both whole kernels used in cooking and flours or meals that are produced from whole grains (often labeled volkoren, meaning whole-wheat or whole-grain).

Common examples include wheat (volkoren tarwe), rye (volkoren rogge), barley (volkoren gerst), oats (volkoren haver), corn (maïs), and rice (rijst) when sold in whole-grain forms. Milling can produce whole-grain flour that preserves the bran and germ, but grains can also be used as kernels or flours with varying degrees of processing.

Nutritionally, heilkorn varieties are typically higher in dietary fiber, B vitamins, minerals, and phytochemicals than refined grains. They generally have a lower glycemic impact and can support satiety. Some grains contain gluten (wheat, rye, barley), which is unsuitable for people with celiac disease or gluten intolerance; oats are naturally gluten-free but may be cross-contaminated.

Uses range from bread and porridges to cereals and pilafs. Proper storage is important: whole grains and whole-grain flours can become rancid if stored in warm, light conditions, so they are best kept in a cool, dark place, with flours used within recommended periods or stored in the refrigerator or freezer.