fullkorn

Fullkorn is a Swedish term meaning "whole grain." In food labeling and cooking, it refers to grains or flour that include the entire edible grain kernel—the bran, the germ, and the endosperm—in forms that preserve most of the grain's natural composition. Whole grains include wheat, rye, barley, oats, corn, and spelt. In milling, fullkorn flour is produced by grinding the whole grain with minimal removal of bran and germ, as opposed to refined flour, which mostly contains the endosperm.

Food products marketed as fullkorn typically contain a substantial portion of whole grain. In Nordic countries, bread and cereals labeled fullkorn are common; many bakeries and manufacturers offer fullkorn versions of bread, pasta, and breakfast cereals. Labeling conventions vary by country; "fullkorn" indicates a higher content of whole grain relative to refined products, but it does not always specify exact percentages.

Nutrition and health: Whole grains are a source of dietary fiber, B vitamins, minerals, and phytonutrients. Regular consumption of whole grains is associated in population studies with lower risk of cardiovascular disease, certain cancers, and type 2 diabetes, as well as improved satiety and weight management. Evidence is strongest for observational associations; causality depends on overall dietary patterns and lifestyle.

Processing and culinary use: Fullkorn products tend to have a denser texture and stronger flavor than refined grain products. They are used in bread, cereals, crackers, and pasta and can be blended with refined flours for lighter texture.

Regulation and standards: Standards for whole-grain labeling vary by jurisdiction. Consumers are advised to read ingredient lists to understand the amount of whole grain in a product.