Kashi 7 Whole Grain Pilaf Serving Size

Kashi 7 Whole Grain Pilaf Serving Size
Photo Credit brown rice image by Steve Lovegrove from Fotolia.com

Kashi is a food company specializing in natural convenience foods such as breakfast cereals, frozen meals, energy bars and grain mixes. The 7 Whole Grain Pilaf is one of Kashi's original offerings. According to Kashi packaging, one serving equals 1/2 cup cooked pilaf, equal to 140 g, or 4.9 oz. In this serving, you get a substantial amount of nutrition.

Ingredients

The seven grains included in Kashi's pilaf are whole oats, brown rice, rye, hard red wheat, triticale, buckwheat, barley and sesame seeds. The pilaf contains no sodium or added sugars. The 2.5 g of fat in each serving comes naturally from the grains and sesame seeds.

Nutrition

A 1/2-cup cooked serving of the pilaf fulfills the minimum recommendations for whole grains made by the U.S. Department of Agriculture. The Seven Whole Grain Pilaf also provides 6 g of fiber, which is 22 percent of the recommended dietary allowance (RDA), based on a 2,000-calorie diet. Fiber is essential to digestive health and function, and may help lower your cholesterol. Kashi 7 Whole Grain Pilaf provides 6 g of protein and 8 percent of the RDA for iron per serving.

Comparison to Other Grains

One serving of Kashi 7 Whole Grain Pilaf contains 170 calories. An equivalent 1/2-cup serving of cooked quinoa contains just 111 calories and a 1/2-cup cup serving of cooked brown rice contains 109 calories. These singular grains contain less fiber and protein per ½-cup serving, however.

Uses

Enjoy a 1/2-cup serving of the pilaf as a breakfast cereal, topped with raisins, chopped apple, milk and a drizzle of honey. Make the pilaf into a savory side dish by cooking it with chopped onions, garlic, mushrooms and chicken stock. Add roasted sweet potato cubes, herbs and black beans to a full cup -- two servings -- of cooked Kashi 7 Whole Grain Pilaf for a filling, vegan main course.

References

Article reviewed by JudithT Last updated on: Jan 23, 2011

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