Tag: Wheat kernel

Over 90% of wheat's grain is comprised of the endosperm, but the entire edible portion, known as the wheat berry or kernel, is a complex structure with three distinct parts. Understanding what part of wheat can you eat is crucial for deciphering nutritional labels and making healthier food choices.

The wheat germ constitutes a small, but nutritionally mighty, portion of the wheat kernel, typically making up only about 2.5% of its total weight. Despite its size, this embryonic part is packed with vitamins, minerals, and healthy fats, which is why its inclusion is key to what makes whole-grain products superior in nutritional value.

Approximately 95% of products made from white flour are enriched after the bran and germ are removed, but they still lack the fiber and nutrients found in whole grains. This demonstrates the nutritional importance of understanding what are the three parts of a grain of wheat and how they are used.

According to the Mayo Clinic, the bran, or outer coating of the wheat kernel, contains the vast majority of its fiber. During the refining process that produces white flour, this crucial, fiber-rich layer is stripped away, leaving only the starchy endosperm and a product with minimal fiber content. Knowing which part of wheat has the most fiber is key to making informed dietary choices for better health.

According to the Whole Grains Council, whole wheat flour includes the entire wheat kernel, which consists of the bran, endosperm, and germ. This means that, unlike refined white flour where the germ and bran are removed during milling, whole wheat flour retains the nutrient-rich germ.

Over 80% of wheat kernel weight comes from the endosperm, yet the much smaller bran layer contains the vast majority of the grain's fiber. Knowing where is most of the fiber located in a kernel of wheat helps to understand the nutritional differences between whole and refined grains.

White flour is derived from the endosperm of the wheat kernel, which constitutes 82 to 86% of the grain's weight. During the milling process, the bran and germ are removed, leaving a refined, starchy powder that is the basis for various baked goods.

The milling industry removes nutrient-dense wheat germ from white flour to extend shelf-life, which means this valuable component is often lost in processed products. While officially known by scientific names like *Triticum aestivum germ*, its most widely used and common name is simply **wheat germ**. This article clarifies the name, nutritional profile, and practical uses of this powerhouse ingredient.

Making up approximately 14.5% of a wheat kernel's weight, the bran serves a dual purpose: protecting the seed and providing concentrated nutrients. This protective outer layer is what makes whole-wheat products so nutrient-dense, yet it is often stripped away during the refinement process to create white flour.

Comprising only about 2.5% to 3.5% of the entire wheat kernel, wheat germ is the nutrient-packed embryo from which a new plant would sprout. This small, potent component leads many to wonder: is wheat germ a grain itself, or something else entirely? The answer lies in understanding the whole grain's unique structure and how it is processed for food.