What Is The Definition of Whole Grains?
Kernels that contain all the essential parts and naturally-occurring nutrients of the entire grain seed are considered whole. If the grain has been cracked, crushed, rolled, extruded, and/or cooked, the end product should deliver the same rich balance of nutrients that are found in the original grain. The three nutritious layers of the grain are the bran, the endosperm, and the germ. In refined white flour, only the endosperm is used. The different parts of a kernel of grain provide the following nutrients: Bran – The coarse outer layer of a kernel provides: • Fiber • B Vitamins – thiamin, riboflavin, niacin and folic acid • Minerals – magnesium, selenium, zinc, copper, iron, and manganese • Protein • Phytonutrients Endosperm – The starchy center contains: • Carbohydrates • B Vitamins in small amounts • Protein Germ – The smallest part is rich in the following nutrients: • B Vitamins • Vitamin E • Minerals • Enzymes • Essential Fatty Acids • Phytochemicals, – Also called phytonutrients
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