Parts of Grain Kernel
Mar 6th, 2008 by Susan
The bran and the germ are rich sources of vitamins and minerals. However, these parts are often removed in the milling, or grinding, process.
The bran contains fiber, which gives whole-grain flour a rough texture and a dark color that some people don’t like. Fiber, also called cellulose, can’t be digested, but it provides bulk, which helps move waste minerals through the intestines.
The germ has a distinctive, nutty flavor. You may have had wheat germ at one time or another - maybe as a topping for pudding or other desserts. The germ has a higher fat content than the other parts of the grain. If whole-grain flour is stored for a long time under poor conditions, the fat turns rancid (stale). The flour sometimes gets a spoiled “off” flavor.
The endosperm is the part that is kept when making refined white flour. It is made up mostly of starch. It has the delicate flavor and smooth texture that most people like for things they bake. Unfortunately, it is low in vitamins and minerals. Refined flour is often enriched (by adding iron and three B vitamins) to make it more nutritious. Sometimes it is even fortified - extra nutrients are added that may not have been in the grain originally. For example, although vitamin C is not normally found in grain, it is sometimes added to a grain product, such as cereal, to fortify it.
However, remember that even enriched, fortified, and restored grains have had the bran itself removed. And it’s the bra that contains the fiber that’s so helpful to the intestines in getting rid of body wastes.
