What makes up a wheat kernel

Whole grain products are made with the whole kernel of grain. The bran outer layer contains the largest amount of fiber insoluble , B vitamins, trace minerals and a small amount of protein; the endosperm middle layer contains mostly protein and carbohydrates along with small amounts of B vitamins, iron and soluble fiber; and the germ inner part is a rich source of trace minerals, unsaturated fats, B vitamins, antioxidants, phytochemicals and a minimal amount of high quality protein.

Enriched white flour is the finely ground endosperm of the kernel. Some of the nutrients that are milled out are replaced through enrichment. Slice for slice, enriched white bread as well as other enriched grain products, are a good source of iron and or B vitamins thiamin, riboflavin, niacin and folic acid as well as complex carbohydrates.

First there are six classes of wheat: hard red winter wheat, hard red spring wheat, soft red winter wheat, soft white, hard white, and durum. All wheat kernels are composed of the endosperm, the germ, and the bran. So what composes each of these components? The endosperm is composed of protein and carbohydrates starch.

The germ is only around two percent of the seed weight and is the fertilized egg, the embryo that will produce a wheat plant. It is often removed when producing flour as the fat content can reduce shelf life. The bran typically makes up around fifteen percent of the kernel.

Each tiny seed contains three distinct parts that are separated during the milling process to produce flour. The endosperm comprises about 83 percent of the kernel weight and is the source of white flour. The endosperm contains the greatest share of protein, carbohydrates and iron, as well as the major B-vitamins such as riboflavin, niacin and thiamine.

White wheat bran contains less tannins, making the end flour product naturally sweeter — think like white wine versus red. The endosperm makes up the majority of the kernel weight — 83 percent. That nutrition, when made into white flour, provides human consumers with protein, carbohydrates, iron and B-vitamins. Fun fact: When only the endosperm is used to make flour, it is enriched with folic acid and other nutrients.

The enrichment of flour with folic acid was named one of the top ten health achievements of the past decade by the Centers for Disease Control.