What is Whole Grain - AnnyTessy Blog

Whole Grains

Whole grains are the entire seed of a plant. This seed (industry calls a "kernel") is made up of three key edible parts – the bran, the germ, and the endosperm – protected by an inedible husk that protects the kernel from assaults by sunlight, pests, water, and disease.

Whole Grains are Healthier

Whole grains contain all three parts of the kernel. Processing and refining normally removes the bran and the germ, leaving only the endosperm. Without the bran and germ, about 25% of a grain’s protein is lost, along with at least seventeen key nutrients. Processors add back some vitamins and minerals to enrich refined grains, so refined products still contribute valuable nutrients. But whole grains are healthier, providing more protein, more fiber and many important vitamins and minerals.

Parts of a Whole Grain

All grains start life as whole grains. In their natural state growing in the fields,

The Bran

The bran is the multi-layered outer skin of an edible kernel. It contains important antioxidants, B vitamins and fiber.

The Germ

The germ is the embryo which has the potential to sprout into a new plant. It contains many B vitamins, some protein, minerals, and healthy fats.

The Endosperm

The endosperm is the germ’s food supply, which provides essential energy to the young plant so it can send roots down for water and nutrients, and send sprouts up for sunlight’s photosynthesizing power. The endosperm is by far the largest portion of the kernel. It contains starchy carbohydrates, proteins and small amounts of vitamins and minerals.

Nutrients are lost when whole grain is refined. Man tried to enriched the whole grain after processing but only little bits and few componenets are added back. and usually not in their original proportions.  Whole grain (brown) rice and white (refined) rice are two example of unprocessed and processed rice grain.

Whole grains can be eaten whole, cracked, split or ground. They can be milled into flour or used to make breads, cereals and other processed foods. If a food label states that the package contains whole grain, the "whole grain" part of the food inside the package is required to have the same proportions of bran, germ, and endosperm as the harvested kernel does before it is processed.

Finding Whole Grains

Whole grains currently make up far less than half of all grains on supermarket shelves (though growing every day!). Now that health professionals urge consumers to eat at least half of their grains as whole grains, This Whole Grain Product Finder can make finding whole grains a snap.

Ref: http://wholegrainscouncil.org