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The wheat kernal is the seed from which the wheat plant grows. Each
tiny seed contains three distinct parts that are separated during the
milling process to produce flour. The kernal of wheat is a "storehouse" of
nutrients essential to the human diet.
Endosperm
..about 83 percent of the kernal weight. It is the source of white
flour. The endosperm contains the greatest shoare of the protein
in the whole kernal, carbohydrates, iron as well as many B-complex
vitamins, such as riboflaavin, niacin, and thiamine.
Bran
..about 14 1/2 percent of the kernal weight. Bran is included in whole
wheat flour and is also available separately. Of the nutrients in
whole wheat, the bran conatins a small amount of protein, larger
quantities of the B-complex vitamins listed above, trace minerals,
and indigestible cellulose material also called dietary flour.
Germ
..about 2 1/2 percent of the kernal weight. The germ is the embryo
or sprouting section of the seed, usually separated because of the
fat that limits the keeping quality of flour. Of the nutrients in
whole wheat, the germ contains minimal quantities of protein, but
a greater share of B-complex vitamins and trace minerals. Wheat germ
can be purchased separately and is included in whole wheat flour.
Carbohydrate
Complex Carbohydrate-Wheat flour is a good source of complex carbohydrate,
the most efficient source of energy available to the human body.
Fiber-Fiber is the undigestible carbohydrate in food which acts like
a broom to sweep our digestive tract. One slice of whole wheat bread
contains 1.5 grams of dietary fiber; one slice of white bread contains
0.5 grams.
Protein
Wheat foods are moderate sources of incomplete protein. This means
that while wheat and other cereal grains may contain all eight of
the amino acids necessary for good health, not all eight are found
at adequate levels. However, combining wheat or other cereal grains
with animal proteins or legumes makes the grain protein complete.
Within the cereal group, wheat conatins more protein than rice or
corn.
Fat
Fats account for 2 to 23 percent of wheat foods, although wheat alone
contains very little fat. Most often, the fat content in wheat foods
results from fat added in production, such as the oil or shotening
found in many baked or fried wheat foods. Bread and pasta products
are low-fat foods because by weight, is wheat flour.
Information found at www.smallgrains.org.
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