The wheat kernel, somtimes called the wheat berry, is the seed from which the wheat plant grows. Each tiny seed contains three distinct parts that are seperated during the milling process to produce flour. The kernel of wheat is a storehouse of nutrients essential to the human diet. Top

Endosperm - Top

....about 83 percent of the kernel weight. It is the source of white flour. The endosperm contains the greatest share of the protein in the whole kernel, carbohydrates, iron as well as many B-complex vitamins, such as riboflavin, niacin, and thiamine.

Bran - Top

....about 14 1/2 percent of the kernel weight. Bran is included in whole wheat flour and is also available separately. Of the nutrients in whole wheat, the bran contains 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 - Top

....about 2 1/2 percent of the kernel 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.