A Closer Look On Wheat Grain

structure of a wheat grain

Have you taken some of your time to take a closer look on grains like rice and wheat? Did you know that aside from carbohydrates, whole grains have high levels of antioxidants, vitamins, minerals, and other nutrients? Let us take a closer look on a piece of wheat grain to know better the benefits we can get from it.

Did you know that there are six outer coverings around a grain of wheat? These outer coverings are known as bran. It is about 14.5 percent of the kernel weight. The bran provides fibers to aid in keeping the intestinal tract fully active. Bran is rich source of vitamin B complex, iron and protein to help our body produce red blood cells. In the deepest or sixth layer of this outer covering, there are substances of real value for the growth and repair of body cells, the proteins. It also contains phosphorus that is necessary in building strong and health nerve tissue. We can also get significant quantities of vitamin E, antioxidants and phytochemicals from bran. Manufacturers remove the bran of the wheat in processing it to flour because it tends to spoil the flour when stored for length of time.

The central portion of wheat is known as endosperm. This is about 83 percent of the kernel weight. It is the only part of the grain that is saved when wheat is refined and made into white flour. This part of the grain is composed mainly of carbohydrates and starches that provide fuel energy and strength for the muscles. Other proteins, known as gluten and gliadin, are also found in this white center, as well as soluble fibers, iron and major B-vitamins, such as riboflavin, niacin, thiamin and folic acid. Although this starchy part of the grain is good, yet many valuable elements are lost from the grain when the flour is refined.

The heart of the wheat is called germ or embryo. It represents only 2 percent of the grain. This is the part that sprouts and grows when a grain of wheat is planted. It contains minimal quantities of high protein and a greater share of B-complex vitamins and trace minerals. Germ is one of the richest sources of vitamin B1 or thiamine, which is essential for the normal functioning of the nervous system; proper action of the digestive organs; and for promoting normal growth in the children and young people. Like the bran, the germ of the wheat is also thrown away in modern flour refining processes because of the fat content (10 percent) that limits flour’s shelf-life.

Studies have shown that eating more whole grains may help reduce the risk of heart disease, cancer and diabetes. Whole grains may lower triglycerides, improve insulin control, help in weight management, and slow the build-up of arterial plaque.

Different parts of the wheat grain are used to make different types of flour. White flour is made from the endosperm only. Wholemeal flour uses all parts of the grain: the endosperm. Brown flour contains about 85 percent of the original grain, but some bran and germ have been removed. If, after milling, the three parts of the original grain – the germ, bran and endosperm are kept in their original proportions, they still qualify as whole grains.

Like the wheat, the rice grain is also enclosed in an outer covering containing many of the vitamins and minerals that is important to health. Yet these substances are intentionally removed so that the polished rice may be stored for longer periods of time. Through this polishing process, many children are robbed of the vital elements so necessary for a growing child. They are starved while trying to grow up devitalized foods, the best parts of the grain having been lost or thrown away.