What makes a grain whole?

A whole grain is “whole” if it contains all three parts of the grain kernel: the bran, the endosperm and the germ.
When whole grains are processed, the bran and germ are often removed, along with all of their nutrients and much of the fiber. Scientists believe that the fiber, vitamins, minerals and other substances contained in whole grains work together to provide maximum nutrition and health benefits.

• Coarse outer layer of the kernel
• Contains the most fiber in addition to antioxidants, phytonutrients, iron, zinc, copper, magnesium and B vitamins

• Largest part of the kernel
• Contains most of the carbohydrates and protein

• The “heart” of the grain and source of new growth
• Rich in B vitamins, minerals, heart healthy oils, antioxidants and phytonutrients

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