Wheat kernel

Wheat is the primary grain used in U.S. grain products — approximately three-quarters of all U.S. grain products are made from wheat flour. The kernel or wheat berry, is the seed from which the wheat plant grows. The kernel’s size generally ranges from 5 to 9 mm long and weighs between 35 to 50 mg.

Wheat kernels are loaded with nutrients because they are whole grains. A cup of cooked berries has about 300 calories and is packed with vitamins, fiber, protein, and iron.

Each tiny seed contains three distinct parts that are separated during the milling process to produce flour —the endosperm, bran and germ

Bran
The bran is the multi-layered outer skin of the edible kernel and makes up around 14.5 percent of its weight. The bran contains a small amount of protein, trace minerals, and dietary fiber – primarily insoluble. The bran is an excellent source of insoluble fiber, which makes its inclusion in whole wheat flour valuable to improving digestive health for the end consumer.

Endosperm
Endosperm is about 83% of the kernel weight and the source of white endosperm flour. It has a high portion of protein, along with carbohydrates and iron. The endosperm is also a source of soluble fiber.

Germ
The germ is the embryo which has the potential to sprout into a new plant. It is the center of the kernel and only 2.5 percent of its weight. The germ contains minimal quantities of high-quality protein and a greater share of B-complex vitamins and trace minerals. Germ is often separated from flour during milling because the germ’s high fat content can limit the shelf life of flour.
Wheat kernel