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

Germ of wheat

Wheat is known to have been cultivated in Europe and Asia as far back as 9,000 years ago. Wheat grains contain three parts: the germ, the kernel or endosperm or floury endosperm and envelopes and integuments forming the bran.

The germ is like a little tiny wheat embryo in the center of the grain. It plays a role in the reproduction and production of new wheat. Wheat germ is part of a wheat kernel and is responsible for helping the plant reproduce and spawn new wheat.

The germ is the healthiest part of the wheat berry. Even though it’s quite small, only about 3% of the wheat berry, it has a growing reputation as a nutritional powerhouse and breakout health-boosting superhero. The germ is rich in oil and proteins.

Wheat germ contains a variety of minerals that help human body perform different functions. Zinc, manganese, phosphorus, and magnesium are all packed inside the germ.

Wheat also contains other bioactive compounds such as vitamins, antioxidants, phytosterols, plant-based protein, wheat germ agglutinin, and oxalate.

Wheat germ comes in many forms, such as extracted oil, raw, and toasted. Wheat germ is added to some granolas, cereals, and cornbread, and it’s also available raw. It is a popular topping for fruit pies, yogurt, ice cream, and hot or cold cereal.
Germ of wheat