Components of a wholegrain

Components of a wholegrain

A wholegrain consists of all the three parts- bran, germ and endosperm intact, thus making it a power factory of nutrients. Oats, barley, corn, millet, Ragi, sorgam(jowar), wheat are some of the wholegrain.

White rice and Maida (refined flour) which are processed from brown rice and whole-wheat respectively lose all the health benefits associated with the wholegrain.

Bran: The outer shell (protects the seeds) contains approximately 50-80 % of the minerals, fibers, vitamin B and phytochemicals.
Germ: Found just under the bran (nourishment for the seed) is a rich source of trace minerals, vitamin B & E and certain phytochemicals.
Endosperm: Is the innermost part of a wholegrain, is starchy in composition and contain most of the protein & carbohydrates. It provides energy.

Milling and grinding the grain provide different grades of flours to be used in cooking subsequently. It is due to this processing (see yesterday’s post) that daliya is more nutritious than semolina rawa, which more nutritious than whole wheat atta, which is much better than refined wheat flour i.e maida. Similarly incase of rice, brown rice is more nutritious than white rice.

Watch out for health benefits and how to incorporate whole wheat products in your daily diet!!!!!!!!