health & nutrition
What is whole grain?
According to the HEALTHGRAIN Consortium, “whole grains shall consist of the intact, ground, cracked or flaked kernel, whose principal anatomical components - the starchy endosperm, germ and bran - are in the same relative proportion as they exist in the intact kernel.”
Whole grain is an important source of dietary fibre, minerals, vitamins, phyto-nutrients and antioxidants.
The nutrients are not uniformly distributed throughout the grain kernel. The highest concentrations of nutrients are located in the germ and bran layer.
The main nutrients of the three parts are listed below:
- Bran: rich in B vitamins, phytonutrients (flavonoids, indoles), fibre, minerals; small amount of protein
- Endosperm: predominantly carbohydrate, also proteins, small amounts of dietary fibre and B vitamins
- Germ: rich in minerals (Fe, Zn), B vitamins, phytonutrients and antioxidant vitamin E
During the milling (or refining) process of grains the bran and germ is removed resulting in a substantial loss of important nutrients. For whole grain based products, the germ and bran are added back to the endosperm.
NOTE: Whole grain products contain the whole package of nutrients from the entire grain kernel!
For more information see www.healthgrain.eu/pub/background.php
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