The Kernel of Wheat

The kernel, also known as the wheat berry or wheat seed, is the grain from which the wheat plant sprouts. Each tiny seed is made up of three separate components that are divided during the milling process to create flour.

 

Endosperm

About 83 percent of the weight of the kernel is made up of the endosperm, which is where white flour comes from. The majority of the protein, carbohydrates, iron, and major B vitamins like riboflavin, niacin, and thiamine are found in the endosperm. Additionally, it provides soluble fiber.

 

Bran

About 14% and a half percent of the weight of the kernel is made up by bran. Whole wheat flour contains bran, which can also be purchased separately. Small amounts of protein, significant amounts of the three main B vitamins, trace minerals, and dietary fiber—mostly insoluble—are all present in the bran.

 

Germ

Approximately 2.5 percent of the weight of the kernel is made up of germ. The germ, or sprouting portion of the seed, is frequently separated from flour during milling because flour’s 10 percent fat content reduces its shelf life. The germ has a lower concentration of high-quality protein and a higher proportion of B-complex vitamins and trace minerals. Whole wheat flour contains wheat germ, which can also be bought separately and is part of whole wheat flour.