Parts of a wheat grain
- Germ (2%) - Embryo of the wheat kernel.
- Endosperm (85%) - Nutritive tissue surrounding the embryo.
- Bran - Multi-layered outer skin of the kernel.
Why whole Wheat
A wheat grain contains three parts, the bran, germ, and the endosperm. The bran is the outer hard shell of the grain. It's the part of the grain that provides the most fiber and most of the B vitamins and minerals. The germ is the next layer and is packed with nutrients including essential fatty acids and vitamin E. The endosperm is the soft starchy part in the center of the grain. Whole Wheat Flour is 100% stone ground from Premium Sharbati wheat of Madhya Pradesh,India and has all of the nutritious bran and germ still intact. Nothing is lost in the process of grinding the flour. Whole Wheat Flour is a robust, full-flavored flour containing vitamins, minerals and protein Whole Wheat Flour is a good source of calcium, iron, fiber, and other minerals like selenium. Selenium helps in proper cellular function throughout the body and helps improve the immune system. Whole wheat flour contains several vitamins, including folate and riboflavin. Consuming whole wheat flour also contributes to your micronutrient intake. Among the nutrients in whole wheat flour are the B vitamins (B-1, B-3 and B-5), which collectively support your metabolism to help your body derive energy from your food. Whole wheat flour is also a good source of phosphorus. This essential mineral makes up a primary component of your DNA, cell membranes, and bone tissue.