Whole grain
A whole grain is a grain in which the bran, germ, and endosperm remains intact, unlike refined grains which only keeps the endosperm.[1] Whole grains are more preferred to refined grains as they have more fibre and micro-nutrients.[2]
Whole Grain Media
A wheat kernel and its nutritional value.Data sources *Illustration and composition of wheat kernel is based on (and simplified from) Berghoff (1998), cited by muehlenchemie, as well as other sources on the internet.*Nutritional value: Endosperm Germ Bran*Berghoff W, 1998. Längsschnitt durch ein Getreidekorn. aid infodienst Verbraucherschutz Ernährung, Bonn.
African rice in its inedible husk (seed rice, will sprout)
The same rice, dehusked (whole grain rice, colour varies by variety)
The same rice, with almost all bran and germ removed to make white rice
References
- ↑ The whole truth about whole grains (in en). Mayo Clinic. Retrieved 2021-05-14.
- ↑ Boston, 677 Huntington Avenue. Whole Grains (in en-us). The Nutrition Source (2014-01-24). Retrieved 2021-05-14.