The Times - Serving Waitsburg, Dayton and the Touchet Valley

Endosperm accounts for about 83 percent of the kernel weight and is the source of white flour. The endosperm contains mostly protein and carbohydrates along with small amounts of B vitamins, iron and soluble fiber. Bran accounts for about 14 ½ percent of the kernel weight. Bran is included in whole wheat flour and can also be bought separately. The bran contains the largest amount of fiber (insoluble), B vitamins, trace minerals and a small amount of protein. Germ accounts for about 2 ½ percent of the kernel weight. The germ is the embryo or sprouting section of the seed, often separated from flour in milling because the fat content limits flour's shelf life. The germ is a rich source of trace minerals, unsaturated fats, B vitamins, antioxidants, phytochemicals and a minimal amount of high quality protein.