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Nutritional Information |
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A kernel of wheat is composed of the outer bran layer, the germ, and the endosperm. It is rich in nutrients, many of which are concentrated in the bran and germ. Of special importance is that it contains the entire B complex, except for vitamin B12. B vitamins function as cofactors in many metabolic reactions involved in the release of energy.
The germ, which includes the scutellum, is especially rich in vitamins B and E, high quality protein, unsaturated fats, minerals and carbohydrates. The bran consists mostly of the insoluble carbohydrate cellulose, and contains incomplete protein, traces of B vitamins, and minerals - especially iron. The endosperm is the largest part of the grain, and consists mostly of the carbohydrate starch, incomplete protein, and trace amounts of vitamins and minerals. Source: Campbell et al., 1991. http://www.eap.mcgill.ca/publications/EAP35.htm |
The following table shows distribution and average values for minerals, vitamins, protein and carbohydrate in the endosperm, germ and bran portions of the wheat kernel. It is important to keep in mind that significant variations in the content of grains occur due to variety, climatic conditions during the crop year, region, soil type and growing method such as types of fertilizer used in organic or conventional production.
Values are in grams per 100 grams of the grain respective grain portion; except for mineral quantities which are expressed in milligrams per 100 grams grain portion and the energy units which are kilocalories and kiloJoules.
| Component | Endosperm | Germ | Bran |
|---|---|---|---|
| Carbohydrates | 74.0 | 46.0 | 51.2 |
| Starch | 72.5 | 10-30 | 12.2 |
| Fibre (insoluble) | 3.3 | 8.1 | 45.0 |
| Protein | 10.6 | 26.6 | 16.0 |
| Lysine | 0.25 | 1.62 | 0.64 |
| Fat | 0.98 | 9.2 | 4.65 |
| Minerals | 0.35 | 4.2 | 4.15 |
| Phosphorus | 108 | 1100 | 1240 |
| Potassium | 108 | 837 | 1390 |
| Magnesium | 21 | 250 | 590 |
| Iron | 1.95 | 8.1 | 12.9 |
| Vitamins | |||
| B1(thiamin) | 0.06 | 2.01 | 0.65 |
| B2(riboflavin) | 0.03 | 0.72 | 0.51 |
| Nicotinamide(niacin) | 0.7 | 4.5 | 17.7 |
| Vit. E | 2.3 | 27.6 | 9.1 |
| Water | 13.9 | 11.7 | 11.5 |
| Energy (kcal/KJ) | 355/1490 | 346/1450 | 188/789 |
Source: Campbell et al., 1991. http://www.eap.mcgill.ca/publications/EAP35.htm
For more information on nutritional value of wheat, on milling technologies, flour enrichment, additives, health effects of bread on people and animals, dietary fiber, effects of organic farming on nutritional quality of wheat, see the paper by Campbell et al., 1991 which can be viewed at http://www.eap.mcgill.ca/Publications/EAP35.htm
