A Breakdown of The Wheat Kernel Let's take a look at our basic building block, the kernel of wheat. This natural miracle is a storehouse of nutrients that people have needed and used for thousands of years - the "staff of life". Each kernel (it takes about a million to fill a bushel basket) has 3 parts: Diets rich in "whole grain" foods and other plant foods low in total fat, saturated fat, and cholesterol may reduce the risk of heart disease and certain cancers. The BRAN is the fiber-rich outer layer, contains protein and B-complex vitamins. The GERM is the nutrient-rich embryo that will sprout and grow into a new wheat plant. The germ packs abundant E & B-complex vitamins and trace minerals. The ENDOSPERM is the largest part (83%), the "insides" of the kernel. This is where starch is stored. It contains carbs, protein, iron and B-complex vitamins. Did you know.....in the grain-refining process used by many commercial bakers (not Great Harvest!), most of the bran and some of the germ are removed, resulting in the loss of dietary fiber, beneficial nutrients, antioxidants, and disease-fighting properties. If any of the 3 parts are removed during processing then it's NOT "whole grain". "WHITE FLOUR" is made from the endosperm only = not a whole grain "WHEAT FLOUR" often has bran & germ removed = not a whole grain "WHOLE WHEAT FLOUR" or "WHOLE GRAIN" uses all 3 parts of the wheat berry and therefore is a whole grain. Look for the word "whole" on ingredient labels.