Whole wheat
Whole Wheat
Whole wheat (pronunciation: /hoʊl wi:t/) is a type of wheat that includes all parts of the grain — the bran, germ, and endosperm.
Etymology
The term "whole wheat" is derived from the Old English words "hal" meaning "entire" or "uninjured", and "hwaete", which means "wheat".
Description
Whole wheat is considered healthier than refined wheat because it contains more fiber, vitamins, and minerals. The process of refining wheat removes the bran and germ, leaving only the endosperm. This process also removes many of the nutrients.
Whole wheat is used in a variety of foods, including bread, pasta, and cereal. It is also used in baking and cooking.
Related Terms
- Refined wheat: Wheat that has had the bran and germ removed.
- Bran: The outer layer of the wheat grain, rich in fiber and nutrients.
- Germ: The part of the wheat grain that can sprout into a new plant.
- Endosperm: The inner part of the wheat grain, which provides energy to the germ.
- Fiber: A type of carbohydrate that the body cannot digest, found in whole wheat.
- Vitamins: Essential nutrients that the body needs to function properly.
- Minerals: Inorganic substances that the body needs to function properly.
External links
- Medical encyclopedia article on Whole wheat
- Wikipedia's article - Whole wheat
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