Percentage composition of nutrients in different parts of Wheat Kernel
| Nutrients |
Endosperm |
Bran |
Germ |
| Protein |
70-75 |
19.0 |
8.0 |
| Thiamine |
3.0 |
33.0 |
64.0 |
| Riboflavin |
32.0 |
42.0 |
26.0 |
| Niacin |
12.0 |
86.0 |
2.0 |
| Pyridoxine |
6.0 |
73.0 |
21.0 |
| Pantothenic acid |
43.0 |
50.0 |
7.0 |
NUTRITIVE VALUE OF WHEAT
| Food |
Energy
K.cal |
Protein
g |
Fat
g |
Carbohydrates
g |
Calcium
mg |
Iron
mg |
Carotene
mcg |
Thiamine
mg |
Riboflavin
mg |
Niacin
mg |
Wheat Flour
(Whole) |
341 |
12.1 |
1.7 |
69.4 |
48 |
4.9 |
29 |
0.49 |
0.17 |
4.3 |
| Wheat Flour (refined) |
348 |
11.0 |
0.9 |
73.9 |
23 |
2.7 |
25 |
0.12 |
0.07 |
2.4 |
Wheat Bread
(White) |
245 |
7.8 |
0.7 |
51.9 |
11 |
1.1 |
- |
0.07 |
- |
0.7 |
Wheat Bread
(White) |
245 |
7.8 |
0.7 |
51.9 |
11 |
1.1 |
- |
0.07 |
- |
0.7 |
Wheat provides in addition to energy (calories), considerable quantities (20 percent) of the human requirements of proteins, B-vitamins, calcium and iron. Whole wheat are nutritionally superior to refined grains, richer in dietary fiber, antioxidants, protein, minerals (including magnesium, manganese, phosphorus, and selenium), and vitamins(including niacin, vitamin B6, and vitamin E). The greater amount of dietary fiber helps to reduce the incidence ofcancer, digestive system diseases, gum disease, coronary heart disease, diabetes, and obesity. The higher fiber content also results in a modest caloric reduction in whole grain foods. Some of these protective effects occur because carbohydrates from whole grains are digested and enter the bloodstream more slowly (as measured by the glycaemic index).
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