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A whole grain kernel has three parts. Which list is right?

Bran, germ and endosperm. Refining strips the first two.

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  1. Bran, germ and endosperm ✔
  2. Husk, bran and starch
  3. Germ, gluten and shell

Why: Harvard explains whole grains keep the bran, germ and endosperm. Milling for refined flour strips away the bran and germ, leaving the soft, starchy endosperm.

Huh, didn't know that: Harvard says bran and fiber slow the breakdown of starch into glucose.

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What did the corn say when it got a compliment? Aw, shucks!
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References

Answer: Bran, germ and endosperm. Harvard explains whole grains keep the bran, germ and endosperm. Milling for refined flour strips away the bran and germ, leaving the soft, starchy endosperm.

  1. Whole Grains (Harvard T.H. Chan School of Public Health) nutritionsource.hsph.harvard.edu/what-should-you-eat/whole-grains
    All whole grain kernels contain three parts: the bran, germ, and endosperm.
    Checked 2026-10-08.
  2. Whole Grains (Harvard T.H. Chan School of Public Health) nutritionsource.hsph.harvard.edu/what-should-you-eat/whole-grains
    Milling strips away the bran and germ and leaves only the soft, easy-to-digest endosperm.
    Checked 2026-10-08.

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