Strength of whole grains
Consumption of whole grain is extremely beneficial in the sense that all three parts of the grain are used, including the fibre-rich outer layer and the nutrient-packed seed.
Whole-grain products contain the whole kernel, consisting of the outer shell (bran), the seed (germ), and the soft endosperm.
Milling the wheat removes the bran and the germ, The bran and germ supply most of the vitamin E, B vitamins, zinc, selenium, copper, iron, manganese, and magnesium. They are also high in fiber. All whole grains contain some insoluble fiber (good for the digestive tract) and some soluble fiber (which helps promote healthy blood cholesterol levels). Oats, barley, and rye are particularly rich in soluble fiber. Whole grains also contain phytochemicals such as rutin (a flavonoid that may reduce the risk of heart disease), lignans, various antioxidants, and other beneficial substances
Eating whole grains provides many health benefits. People who eat whole grains have reduced risk of many chronic diseases like diabetes, coronary artery disease, colon cancer, high blood pressure. Whole grains provide nutrients that are vital for health maintenance .