Whole grain means that all three parts of the grain are used, including the fibre-rich outer layer and the nutrient-packed germ.

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, leaving the starchy endosperm. 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

It was previously thought that whole grain reduced the risk of disease because it was a good source of fiber.

But latest research confirms that it is not just the fiber but the unique combination of vitamins, minerals, antioxidants and complex carbohydrates, and fibre, in the whole grains, protects the body against many diseases

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 .

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