Whole Grains...important nutrients for your body

grain n. a small, hard seed or seed-like fruit, esp. that of any cereal plant, as wheat, rice, corn, rye, etc.

Whole grains are valuable as dietary sources of fiber, iron, phosphorus, and the B vitamins.
The parts and benefits of a whole grain include:

BRAN: the outer layers of any grain is rich in nutrients and fiber.

ENDOSPERM: the large central portion of the grain. It contains most of the carbohydrates and some protein of the kernel. White flour is made up of ground endosperm alone.

GERM: the small structure at the lower end of the kernel from which sprouting begins and the new plant grows. The germ is naturally high in food value and is rich in vitamins and minerals.
Eleanor Noss Whitney, Understanding Nutrition. Wadsworth, Belmont. 2002.