Types of Grains

1. The husk—an inedible fibrous outer layer that is removed during processing
2. The endosperm—the starchy mass that forms most of the kernel
3. The bran—a tough but edible layer covering the endosperm
4. The germ—the tiny embryo that forms the new plant when the seed sprouts

A product labeled whole grain consists of the endosperm, bran, and germ. The grain may be polished or milled to remove the bran and germ. White rice and other polished grains are only the endosperm.