Structure of Cereal Grains (Junior Cert Home Economics): Revision Notes
📚 Revision Notes
Structure of Cereal Grains
All grains have three main parts:
- Bran (13%):
- The tough outer layer.
- Contains fibre, B vitamins, calcium, iron, and phosphorus.
- Removed during processing.
- Endosperm (85%):
- The largest part of the grain.
- Contains starch and gluten (except in grains like maize).
- People with coeliac disease cannot eat gluten.
- Germ (2%):
- The most nutritious part.
- Contains LBV protein, B vitamins, iron, and some unsaturated fat.
infoNote
Whenever you see a nutrient mentioned, take a moment to think about its role in the body!
- Fibre: Helps maintain healthy digestion and prevents constipation.
- B Vitamins: Support energy production and a healthy nervous system.
- Calcium: Strengthens bones and teeth.
- Iron: Helps form haemoglobin, the pigment in red blood cells that carries oxygen throughout the body.
- Phosphorus: Helps build strong bones and teeth.
infoNote
Gluten is a protein found in wheat and wheat products.