Final answer:
True, whole-grain flours include most of the bran, germ, and endosperm, making them more nutritious than refined grains. Whole grains retain essential nutritional components which are lost in the refining process, and they are an important part of a balanced diet.
Step-by-step explanation:
True: Whole-grain flours such as whole-wheat flour do indeed include most of the bran, germ, and endosperm. These components are essential for human nutrition, with each part offering different benefits. The bran provides mostly indigestible fiber, which aids digestion, whereas the germ is the embryo of the wheat seed, rich in proteins, fats, vitamins, and minerals. The endosperm, which is the stored food for the germ, mainly consists of starch but also contains protein that forms gluten.
Whole grains are recommended as part of a healthy diet because they retain all the components of the grain, including the bran and germ, making them more nutritious than refined grains. Refined grains, such as white flour, have the bran and germ removed, which results in the loss of fiber, protein, and other essential nutrients.
A wheat seed is part of the plant known in the Triticum genus, which includes species such as einkhorn wheat, emmer wheat, and bread wheat. Each of these species has wild relatives and unique characteristics, but all consist of the germ, endosperm, and bran.
Consumers are advised to make at least half your grains whole grains, as indicated by dietary guidelines. This is due to the wealth of nutrients found in whole grains that are not present in refined grain products. In practice, this means looking for whole grain ingredients at the top of food labels and including a variety of grains in one's diet, such as whole wheat, oats, and rice.