Nutritional value of whole wheat toast

Whole wheat consists of bran, germ and endosperm, and bran is rich in cellulose. Germ is the most nutritious part, rich in vitamins and minerals; Endosperm is the main component of wheat, which contains more starch and protein. Whole wheat flour is a natural flour ground from whole wheat, which contains bran, germ and endosperm. Bran tastes rough, and people didn't realize its nutritional value in the past. When it is ground, it is usually removed and used as feed. Germ, the most nutritious part of wheat, has been removed. Because the oil it contains is easy to rancid and difficult to preserve, it has also been mercilessly abandoned. Therefore, in the refined wheat flour we usually eat, only the endosperm is left, which provides abundant starch and protein. Flour has a long shelf life and is delicate enough to make all kinds of soft and delicious pasta, which everyone likes to eat.