Abstract
Except for vitamin and microelements, the wheat kernel contains many micronutrients with the highly nutritious quality that the vast mass presents in the bran fraction (kernel envelop). The description of these ingredients is essential to understand the nutritious advantage of the whole-bread. Whole-wheat, in comparison to other dietary sources, contains high concentrations of methyl donors, mainly betaine and choline. Such ingredients are not well supplied by the regular diet and they are typical ingredients that the whole-bread supplies affluently.
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Dror, Y., Rimon, E., Vaida, R. (2020). The Vitamins and the Organic Micronutrients in the Wheat Kernel. In: Whole-Wheat Bread for Human Health. Springer, Cham. https://doi.org/10.1007/978-3-030-39823-1_8
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