What typically happens to the nutrients during the processing of grains?

During the processing of grains, typically, the nutrients are often removed. This is particularly true in the case of refining grains, where the bran and germ are removed to produce white flour, for example. This process can result in a significant loss of fiber, vitamins (such as B vitamins), and minerals that are predominantly found in the outer layers and germ of the grain.

While some processing methods may enhance particular nutrients or fortify the grain product, many conventional processing techniques reduce the overall nutritional value of the grain. Understanding this impact is essential for making informed choices about grain consumption and nutrition.