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Inner part of the wheat seed (approximately 3% of the total weight thereof) that are often excluded, along with the shell, to obtain refined white flour.
It contains more protein, fiber, iron and also lipids than refined flour (triglycerides and linoleic acid, palmitic and oleic acids), tocopherols, phytosterols, policosanol, carotenes and vitamin B (Brandolini 2012). It is a good source of vitamin E, folate, amino acids, magnesium, phosphorus and zinc.
Regardless of many attributed properties which are not based on conclusive scientific evidence, it is a healthy food for which a moderate consumption is devoid of toxicity and compatible with breastfeeding.