Graankorrel

Graankorrel is the edible seed of cereal plants, representing the central component of cereal grains such as wheat, barley, maize, rice, oats and rye. The term combines graan (grain) and korrel (kernel). In most cereals the kernel is surrounded by a multilayer hull and inner protective layers. The kernel itself consists of three main parts: the bran (the outer layers rich in fiber and minerals), the germ (the embryo containing oils and fat-soluble vitamins), and the endosperm (mainly starch and protein). During milling the bran and germ are often removed or reduced to produce white flour or refined products, while whole grains retain all components.

Graankorrels are produced on cereal crops grown for food and feed. After harvest, threshing and cleaning separate the kernels from the rest of the plant, followed by drying and storage to preserve quality. In food systems, graankorrels are consumed after processing: milling into flour for bread and pastries, or cooking whole or cracked grains for porridge, pilaf, or cereals. They are also malted for beverage production, such as beer, and used as animal feed.

Nutritionally, graankorrels supply carbohydrates, protein, fats (mostly in the germ), fiber, vitamins, and minerals. The exact composition varies by species and variety, as well as by processing. In dietary guidelines, whole grains are emphasized for their fiber and micronutrient content, whereas refined kernels offer different textures and longer shelf life but reduced nutrient density.

Graankorrel thus denotes the fundamental seed unit of many staple crops, with broad agricultural, culinary, and economic importance worldwide.