Which is the starchy part of the grain kernel?

Question

Quizplus · Accepted Answer

The endosperm is the starchy part of the grain kernel, it makes up most of the kernel's volume and is the part of the kernel used to make flour. The germ is the part of the kernel that contains the most nutrients and is often removed during processing to extend shelf life. The husk is the outermost layer of the kernel and is removed during processing. The bran is the next layer under the husk and is also often removed during processing, but is a good source of fiber.

Which Is the Starchy Part of the Grain Kernel