A wheat berry's structure, with bran for protection, endosperm for starch, and germ as the nutritional powerhouse, is similar to an egg's structure of shell, white, and yolk.

“first off they're there to do the same thing support new life um and an egg it has the protective mechanism is the shell then it has the whites and then it has the most nutrient-rich part of it is obviously the yolk and on a wheat barrier or a grain it's a very similar thing you know the brand is on the outside which is there mostly just as a physical protective mechanism then you have the endosperm which is mostly just starch and then you have um the germ the the the uh the heart of it uh which is the part if you have whole wheat flour that's the that's the the main part of it that's the nutritional powerhouse as much as there can be in in so there's some similarities there”