Pronunciation: [hˈə͡ʊlwiːt] (IPA) 
The correct spelling for "wholewheat" is "whole wheat". It is pronounced as [hohl hwit]. In this word, "whole" is pronounced as [hohl], with an "h" sound at the beginning, and ending with an "l" sound. "Wheat" is pronounced as [hwit], starting with an "h" sound followed by a "w" sound and ending with a "t" sound. When written as a single word, it is spelled without a space, as "wholewheat" is incorrect.
Wholewheat, also spelled whole wheat, is a term used to describe a type of grain or flour that is derived from the entire wheat kernel, including the bran, germ, and endosperm. It refers to food products that are made using whole wheat, ensuring that the nutrients and dietary fiber present in the grain are retained.
Wholewheat is often preferred over refined wheat products due to its higher nutritional value. The bran layer of the wheat kernel contains a significant amount of dietary fiber, essential vitamins, and minerals, such as B vitamins, iron, and magnesium. The germ is the nutrient-rich core of the grain that contains healthy fats, protein, and additional vitamins and minerals. On the other hand, the endosperm is the starchy component that provides energy.
Food items made from wholewheat, such as wholewheat bread, pasta, or flour, are often considered healthier alternatives to their refined counterparts. The higher fiber content of wholewheat aids in digestion, helps maintain stable blood sugar levels, and promotes the feeling of fullness, which can be beneficial for weight management and overall health.
In summary, wholewheat refers to grains or food products that are made from the entirety of the wheat kernel, including the bran, germ, and endosperm. Its nutrient-dense composition, including dietary fiber and essential vitamins and minerals, contributes to its reputation as a healthier choice within the realm of grain-based foods.
The word "wholewheat" is derived from the Middle English "holewheat", which can be broken down into two parts: "hole" meaning entire or intact, and "wheat" referring to the grain itself. The term emphasizes that the wheat used for wholewheat products is whole, meaning that it contains all the parts of the grain, including the bran, germ, and endosperm.
