Whole wheat refers to an unaltered and unrefined version of wheat crop. Wheat is one of the most important food sources in the world. It is made into a variety of products such as breads, pastas and desserts (such as cookies and cakes). While wheat is nutritious and particularly rich in protein and various vitamins and minerals, its nutrient content depends largely on the form that it takes. The entire array of wheat nutrients can be enjoyed if the grain is used in its whole form, if products are made from whole wheat flour. However, the standard form of wheat flour used in the majority of pastas and baked goods is processed into 60 percent extraction. Refining wheat into 60 percent extraction means that as much as 40 percent of the original grain, including the germ and the bran, has been removed, so that only 60 percent remains. Unfortunately, the 40 percent that is stripped contains half of all the fiber, vitamins and minerals of wheat. Products made from whole wheat are recommended because these still possess the natural and nutritious goodness of wheat.