The outer protein-rich layer of grain kernels or the protein granules stored in plant cells, especially in seeds.
From Greek 'aleuron' meaning flour. Botanists adopted this term in the 1800s to specifically describe the protein-containing layer of grain seeds that had been observed through microscopy.
The aleurone layer is like the nutrient-packed skin of a grain kernel—it's so full of protein and vitamins that when you refine white flour by removing it, you're actually throwing away the healthiest part!
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