About: Wheat Germ

Wheat germ is a part (a very small part) of the kernel and the term "germ" refers to germination (not Bacteria). The germ is the reproductive part that germinates and forms wheat grass.

I came across wheat germ in a shortbread recipe some time back and did enjoy it very much. It was available in Chennai (Nilgiris) and the taste was quite good. There was no 'funny' healthy taste to the end product.

Wheat germ is high in protein - around 28%; which is more than is found in most meat products. We need protein to repair tissue damage and to help vital nutrients reach the cells.
The amount of nutrients that are contained within wheat germ seems endless. It contains more potassium and iron than any other food source. Also found in great quantities are riboflavincalciumzinc magnesium and vitamins A, B1 and B3. Vitamins B1 and 3 are very important to maintain energy levels and maintain healthy muscles, organs, hair and skin.
Another important vitamin found in wheat germ is Vitamin E - a very important antioxidant. It is helpful in preventing the body's aging process and also to prevent heart disease. Vitamin E also helps to prevent blood clots and is needed to strengthen the body’s immune system.

If you make your own bread or cakes or biscuits, you can easily add wheat germ when baking by using it instead of a small amount of flour. You will find that it has a sweet, almost nutty flavor that is not too overpowering. It can also be added to other vegetable and meat dishes, milkshakes and yogurt.



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