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The germ is the "heart" of the cereal kernel, the embryo of the seed.
Wheat germ is a concentrated source of several essential nutrients including Vitamin E, folate (folic acid), phosphorus, thiamin, zinc and magnesium, as well as essential fatty acids and fatty alcohols. It is a good source of fiber[1] Along with bran, germ is often a by-product of the milling that produces refined grain products. Wheat germ oil, rice bran oil (germ), maize germ, and others may be used to extract vegetable oil or directly as a food-making ingredient. The germ is retained as an integral part of whole grains. During the making of white bread (and most of "whole wheat" breadscitation needed), flour that has had the germ removed is used.
Wheat germ, due to its high concentration of complex carbohydrates and protein aids in gaining muscle and reducing instances of catabolism. These properties, in addition to the essential vitamins and fatty acids also present, make wheat germ a possible supplement for body builders and athletes.
It can be added to protein shakes, casseroles, muffins, pancakes, cereals and yogurt [2]
See also
Notes
- ^ 10 great health foods for eating well - MayoClinic.com
- ^ http://whfoods.org/genpage.php?tname=dailytip&dbid=87 George Mateljan Foundation
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- This page was last modified on 25 August 2008, at 03:32.
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