The healthful wheat germ comes from the very heart of a grain of wheat. It contains concentrations of nutrients and enzymes that are used in the germination of a new plant. As of 2011, wheat germ is used in many food items, and is commonly available in three forms.
Wheat Germ Benefits
Wheat germ is rich in a number of nutrients, including calcium, B vitamins, selenium, vitamin E, zinc, iron, fiber, magnesium, manganese, omega-3 fatty acids, potassium and protein. It is good for digestion because of its fiber content and may also help to lower blood pressure and cholesterol and reduce the risk of heart disease, obesity and diabetes, according to the Wheat Germ Benefits website.
Defatted Wheat Germ
Defatted wheat germ is created by means of an alkaline extraction process that removes the oil from the wheat germ. After the extraction, the wheat germ maintains a high level of protein. Defatted wheat germ is also high in amino acids such as leucine, arginine, glycine and glutamic acid, AACC International, an association of cereal chemists, notes in research published on its website. This form of wheat germ is often used as a flavor enhancer in foods such as crackers, snacks and cereals.
Wheat Germ Oil
Wheat germ oil is a golden-brown colored liquid that will deteriorate rapidly if exposed to light or heat and should be stored in the refrigerator. It is rich in vitamin E and linolenic acid. In addition to food items, it is often use in cosmetics due to its high vitamin E content, which makes is beneficial for soothing dry or cracked skin, the Mountain Rose Herbs website reports. Wheat germ oil may also help to lower blood pressure because of its linolenic acid content. It should not be used if you have a gluten or wheat allergy. (ref 4)
Raw Wheat Germ
Raw wheat germ contains the same high levels of nutrients and has the same health benefits as the other forms. It should be refrigerated when not in use, because its high oil content makes it spoil quickly. It is used in cooking as a partial replacement for flour in muffins, pancakes and bread. It can also be toasted, which gives it a nutty flavor, and added to salads, soups and cereals.
References
- "Journal of Agricultural and Food Chemistry"; Some Nutritional and Functional Properties of Defatted Wheat Germ Protein; Yiqiang Ge, et al.; 2008
- AACC International: Proteins Extracted from Defatted Wheat Germ: Nutritional and Structural Properties; Ke-Xue Zhu, et al.; 2005
- Wheat Germ Benefits: Wheat Germ Benefits and Nutrition
- Mountain Rose Herbs: Wheat Germ Oil Profile
- Alive: Wheat Germ; Lisa Petty; January 2009
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