Wheat germ is the heart of the wheat grain and is rich in nutrients, vitamins and fatty acids. Although whole wheat kernels have a long shelf life -- when stored under proper conditions -- once the grain is milled, the products will not last as long. Wheat germ is one of those products that can spoil.
About Wheat Germ
When wheat is ground or milled, the three components of the grain -- the germ, the bran and the endosperm -- are separated from each other. Wheat germ makes up only 2.5 percent of the wheat kernel and is the embryo part of the seed or kernel. This is where the wheat will sprout and germinate if planted. This is why it is called the "germ," meaning the part of the seed that germinates.
Nutrition
Wheat germ is rich in B-complex vitamins, minerals and contains 110 calories in 1/4 cup. Wheat germ contains 0.75 g unsaturated fats in 1 tbsp., 2 g protein, 1 g dietary fiber and 4.5 g carbohydrate. Because it contains fats, wheat germ will spoil and become rancid.
Uses
You can add wheat germ as a filler to various foods, such as meatloaf, meatballs, hamburgers and casseroles. It has a nutty flavor that blends easily with cooked oatmeal, cookies, breads, muffins, waffles, pancakes and quickbreads. Wheat germ can be added to breadcrumbs for breading meats and vegetables. It is also a nutrition booster for yogurts and smoothies. Begin by adding 1 to 2 tbsp. and adjust to suit your taste.
Storage
Store wheat germ in a cool, dry place. After opening, keep it refrigerated, in an airtight container. Toasted wheat germ is usually sold in glass jars, and you should also keep it in the refrigerator. Raw wheat germ is packaged in cellophane bags or boxes. When you get it home, put it into an airtight container to preserve freshness. Handle both the toasted and raw varieties in the same way. Always check the expiration date before buying or using wheat germ.
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