You might reach for that raw wheat germ you bought a while ago only to find it has reached its expiration date. It is important to use fresh products when adding nutritional content to your diet. This is especially true with wheat germ. Once the wheat grain has been milled, the resulting components of the kernel -- the endosperm, the bran and the germ -- have a shorter shelf life. The wheat germ contains natural oils that will go rancid.
Raw Wheat Germ
The germ of the wheat seed is where the sprout will form if planted. "Germ" is a shortened version for germination, the term used to describe the process when a seed begins to swell and push out a small sprout. It is also called the embryo. After milling wheat kernels, the germ can be separated from the endosperm and the bran. The wheat germ makes up only 2.5 percent of the weight of the whole wheat kernel, yet holds vital nutrients for the seed. Raw wheat germ is the germ as it separates from the grain during milling.
Nutrients
Raw wheat germ contains the natural fats of the wheat kernel. In 2 tbsp. of raw wheat germ are 1.5 g unsaturated fat, 9 g carbohydrates, 4 g protein, 2 g dietary fiber, 2 g sugars, 0 g cholesterol and 60 calories, according to the U.S. Department of Agriculture's Nutrient Data Lab. It is also rich in B vitamins and minerals.
Storage
Make sure you read the label for the expiration date on the package of raw wheat germ. Because of the natural oils in the germ, it will become rancid more quickly than wheat bran or white flour. After opening, place the wheat germ in an airtight container and keep refrigerated. If you do not use it often, you might find that you have to replace it before adding it to that cup of yogurt.
Uses
Raw wheat germ can be added to cooked cereals, such as oatmeal, either during the cooking stage or sprinkled on the top when ready to serve. It is also easily added to salads, vegetables, meatloaf, soups and stews. If you prefer the toasted variety, you can toast the raw wheat germ in a pan over the stove. Toasting it gives it a more nutty flavor. Wheat germ can be added to the recipes of breads, rolls, muffins, quick breads, waffles and pancakes. Some people enjoy sprinkling it on fruit smoothies and yogurt.
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