Wheat germ is the heart of the wheat kernel. You can add it to your favorite recipes, sprinkle it on cereal and mix it into a fruit smoothie. Wheat germ is available raw, as well as roasted, or "toasted wheat germ." Many people enjoy the toasted version that enhances the nutty flavor of the natural wheat kernel.
Definition
Wheat germ is the germ of the seed, also called the embryo of the wheat kernel. If the seed is planted, the sprout emerges from the wheat germ to produce a stalk of wheat. The wheat germ makes up 2.5 percent weight of the entire kernel, yet it holds vital nutrients to ensure the growth of the plant. For this reason, it is a healthy addition to foods and beverages.
Production
Wheat germ is produced by milling whole wheat kernels. In the process, the three elements of the grain are separated, the endosperm, the bran and the germ. Each of these products can be kept in the flour to produce whole wheat flour, or separated and sold individually. Wheat germ is packaged in the raw form by flour millers. The roasted or toasted wheat germ is available in jars and produced by major cereal companies.
Nutrients
Roasted wheat germ contains B complex vitamins, folic acid, healthy unsaturated fats, protein, minerals and vitamins C, E and K. Two tablespoons has 50 calories, 4 g protein, 1 g fat , 2 g dietary fiber, 6 g carbohydrate, 1 g sugars and 0 g cholesterol. The dietary fiber increases bulk and provides necessary roughage to your diet that encourages normal bowel movement. It is also helpful in diabetes and heart disease, according to MayoClinic.com.
Storage
Roasted and raw wheat germ contain the natural occurring fats of the whole wheat grain. For this reason they will become rancid more easily than the other products, such as white flour and bran. Always check the expiration date before purchasing and once opened store in the refrigerator. Fresh roasted wheat germ should have a clean nutty smell. If it smells at all rancid or musty, better to replace it than use it.
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