Wheat germ is not a starch, but rather an oily embryo that contributes to the "germ"-ination of the plant. It is a component of the wheat plant itself, located in the kernel and found to contain nutrients that are beneficial to humans. Wheat has been a food staple for many cultures for thousands of years. Wheat germ is the most nutritionally saturated part of the plant. This makes it one of the healthiest natural supplements that can be added to your diet.
Origins
Because wheat germ is a part of the wheat grass plant, it must be separated during milling. It is separated from the other brans and starches and sold on its own. Generally, it is removed and kept separate from these other parts of the plant because the oils found in the wheat germ particles can drastically reduce the shelf life of its bran and starch counterparts.
Nutritional Value
Wheat germ contains many vitamins and nutrients that are beneficial to the human body. It contains very high amounts of protein, in concentrations even higher than that of red meat. Potassium and iron concentrations are also higher than that of any other natural supplement on the market. However, one of the largest reasons that this product is used is for its high Vitamin E content. This allows it to work as a natural antioxidant capable of cleaning out toxins in the body.
Storage
Because of wheat germ's high oil and unsaturated fat ratio, it goes rancid very quickly. An unopened jar can usually last up to a year. If opened, the jar must be placed in the refrigerator, where it can survive at best around 9 months.
Wheat Germ Oil
Wheat germ oil is basically an extract that contains very concentrated ratios of the same properties of wheat germ itself. It is very expensive to buy, and consumers will find that its flavor is even more overpowering. However, there hasn't been any studies promoting the use of the oil extract over the wheat germ itself, as it contains just as many of the same nutritional benefits.
Cooking
If used properly, wheat germ can make an excellent and undetectable substance when added to meals. Generally, any food that contains some sort of wheat product in it already can have wheat germ supplemented to it in moderate amounts without any effect on taste. Generally, it is coupled with flour. This harbors the beneficial nutrients of wheat germ without sacrificing the rising or moisture-holding qualities of the flour itself.
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