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Home » Grains » Wheat » Wheat Germ

Wheat Germ

The germ makes up only about 2% of the wheat kernel. It is removed from the wheat grain during processing for white flour. It is flatted in a roller.

The flattened Wheat Germ is then usually toasted to extend its storage life (the toasting helps prevent it from going rancid.) Raw food fans find that it can be very difficult to find untoasted (aka unstabilised) wheat germ. If you can, you may find that in its processing it has actually been heated slightly, to about 36 to 40 C, but that is a low enough temperature that it can still qualify as a raw food. The storage life on untoasted wheat germ will be shorter, thus its higher price.

Cooking Tips

Wheat germ needs to be incorporated into something tasty, otherwise the food you are eating tastes like little pieces of cardboard that just stick in your teeth.

Nutrition

Vitamin E, iron, zinc, magnesium, protein, polyunsaturated fats.

Equivalents

350 g = approx. 4 cups, loose packed (based on Bob’s Red Mill bags)

Storage Hints

Store in refrigerator so that it does not go rancid.

Other names

French: Germe de blé
German: Weizenkeime
Dutch: Tarwekiem
Spanish: Germen de trigo
Portuguese: Germe de trigo

This page first published: Sep 7, 2002 · Updated: Jun 14, 2018.

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