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Wheat Germ

 

Wheat germ is the nutritional heart of the wheat kernel. This germ is removed during the milling of white flour, and when this happens the resulting flour loses a significant amount of nutrition. Although it's the smallest part of the grain, the germ is packed with nutrients, including vitamin E, thiamine, folate, magnesium, and zinc. two tablespoons of toasted wheat germ contain 55 calories, with more than 15 percent of the Recommended Dietary Allowance (RDA) of vitamin E, thiamine, zinc, and phosphorus, as well as 10 percent of the RDA for folate and magnesium and useful mounts of other B vitamins, iron, copper, potassium, and manganese. It also contains 4 g of protein and almost 2 g of fiber.

 

HEALTH BENEFITS OF WHEAT GERM

 

Wheat germ offers several heart benefits. The vitamin E it contains is a powerful antioxidant that is linked to heart health as well as a strong immune system. The fat in wheat germ ( 1.5 g in 2 tablespoons ) is predominantly polyunsaturated fat, which can help lower LDL cholesterol levels when it replaces saturated fat in the diet. Wheat germ is also a source of plant sterols that help lower cholesterol levels.

 

Wheat germ is sold in both toasted and natural forms and it is often used to add extra nutrition to a variety of foods. It can be used in baking cookies, cakes, muffins, breads, and pancakes, sprinkled over cereals or on top of salads, mixed into meat loaf, burgers, or veggie burgers, or used as a substitute for bread crumbs when coating fish, chicken, or vegetables. Once it has been opened, keep the wheat germ jar tightly sealed and refrigerated to prevent it from going rancid. Defatted wheat term contains much less vitamin E and does not need refrigeration. It can be kept in the cupboard.

 
     

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