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wheat germ

 
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- wheat germ

  • Wheat germ is the inner embryo of the wheat kernel.
  • Wheat germ is vitamin- and mineral-rich, and contains, among other nutrients, vitamin E, thiamine and magnesium.
  • Wheat germ is discarded when wheat is milled into white flour.
  • Wheat germ should be stored in the refrigerator.
  • Wheat germ can also be consumed in the form of cereals or wheat germ oil.
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Dictionary: wheat germ
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n.
The vitamin-rich embryo of the wheat kernel that is separated before milling for use as a cereal or food supplement.


Food and Nutrition: wheat germ
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The embryo or sprouting portion of wheat, comprising about 2.5% of the seed. Contains 64% of the vitamin B1, 26% of the vitamin B2, 21% of the vitamin B6, and most of the fat of the wheat grain. It is discarded, with the bran, when the grain is milled to white flour. See flour, extraction rate.

Alternative Medicine Encyclopedia: Wheat Germ
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Description

Wheat germ is the embryo of the wheat kernel. It is separated from wheat being milled for flour. Wheat germ is sodium and cholesterol free, and dense in nutrients. It is rich in vitamin E, magnesium, pantothenic acid, phosphorus, thiamine, and zinc. It is also a source of coenzyme Q10 (ubiquinone) and PABA (para-aminobenzoic acid). Two tablespoons of wheat germ contains 65 calories, 6 grams protein, 2 grams of unsaturated fat, and 2 grams of fiber.

General Use

Wheat germ is a food source, and is part of the breads and cereals food group. Its high vitamin and mineral content make it an extremely nutritious food. Wheat germ contains the following nutrients.

  • Vitamin E. One cup of wheat germ contains 19.5 mg of vitamin E, and one tablespoon of wheat germ oil is packed with 26.2 mg of vitamin E. Vitamin E is an antioxidant, which is thought to protect the immune system.
  • Magnesium. Magnesium assists the body in producing and transferring energy, and helps to maintain heart, bone, muscle, and circulatory system health.
  • Pantothenic acid. The panthothenic acid in wheat germ helps the body process and use energy from food, and metabolizes cholesterol and fatty acids. There is approximately 1.24 mg of pantothenic acid, also called vitamin B5, in 0.5 cup wheat germ. The U. S. recommended daily allowance (RDA) of pantothenic acid is 5 mg/day.
  • Phosphorus. A quarter cup serving of wheat germ contains 232 mg of phosphorus. Phosphorus helps build bones and teeth and assists in metabolism. Adults should consume approximately 700 mg of the mineral daily.
  • Thiamine. Thiamine, one of the B complex vitamins, is essential to normal growth, and to building healthy skin, muscle, bones, and hair. It also promotes normal functioning of the nervous system, and helps the body to metabolize alcohol. One cup of wheat germ contains 1.08 mg of thiamine, and the RDAs for men and women are 1.2 mg and 1.1 mg, respectively.
  • Zinc. Wheat germ contains some zinc, a trace mineral and antioxidant essential for proper growth, immune system function, and hormone production.
  • Coenzyme Q10. Coenzyme Q10, or ubiquinone, is an antioxidant that assists cells in transferring energy and oxygen.
  • Para-aminobenzoic acid (PABA). PABA helps to maintain the balance of intestinal flora, or bacteria.

Wheat germ is also high in fiber, and contains approximately 1 gram of fiber per tablespoon. A diet high in fiber can be useful in regulating bowel function (i.e., reducing constipation), and may be recommended for patients at risk for colon disease, heart disease, and diabetes.

Preparations

Wheat germ is used extensively in animal feeds, but for human consumption, wheat germ cereals and wheat germ oil are the two most popular preparations of the grain. Both are available in most grocery and health food stores.

A jar of vacuum-packed wheat germ can be safely stored up to one year unopened. Opened jars should be refrigerated, where they can be stored up to nine months if stored properly and tightly sealed.

To increase fiber and nutrients in bread and cereal recipes, wheat germ may be used to replace 0.5–1 cup of regular flour.

Precautions

Because wheat germ contains fat, proper cold storage is necessary to prevent spoilage.

Side Effects

There are no known side effects to wheat germ consumption at normal dietary levels.

Resources

Books

Reavley, Nocola. The New Encyclopedia of Vitamins, Minerals, Supplements, and Herbs. New York: M. Evans & Company, 1998.

[Article by: Paula Ford-Martin]

Wikipedia: Cereal germ
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The germ of a cereal is the reproductive part that germinates to grow into a plant;[1] it is the embryo[2] of the seed. Along with bran, germ is often a by-product of the milling[3] that produces refined grain products. Cereal grains and their components, such as wheat germ,[4] rice bran, and maize[5] may be used as a source from which vegetable oil is extracted, or used directly as a food ingredient. The germ is retained as an integral part of whole grain foods.[6]

Wheat germ

Wheat germ is a concentrated source of several essential nutrients including Vitamin E, folate (folic acid), phosphorus, thiamin, zinc and magnesium, as well as essential fatty acids and fatty alcohols.[7][8] It is a good source of fiber.[9] White bread is made using flour that has had the germ and bran removed.[10] Wheat germ can be added to protein shakes, casseroles, muffins, pancakes, cereals, yogurt, cookies, and other baked goods.[11] Wheat germ can become rancid if not properly stored in a refrigerator or freezer[12], and away from sunlight[13].

See also

Notes

  1. ^ Black, Michael J.; J. Derek Bewley, Peter Hunter (2006). The Encyclopedia of Seeds - Science, Technology and Uses. CAB International. http://books.google.com/books?id=aE414KuXu4gC&pg=PA143&ei=qDFWSv7iO4bYlATN6filBw. Retrieved 09-July-2009. "The embryo is that part of the seed which germinates and grows into the vegatative plant. In cereal grains, embryos (germs)..." 
  2. ^ Ellis, Carleton; Annie Louise Macleod (1922). Vital Factors of Foods - Vitamins and Nutrients. D. Van Nostrand Company. http://books.google.com/books?id=MDZKAAAAMAAJ&pg=PA78&ei=DjBWSuXeDIuolQTyu8GzBw. Retrieved 09-July-2009. "...the germ or embryo of the grain..." 
  3. ^ Hui, Yiu H.; Ramesh C. Chandan, Stephanie Clark, Nanna Cross, Joannie C. Dobbs, William J. Hurst, Erika B. Smith, Leo M. Nollet, Eyal Shimoni, Nirmal Sinha (27-April-2007). Handbook of Food Products Manufacturing: Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. Wiley-Interscience. ISBN 0470125241. http://books.google.com/books?id=mnh6aoI8iF8C&pg=PA374&ei=cDpWSoCqHpLilASpgKmxBw. Retrieved 09-July-2009. "There are two methods that are used for the dry-milling process: milling without removal of the cereal germ, the oldest method, and milling with removal of the cereal germ, the method most used today to ensure a better preservation." 
  4. ^ Keville, Kathi; Mindy Green (16-December-2008). Aromatherapy. The Crossing Press. ISBN 1580911897. http://books.google.com/books?id=G7wd8N_jNJcC&pg=PA46&ei=r0lWSrn1PJXkkQT7v4C3Bw. Retrieved 09-July-2009. "Table: Vegetable Oil Stability [includes wheat germ]" 
  5. ^ Stellman, Jeanne Mager (1998). Encyclopaedia of Occupational Health and Safety. United Nations International Labour Office. ISBN 9221098168. http://books.google.com/books?id=nDhpLa1rl44C&pg=PT179&ei=y0dWSsOPB4bMkgTi_MWdBw. Retrieved 09-July-2009. "In addition, some maize and rice bran are used to make vegetable oil." 
  6. ^ Wittenberg, Margaret M. (01-November-2007). New Good Food: Essential Ingredients for Cooking and Eating Well. Ten Speed Press. ISBN 1580087507. http://books.google.com/books?id=ehA-_UQITvoC&pg=PA69ei=TT1WSqmpKY7okATNl4GuBw. Retrieved 09-July-2009. "Whole grain flours are typically stone ground or hammer milled. Refined flours, from grains stripped of their bran and germ, must be milled with rollers." 
  7. ^ Cohen, Allen Carson (20-October-2003). Insect Diets: Science and Technology. CRC Press. ISBN 0849315778. http://books.google.com/books?id=zf8unrn89xUC&pg=PA40&ei=0T9WSueeHoz4lQThnY2XBw&client=safari. Retrieved 09-July-2009. "Table 3.4. Nutritional Components of Wheat Germ, Soy, Egg Yolk, Broccoli Florets, and Beef Liver" 
  8. ^ "10 great health foods for eating well". Nutrition and Healthy Eating. Mayo Clinic. http://www.mayoclinic.com/health/health-foods/NU00632. Retrieved 09-July-2009. "...the germ is a highly concentrated source of nutrients, including niacin, thiamin, riboflavin, vitamin E, folate, magnesium, phosphorus, potassium, iron and zinc. The germ also contains protein, fiber and some fat." 
  9. ^ Weil, Andrew (7-March-2000). Eating Well for Optimum Health: The Essential Guide to Food, Diet, and Nutrition. Knopf. ISBN 0375407545. http://books.google.com/books?id=AvtYxFUeihUCei=OUZWSvmULpTklASShfGrBw. Retrieved 09-July-2009. "Fiber... whole grains contain it, and wheat germ is an especially good source." 
  10. ^ Martin, Geoffrey (1913). Industrial and Manufacturing chemistry: Organic, a Practical Treatise. D. Appleton and Company. http://books.google.com/books?id=xcfNAAAAMAAJ&pg=PA179&ei=MjRWSpTxAYz4lQThnY2XBw. Retrieved 09-July-2009. "...ordinary white flour (and white bread made from it) contains no bran, germ, or semolina..." 
  11. ^ "Should I be eating wheat germ?". The World's Healthiest Foods. The George Mateljan Foundation. http://whfoods.org/genpage.php?pfriendly=1&tname=dailytip&dbid=87. Retrieved 09-July-2009. "People who choose to add wheat germ to their food often incorporate it into casseroles, muffins, and pancakes or sprinkle it over cereal or yogurt. The texture of wheat germ can add a great crunchiness and taste to these foods in a very convenient way." 
  12. ^ Brody, Jane (01-January-1980). Jane Brody's Good Food Book. W. W. Norton & Company, Inc. ISBN 0393331881. http://books.google.com/books?id=It6ySlOx8b8C&pg=PA246&ei=VTVWSsWZGo_mlASFzMGgBw. Retrieved 09-July-2009. "Always keep opened wheat germ in the refrigerator to prevent rancidity." 
  13. ^ Ericksen, Marlene (15-June-2000). Healing with Aromatherapy. McGraw-Hill. ISBN 0658003828. http://books.google.com/books?id=HmH81hgMH4EC&pg=PA44&ei=fzhWSre_ApDQkwSckoyrBw. Retrieved 09-July-2009. "Carrier oils also turn rancid over an extended period of time and deteriorate with excess exposure to sunlight and oxygen. Most carrier oils like wheat germ... have a shelf life of eight to ten months." 
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Translations: Wheatgerm
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Dansk (Danish)
n. - hvedekim

Français (French)
n. - germe de blé

Deutsch (German)
n. - Weizenkeim

Ελληνική (Greek)
n. - φύτρο σιταριού

Italiano (Italian)
germe di grano

Português (Portuguese)
n. - germe de trigo (m)

Русский (Russian)
пшеничный зародыш

Español (Spanish)
n. - germen de trigo

Svenska (Swedish)
n. - vetegrodd

中文（简体）(Chinese (Simplified))
麦芽

中文（繁體）(Chinese (Traditional))
n. - 麥芽

한국어 (Korean)
n. - 맥아

日本語 (Japanese)
n. - 麦芽, 小麦麦芽

עברית (Hebrew)
n. - ‮נבט חיטה‬

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Answers Corporation Fast Facts. © 1999-2009 by Answers Corporation. All rights reserved.  Read more
Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.  Read more
Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.  Read more
Alternative Medicine Encyclopedia. Encyclopedia of Alternative Medicine. Copyright © 2005 by The Gale Group, Inc. All rights reserved.  Read more
Wikipedia. This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article "Cereal germ".  Read more
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