NO
Germ is not the same as gluten, but it contains gluten. In any case, wheat products, even if handled carefully, are almost guaranteed to have gluten in them due to cross-contamination.
Unless you have a problem digesting gluten in wheat; wheat germ is considered one of the most healthy foods around, and is filled with nutrients that are great for you.
Some other names for gluten include bulgur, couscous, dinkle, durum, einkorn, emmer, fu, graham, kamut, seitan, semolina, and spelt. Other common wheat products include wheat berry, wheat germ, wheat germ oil, wheat grass (also called triga), wheat gluten, wheat nut and wheat starch. All of these should be avoided if you have an allergy to gluten.
no, Wheat gluten, also called seitan, wheat meat, mock duck, gluten meat, or simply gluten, is a food made from gluten, the main protein of wheat. It is made by washing wheat flour dough with water until all the starch dissolves, leaving insoluble gluten as an elastic mass which is then cooked before being eaten.
according to celiac.com, it does contain gluten:http://www.celiac.com/gluten-free/index.php?showtopic=42255
Maida, or refined flour, is made from the endosperm of wheat grains, where the gluten proteins are concentrated. During the milling process, the bran and germ are removed, resulting in a finer flour with higher gluten content. This makes maida particularly suitable for baking and producing baked goods that require elasticity and structure, such as bread and pastries. In contrast, whole wheat flour contains more bran and germ, which dilute the gluten content.
gluten is a type of protein found in wheat. I'm no expert, but i know it's impossible for protein to contain fiber, it just doesn't work
yes
Wheat germ is part of a plant cell. Wheat germ is the embryo of a wheat kernel and is rich in nutrients like vitamins, minerals, and proteins.
The Wheat Germ's cell's nucleus.
It allows DNA to extract from the wheat germ.
for human consumption, wheat germ cereals and wheat germ oil are the two most popular preparations of the grain.