Cereal germ
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,598 kJ (382 kcal) |
|
51.8 g
|
|
| Sugars | 7.8 g |
| Dietary fiber | 15.1 g |
|
10.7 g
|
|
| Saturated | 1.83 g |
| Monounsaturated | 1.5 g |
| Polyunsaturated | 6.62 g |
|
29.1 g
|
|
| Vitamins | |
| Thiamine (B1) |
(145%)
1.67 mg |
| Riboflavin (B2) |
(68%)
0.82 mg |
| Niacin (B3) |
(37%)
5.59 mg |
| Pantothenic acid (B5) |
(28%)
1.387 mg |
| Vitamin B6 |
(75%)
0.978 mg |
| Folate (B9) |
(88%)
352 μg |
| Vitamin C |
(7%)
6 mg |
| Vitamin E |
(107%)
15.99 mg |
| Minerals | |
| Calcium |
(5%)
45 mg |
| Iron |
(70%)
9.09 mg |
| Magnesium |
(90%)
320 mg |
| Manganese |
(950%)
19.956 mg |
| Phosphorus |
(164%)
1146 mg |
| Potassium |
(20%)
947 mg |
| Zinc |
(175%)
16.67 mg |
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
The germ of a cereal is the reproductive part that germinates to grow into a plant; it is the embryo of the seed. Along with bran, germ is often a by-product of the milling that produces refined grain products. Cereal grains and their components, such as wheat germ oil,rice bran oil, and maize, 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. Non-whole grain methods of milling are intended to isolate the endosperm, which is ground into flour, with removal of both the husk (bran) and the germ. Removal of bran is aimed at producing a flour with a white rather than a brown color, and eliminating fiber, which reduces nutrition. The germ is rich in polyunsaturated fats (which have a tendency to oxidize and become rancid on storage) and so germ removal improves the storage qualities of flour.
Wheat germ or wheatgerm 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. It is a good source of fiber.White bread is made using flour that has had the germ and bran removed. Wheat germ can be added to protein shakes, casseroles, muffins, pancakes, cereals, yogurt, smoothies, cookies, and other goods. Wheat germ can become rancid if not properly stored in a refrigerator or freezer, and away from sunlight. Some manufacturers prevent rancidity by storing wheat germ in vacuum sealed glass containers.
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Wikipedia