Wheat germ is the heart of the wheat berry. It has a delicious nutty flavour and is packed with nutrition. A two-tablespoon serving will provide two grams of dietary fibre, thirteen percent of recommended daily value of folic acid, ten percent of recommended daily value of phosphorus, magnesium and zinc and fifteen percent of Vitamin E. It is a cholesterol and sodium free food, and its fat is unsaturated.
You can use wheat germ to replace up to one-half cup of flour when baking cookies, muffins and bread. Use it as a topping for fruit pies, fruit salads, yoghurt and ice cream, or as a nutritious breading for chicken or fish and as filler for meatballs. Sprinkle it on breakfast cereals, rice, porridge or added to baked goods and casseroles.
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