Wheat germ makes up only 2-3% of the whole kernel. Despite its small size, it is one of the healthiest foods in the world with 23 nutrients. Wheat germ is famous for its high amounts of iron, potassium and folate, vitamins B1, B3 and E, proteins, fiber, calcium, magnesium and zinc. They also contain a powerful antioxidant called L-ergothioneine, which is not degraded during cooking.
Dried and powdered wheat germ has a mild nutty flavor that blends well with many dishes and provides additional vitamins. Here are some possible uses for wheat germ:
- Add them to cake, bread, or cookies. Cut the amount of flour in the recipe in half, replacing the remainder with wheatgrass. You can also add a tablespoon of the germ to the waffle and pancake batter.
- Use wheat germ instead of bread or flour breading.
- Sprinkle wheat germ on a casserole (such as pasta and cheese) before cooking. They will provide a nice crispy crust.
- The use of wheat germ is important for leveling the top of the cake and tin bread. The mild taste of germs will not overpower the taste of baked goods
- Wheat germ can be added to porridge, ice cream, or yogurt.
- A tablespoon of wheat germ is also appropriate for homemade cocktails.
