Wheat germ is only 2-3% of the whole kernel. Despite its small size, it is one of the healthiest foods in the world, consisting of 23 nutrients. Wheat germ is famous for a large amount of iron, potassium and folic acid, vitamins B1, B3 and E, proteins, fibers, calcium, magnesium and zinc. They also contain a powerful antioxidant called L-ergothioneine, which is not destroyed during cooking.
Pick your recipe
Dried and powdered wheat sprouts have a soft nutty flavor that fits well with many dishes and provides an additional supply of vitamins. Here are some ways you can use wheat germ:
- Add them to cake, bread or cookies. Reduce the amount of flour provided for in the recipe by half, replacing the rest with wheat germ. You can also add a tablespoon of embryos to the dough for waffles and pancakes.
- Use wheat germ instead of bread or flour breading.
- Before cooking, sprinkle the casserole (for example, with pasta and cheese) with wheat germ. They will provide a good crisp.
- The use of wheat germ is relevant for the alignment of the upper part of the cake and the shaped bread. The soft taste of the embryos will not interrupt the taste of baking.
- Wheat germ can be added to porridge, ice cream or yogurt.
- A tablespoon of wheat germ will be appropriate in homemade cocktails.