Wheat germ
Wheat germ
Wheat germ (pronunciation: /wi:t dʒɜ:rm/) is the small, nutrient-rich center of a wheat seed. Technically, it's the embryo of the wheat plant, which is separated from the rest of the grain during milling.
Etymology
The term "wheat germ" comes from the Old English word "hwǣte" and Germanic word "kurnam". "Wheat" is directly descended from Old English, and "germ" from Latin "germen", meaning "sprout".
Nutritional Value
Wheat germ is packed with important nutrients, such as Vitamin E, Folic Acid, and other B vitamins, and essential fatty acids. It's also a great source of fiber.
Usage
Wheat germ can be used in many ways. It can be added to protein shakes, oatmeal, pancakes, and baked goods. It's also used in the production of Wheat Germ Oil, which is used for its nutritional content and as a supplement.
Related Terms
- Wheat: The grain from which wheat germ is derived.
- Wheat Germ Oil: The oil extracted from wheat germ, often used as a dietary supplement.
- Vitamin E: A nutrient found in high quantities in wheat germ.
- Folic Acid: Another nutrient found in wheat germ.
- B vitamins: A group of vitamins that includes thiamine, riboflavin, niacin, and others, all of which are found in wheat germ.
External links
- Medical encyclopedia article on Wheat germ
- Wikipedia's article - Wheat germ
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