Post by Tim Wescott on May 3, 2004 17:25:20 GMT -5
The oily embryo of the wheat grain, the part that sprouts. It contains two thirds of the grain's thiamin, a fourth of its riboflavin and a fifth of its pyridoxine.
It can be bought by the bottle, sprinkled over cereals, mixed into veggie burgers, or baked into a variety of breads and cookies.
Wheat germ can turn rancid quickly and should be kept refrigerated
A 100-gram portion of the wheat germ contains 300 micrograms of folic acid, almost 14 milligrams of vitamin E and 3.3 milligrams of vitamin B6.
Great source of vitamin -E, and it allegedly increases endurance.
It can be bought by the bottle, sprinkled over cereals, mixed into veggie burgers, or baked into a variety of breads and cookies.
Wheat germ can turn rancid quickly and should be kept refrigerated
A 100-gram portion of the wheat germ contains 300 micrograms of folic acid, almost 14 milligrams of vitamin E and 3.3 milligrams of vitamin B6.
Great source of vitamin -E, and it allegedly increases endurance.