Wheat Germ

Wheat germ –it’s not for the faint of heart. Or maybe a better way to say it is that you’re less likely to be faint of heart if you eat it. According to an article at http://www.livestrong.com/article/413438-why-should-i-eat-wheat-germ/, wheat germ is the “heart” of the wheat berry and the most nutrient-dense part of each kernel. Boasting 23 separate nutrients, wheat germ can boost dietary levels of fiber, protein, B-complex vitamins and vitamins E, A, C and K — just to name a few.

In addition, its nutty flavor and light texture add delicious taste to everything from yogurt to pancakes to salads.

For food storage purposes, it’s important to note that wheat germ has higher levels of oils, so its shelf life is considerably shorter than say — hard white wheat or pinto beans. Because of this, I usually buy mine in smaller containers at the grocery store and plan to rotate through them in about a year.

If you use a lot of wheat germ, the price is significantly lower if you buy in bulk. Robin has had good luck buying her bulk wheat germ from Honeyville Grain. ( http://store.honeyvillegrain.com/wheatgerm50lb.aspx ).

Regardless of how you choose to buy it, wheat germ is a great source of extra nutrients and flavor in your year’s supply. This week I’ll show you how we like it best! –Mellyn

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