When you hear the word wheat, your mind most likely goes straight to bread and pastries. However, this staple grain is much more than that and it comes in many forms as well.
There are various types of wheat with varying levels of importance in our daily lives. Some are used primarily for baking while others are used mainly to make things like pasta, cereal or beer.
One type of wheat that you may not be familiar with is wheat germ. Unless you’ve been living under a rock, you probably know what it is by now. It’s just another way to describe the same thing – sprouted whole wheat that has been extracted from the bran and germ of the grain.
While it may sound similar to wheat gluten, there are some key differences between them. Let’s take a look at both so that you can easily distinguish the two when they come up in conversation again in the future:
What is wheat germ?
Wheat germ is the germ and bran of wheat that have been extracted from the entire grain. It’s the part of the seed that contains vitamins, minerals and proteins that can be used by the human body. Wheat germ is rich in minerals such as manganese, selenium and copper, and vitamins B1, B2, and B6.
Wheat germ contains proteins, fats and dietary fiber. Both proteins and dietary fiber have been found to have a slow-acting insulin-like effect on the body and are therefore good for maintaining a healthy blood sugar level. Dietary fiber has also been found to be helpful in lowering cholesterol levels in the body.
What is wheat gluten?
Wheat gluten is the protein found in wheat that’s extracted from the whole grain during wheat harvest. While wheat germ is rich in vitamins and minerals, gluten is the part of the wheat that’s used to make our favourite wheat-based products like bread, beer and pasta.
Wheat gluten is made up of two types of proteins: glutenin and gliadin. Both are involved in making gluten, a protein found in wheat that helps dough rise. Some products that use wheat gluten include bagels, flatbreads, pasta and even ice cream.
Differences between wheat germ and wheat gluten
– Wheat germ: Wheat germ is the sprouted wheat germ that’s been extracted from the bran and the germ of the grain. Wheat germ contains vitamin B 1, B 2, B 3, B 6, B 9, E and K minerals, protein, and zinc.
– Wheat gluten: Wheat gluten is the protein found in wheat that’s extracted from the whole grain during wheat harvest. While wheat germ is rich in vitamins and minerals, gluten is the part of the wheat that’s used to make our favourite wheat-based products like bread, beer and pasta.
Wheat gluten is made up of two types of proteins: glutenin and gliadin. Both are involved in making gluten, a protein found in wheat that helps dough rise. Some products that use wheat gluten include bagels, flatbreads, pasta and even ice cream.
How to get wheat germ?
There are a few ways to get wheat germ. The easiest one would be to buy whole wheat flour and then just wash it thoroughly and let it sit out for a few days so that the germ on the inside is exposed to the air.
The germ is where the vitamins and minerals are found, so if you were to rinse the germ off, you would be removing those parts of the wheat. You could also try sprouting your wheat.
This method is much more difficult and takes time, but wheat germ is what sprouted wheat is made up of so it’s worth a shot. If you happen to have a wheat germ that you’ve sprouted yourself, you could just take some wheat germ baking ingredients like sugar, baking soda, gluten, salt and so on and make your own gluten-free flour mix.
How to grow wheat germ at home?
You could try growing wheat germ at home as well. The only catch is that this kind of wheat germ wouldn’t be from a normal wheat plant, but from a type of wild wheat called “cardoon”.
Cardoon wheat is a species of wild wheat that’s native to Europe and Southern Asia. Unlike normal wheat, cardoon wheat doesn’t get processed for flour, so it contains both the germ and bran of the wheat.
There are two ways to make cardoon wheat flour. The first way is to harvest the wheat from the plant itself and then grind it up into flour. The catch here is that you’ll need to grow your own wheat and harvest it before it has a chance to be turned into flour.
The second way to get cardoon wheat flour is to buy it online. There are a few online stores that sell cardoon wheat flour, but you’ll need to be careful because some of them are selling fake stuff.
Benefits of eating wheat germ
Wheat germ benefits range from better blood sugar control to better digestion to anti-ageing properties.
All of these things make it a great addition to any diet and can help you with the daily grind. When you eat wheat germ, you are consuming the same nutrients found in the bran and germ of the wheat.
The germ is rich in fibre and contains vitamins B1 (thiamine), B2 (riboflavin), B3 (niacin) and B6, minerals like manganese, selenium and copper, protein, and zinc, and phytosterols.
Tips for storing and preserving your wheat germ
– Keep wheat germ in an airtight, moisture-proof container – Wheat germ doesn’t last long when exposed to air. It should be kept in an airtight container or sealed container so that it doesn’t get stale.
– Don’t store wheat germ in the fridge – This is probably the biggest mistake people make when storing wheat germ. The best place for it is in your pantry or on your countertop where it can stay at room temperature. This way, it maintains its nutritional value and doesn’t spoil.
– Don’t grind your wheat germ – When wheat germ is ground, some of the nutrients are destroyed. You should just store it as whole wheat germ if you want the benefits of eating it.
– Keep wheat germ in the freezer – Wheat germ is an important ingredient in many gluten-free foods and you don’t want it to go to waste. It’s best if you were to store it in the freezer so that it stays as fresh as possible.
– Wheat germ is best when consumed on its own – Many people believe that wheat germ is best when consumed on its own, but you can also use it to make baked goods, soups, and other things.
Pros and cons of Wheat Germ Foods
– Wheat germ is rich in vitamins and minerals – One of the best parts about eating wheat germ is that it is rich in vitamins and minerals that help keep your body
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