The germ is the "heart" of the cereal kernel, the embryo of the seed, and a concentrated source of several essential nutrients including Vitamin E, folate (folic acid), phosphorus, thiamin, zinc and magnesium. Along with bran, germ is often a by-product of the milling that produces refined grain products. Wheat germ, rice germ, maize germ, and others may be used to extract vegetable oil or directly as a food-making ingredient. The germ is retained as an integral part of whole grains.

Germ adds flavor and crunch to virtually any recipe, and it's an easy way to add extra nutrition. It can be used as a substitute for breadcrumbs in meatballs, as a casserole topping, or in coating chicken breasts. It can also replace up to 1/2 cup of the flour in recipes for muffins, breads, pancakes, and many other baked goods, making it even easier to work into your diet.

Breakfast foods | Cereals | Food ingredients

Keimling | Ĝermo