Wheatgerm

Wheatgerm is the part of the wheat grain from which a new plant develops and is separated during milling. The supplied data describe wheatgerm without specifying a preparation method. It mainly provides carbohydrate and protein, alongside fibre and fat. Per 100g, it contains 45g of carbohydrate, 27g of protein, 14g of fibre and 8.4g of fat.

Fibre supports normal bowel function, while protein is needed for the growth and repair of body tissues. Wheatgerm also provides vitamin E, which helps protect cells from oxidative damage. As a wheat product, it is not suitable for a gluten-free diet for coeliac disease. Full nutrient figures are in the tables below.