Wheat germ is a nutrient powerhouse!  This tiny part of the wheat kernel packs 23 nutrients, making it more nutrient dense than any other vegetable or grain. 

The germ is the inner embryo of the wheat kernel, and makes up less than 3 percent of the entire kernel.  Wheat germ is the part that is discarded when white flour is made, which is why whole grain flour is superior in terms of nutrition.

Wheat germ contains about 28 percent protein.  At 1 gram of fiber per tablespoon, wheat germ is great as a support for proper and effective digestion.  In addition to these, it has good amounts of fatty acids, coenzyme Q10, zinc, vitamin E, phosphorous, magnesium, and several of the B vitamins.  Wheat germ has no cholesterol or sodium.

Thanks to the high concentration of complex carbohydrates and protein, wheat germ is one ideal supplement option for athletes.  It is supplemented to help improve endurance and promote quicker recovery.

Due to its high oil content, wheat germ should always be stored in an airtight container and kept in the refrigerator or freezer.  It should also be kept out of direct sunlight.

The beauty of wheat germ is how easy it is to supplement it into your everyday diet!  It can replace anywhere from ½ to 1 cup of flour in most recipes.  It can also be added into shakes, sprinkled on top of yogurt, or added to meat dishes.  When used for baking breads, muffins, or pancakes, the addition of wheat germ gives the product a deliciously moist, fluffy texture.

Carrot Germ Muffins

½ cup sugar

½ cup oil

2 eggs (or 2 parts egg replacer)

1 Tbsp vanilla

1 cup flour

½ cup wheat germ

½ tsp baking soda

½ tsp salt

1 tsp baking powder

½ tsp nutmeg

1 tsp cinnamon

1 cup grated carrots

1 cup walnuts

Preheat oven to 375.

Beat the sugar, oil, vanilla and eggs in one bowl.  In another bowl mix the remaining dry ingredients.  Add the dry mixture to the wet mixture.  Stir in the carrots and walnuts.  The mixture will be very thick.  Spoon it out into a greased muffin tin.  Bake for 15 - 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.