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Partially Defatted Wheat Germ

The most nutritional part of wheat is the wheat germ. It contains 23 different nutrients. It is the embryo of the wheat kernel required for its germination and gives growth to the wheat grass. It has higher protein level compared to that of meat, despite its small size.
Uses
Wheat Germ consists of potassium, iron, great quantities of riboflavin, calcium, zinc, magnesium and vitamins A, B1 and B3. Vitamins B1 and B3 maintains healthy muscle, organs hair, skin and a good energy level. Vitamin E, which works as an anti-oxidant is also found in wheat germ. It can also be added to meat dishes, eggs, vegetables, while making bread and even yogurt. Wheat germ can be used in place of breadcrumbs to make a crunchy crust. Some of it can be sprinkled on ice creams, yoghurt, cereals and smoothies.
Health Benefits
Wheat germ improves oxygen utilization within the body prevent heart diseases, cancer and ageing. It also protects the muscles, blood, lungs, and eyes from damage. It prevents blood clots and contributes in strengthening the immune system of the body. Athletes keep wheat germ in their diet because it improves cardio-vascular function and increase endurance level. It also helps the body builders to bulk up and maintain nutritional levels. Vitamin B, present inside wheat germ helps in coping with stress. Folic acid helps lowering homocysteine levels and preventing damage to the arteries. It also helps relieve constipation.
Health Concerns
Eating too much wheat germ may cause a burning sensation. Heartburn may also occur. If you already have a gastric ulcer, be careful while eating wheat germ. The gastric ulcer may deteriorate causing pain, discomfort and bleeding inside. Wheat germ is actually a source of fiber. Since, fiber is not digestible fully it should be eaten in a limited amount.
Other Names
Octacosanol, octacosanol concentrate, octa cosyl alcohol, polycosanol, isopolicosanol, Ateromixol

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