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WHEAT GERM

Wheat germ is a good source of protein and dietary fiber. Wheat germ are parts of the whole-grain wheat kernel. It is removed when wheat is refined to make white flour. When referred to as food, wheat germ is the embryo or nucleus of the wheat kernel.

It is an excellent source of vitamin E, zinc and the B vitamin folate. Just a quarter-cup supplies more fiber than a slice of most whole-wheat bread. Because of its polyunsaturated fat content, it can quickly become rancid.

Defatted wheat germ doesn’t need to be refrigerated, but it is lower in vitamin E. Wheat bran is the rough outer shell of whole wheat. It has an extremely high fiber content, and is also an excellent source of magnesium and iron.

TYPICAL COMPOSITION OF WHEAT GERM

  PHYSICAL g/100g
  Ash 5.00
  Fat (solvent extraction) 0.85
  Carbohydrates (calculated) 55.00
  Protein (Kjeldahl)  
  Total Dietary Fiber 16.50
Insoluble Dietary Fiber 14.50
Soluble Dietary Fiber 1.60
  Calories (bomb colorimeter) 410.00 kcal

  TYPICAL COMPOSITION mg/100g
  Thiamin (Vitamin B1) 1.96
  Riboflavin (Vitamin B2) 0.78
  Niacin (Vitamin B3) 7.84
  Calcium 65.00
  Iron 11.00

  AMINO ACIDS Typical per 100g
  Tryptophan 3.40
  Threonine 12.50
  Isoleucine 11.60
  Leucine 22.50
  Lysine 23.60
  Methionine 5.00
  Cystine 4.40
  Phenylalanine 11.40
  Tyrosine 4.20
  Valine 17.30
  Arginine 22.00
  Histidine 11.10
  Alanine 21.80
  Aspartic acid 29.10
  Glutamic acid 1.66
  Glycine 21.70
  Proline 19.00
  Serine 14.10

Wheat Germ

 

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