There is a lot of talk about wheat germ , a food that has recently been part of my table, and here I will explain why, but first of all, I start by telling you what wheat germ is. Imagine a grain of wheat: we know that it has an outer coating, an intermediate one called the endosperm and a heart, the actual grain, inside. Here, the wheat germ is precisely this heart, that is, it is the real fruit of the grain, the one with the highest nutritional value. Not surprisingly, wheat germ has a crazy nutritional profile, for example from a protein point of view: it has over 36 grams of protein per 100 grams , which means that with a spoonful of pecking almost 4 grams of protein, but also salts minerals and vitamins of group B, vitamins A and D.

In short, the germ having fewer carbohydrates and more proteins is the most balanced and nutritious part of the whole grain. In fact, here are its main properties:
– it lowers cholesterol
– it purifies the skin and makes it more elastic
– it contains omega3 and B vitamins
– it strengthens the hair
– it increases fertility
– it is a natural energizer.
You may ask: but does it make you fat? It has roughly the same calories as wheat, and you clearly don’t have to eat a pound a day.
Yes, well, but it’s an energizer. Yes, I know, but one tablespoon is less than forty calories and makes you more efficient, so in the long run it improves your metabolism.
PersonallyI put a spoonful of it in the morning porridge , sprinkle it over soups and gratin vegetables, in pasta and vegetable dishes, in fruit salads or over sliced ​​fruit. It has a good texture, I wouldn’t put too much of it because it has a strong, slightly bitter taste. Let’s say that a spoon a day keeps the doctor away, and you can put it in yogurt, muesli, biscuits for children. Not recommended for celiacs and hypertensive people in large quantities.