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Detailed illustration of the different parts constituting a wheat kernel. The germ of a cereal grain is the part that develops into a plant; [1] it is the seed embryo. [2] Along with bran, germ is often a by-product of the milling [3] that produces refined grain products.
While coeliac disease is caused by a reaction to wheat proteins, it is not the same as a wheat allergy. [ 28 ] [ 29 ] Other diseases triggered by eating gluten are non-coeliac gluten sensitivity , [ 29 ] [ 30 ] (estimated to affect 0.5% to 13% of the general population), [ 31 ] gluten ataxia and dermatitis herpetiformis .
The germ is the embryo of the seed that contains B vitamins and trace minerals. Because the germ has a fat content of 10%, [citation needed] it may reduce shelf-life. [citation needed] Thus, it is separated to ensure longer shelf life of the flour. In contrast to enriched flour, whole wheat flour contains both the bran and the germ.
Shake up your usual salad by adding one-third or a half cup of whole grains, like wheat berries or farro, which not only boosts nutrients, flavor and texture, but also makes the meal more complete ...
Cruciferous vegetables, soybeans (including tofu), shiitake mushrooms, peanuts, wheat germ, almonds, kidney beans, lima beans, red potatoes and quinoa are plant-based sources of choline.
Look for whole grains as the first ingredient.“On the nutrition facts label, you should see whole grain wheat flour, whole oats, or whole rye,” says iu.“If the ingredient list includes ...
Groats (or in some cases, "berries") are the hulled kernels of various cereal grains, such as oats, wheat, rye, and barley. Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain, as well as the endosperm (which is the usual product of milling). Groats can also be produced from pseudocereal seeds such as ...
White flour is made entirely from the endosperm or protein/starchy part of the grain, leaving behind the germ and the bran or fiber part. In addition to marketing the bran and germ as products in their own right, middlings include shorts (making up approximately 12% of the original grain, consisting of fractions of endosperm, bran, and germ with an average particle size of 500–900 microns ...
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