Wheat germ flour is used in the preparation and cooking of various dishes. It is especially recommended for children, pregnant women, vegetarians, vegans, and individuals following a special diet. Wheat germ flour can be consumed with both cold and hot beverages, milk, salads, and yogurt. It is commonly used in the preparation of a wide range of Iranian and international soups and dishes.
Wheat germ is the embryo of the wheat grain where the growth of a new wheat plant originates. Wheat germ is very small and accounts for only 2% of the total weight of the wheat grain. In the production of wheat germ flour, the wheat embryo is carefully separated from the grain and then milled without the addition of preservatives or additives. Wheat germ is packed with essential nutrients, including vitamins B group, thiamine, A, E, antioxidants, omega-3 and omega-6 essential fatty acids, folate, calcium, phosphorus, zinc, iodine, selenium, magnesium, and fiber.
