A dehulled whole wheat kernel consists of three parts; the bran, germ, endosperm.  

Collectively these three parts are known as whole grains, and they offer many nutrients including fiber, proteins, minerals and vitamins. 

During the production of wheat flour some of the parts of the wheat grain are often stripped off, particularly the bran and germ, leaving behind the endosperm which is starchy and lacking in fiber and other important nutrients. 

However, wheat germ can also be produced as a byproduct during the processing of wheat grains to produce flour.

It is often available in two forms; raw and toasted wheat germ.

Toasting wheat germ can bring about some slight changes in both the physical and nutritional qualities of the wheat germ.

In this post we are going to highlight the differences between raw wheat germ and toasted wheat germ.

What is wheat germ?

The wheat germ is the portion of the wheat berry from which the new plant grows from, as the purpose of the germ in the wheat kernel is for reproduction.

It is the embryo of the seed.

The wheat germ is also highly nutritious as it is packed with fiber, vitamins E and B, minerals, proteins and fatty acids.

The wheat germ can be raw, it can also be toasted, thereby making it more palatable.

Both the toasted and raw wheat germ are rich in nutrients; however, slight nutritional changes occur in the toasted wheat germ.

Difference between raw and toasted wheat germ

You can find wheat germ in grocery stores in two forms; raw and toasted.

The toasted wheat germ acquires a crunchy texture and a sweet nutty flavor while the raw wheat germ has a mild flavor.

Raw wheat germ also has a greater nutritional value.

The raw wheat germ has a higher fiber, vitamin and mineral content compared to the toasted wheat germ including B vitamins, phosphorous, zinc, manganese, potassium and magnesium.

However, the toasted wheat germ lasts longer than raw wheat germ when stored.

Uses of wheat germ

The wheat germ is versatile and can be used in place of flour to produce baked products like cookies and cakes to enhance their nutritional value.

It can also be eaten as a cereal.

The wheat germ could be used in place of bread crumb for breading or in the production of meat loaf or meat balls 

Wheat germ can be used in the production of vegetable oil.

Conclusion

The wheat germ is a part of whole grain wheat, it can also be produced as a byproduct from refining wheat.

It is packed with many nutrients including polyunsaturated fats  

Due to the presence of polyunsaturated fats, the wheat germ can become rancid if exposed to sunlight. Therefore, it has to be refrigerated.

Wheat germ is best raw, but it can also be toasted.

When toasted, there may be a slight reduction in the vitamin and mineral content of the wheat germ.