The functional components of wheat germ

Wheat germ also contains vitamin E and linoleic acid. Metal content shortage of the food will affect health and development, especially iron deficiency will appear anemia, wheat germ is an ideal micro metal supply source, and rich in vitamin E, vitamins B group, Octacosanol, vegetable protein, unsaturated fatty acids and dietary fiber, also contains rich minerals: calcium, iron, zinc, selenium and so on. 1,000 kilograms of high-quality wheat only extracted 15 kg wheat germ, is extremely valuable nourishment.

It has been determined, wheat germ containing 30% of protein, which globulin is 18.9%, glutenin is 0.3% to 0.37%, wheat alcohols protein is 14%, is an important source of plant protein nutrition. Wheat germ protein is a high quality protein, the protein biological potency can be comparable with the eggs’ protein. The vitamin B1, B2, iron and potassium it contains are respectively three times, 8-fold, 4-fold and 8-fold of the equivalent amount of flour. In addition, it is rich in zinc. Every hectogram of wheat germ oil contains 220 micrograms vitamin E, 13 times of soybean oil; four times of cod liver oil, is one of the foods contain the highest vitamin E. Vitamin E play a moisturizing effect on the skin, keep the skin moisture, is the bets cosmetic raw material for skin anti-aging products. So, the wheat germ is an ideal anti-aging and beauty food.

Wheat germ also contains a sulfur-containing antioxidants - glutathione, a sulfur-containing active tripeptide that glutamic acid, cysteine, glycine three amino acids bond by peptide, with anti-oxidation function, it generated oxidase under the participation of selenium, can catalyze organic peroxides restore, make the chemical carcinogens lost toxicity in the body. Also have the function of protecting the brain, promoting growth and development of infants and young children. The dietary fiber in it has the effect of lower serum cholesterol and preventing diabetes, colon cancer. In addition, it is beneficial to the development of intestinal flora, also plays a role in promoting.

Wheat germ is the highest nutritional value part in whole wheat grain, containing 27.0%-30.5% protein, 10.5%-13.0% fat, 40.0%-47.0% soluble nitrogen matter, 2.0%-2.2% crude fiber, 4.0%-5.0% ash, 9.5%-11.5% moisture. In addition to several major nutrients, it also contains many vitamins and minerals which are beneficial to human health. Including the most interesting, also the research and develop hot spots is the rich tocopherols in wheat germ.

Wheat germ contents various vitamins, in general there are two major categories of vitamin E and vitamin B groups. In addition, according to glutathione manufacturer, wheat germ protein is the important source of glutathione. Catalyzed by glutathione can reacts with peroxide, reduce oxides, protect body cells from oxidative damage, particularly can protect brain function, and can pass the amino acids of biological functions, to promote growth and development. Thus it can be seen that the wheat germ not only rich in protein, has comprehensive and balanced amino acids, but also easily absorbed by the body, is a good full price protein nutritional source. Wheat germ can be widely used for supplying protein in the food, strength the amino acid nutritional value of food, is a natural high-quality food proteins and amino acids enhancer.

Source:http://www.cosprm.com