100 Dollar Cake 3 Musketeers Bars A-Ri-Rang À Blanc À l'Africaine À l'Agnès Sorel À l'Aillade À l'Ailleule À l'Albigeoise À l'Albufera À l'Algérienne À l'Alsacienne À l'Ambassadrice À l'Américaine À l'Ancienne À l'Andalouse À l'Anglaise À l'Anglaise -- Paner À l'Anversoise À l'Ardennaise À l'Argenteuil À l'Ariégeoise À l'Arlésienne À l'Armenonville À l'Armoricaine À l'Arrabiata À l'Autrichienne À l'Auvergnate À l'Encre À l'Espagnole Previous | Next | Wheat Germ© Copyright 2009. All rights reserved and enforcedThe germ makes up only about 2% of the wheat kernel. It is removed from the wheat grain during processing for white flour. It is flatted in a roller, then often toasted to extend its storage life. Wheat germ needs to be incorporated into something tasty, otherwise the food you are eating tastes like little pieces of cardboard that just stick in your teeth.
Also called: Germe de blé (French); Weizenkeime (German); Germen de trigo (Spanish); Germe de trigo (Portuguese)
Other entries for:WheatBulgur Wheat, Cracked Wheat, Durum Wheat, Emmer, Hard Wheat, Soft Wheat, Spring Wheat, Wheat Berries, Wheat Bran, Wheat Flakes, Wheat Germ, Winter Wheat Other entries for:GrainsAmaranth, Barley, Buckwheat, Cereals, Corn, Flax, Kamut, Millet, Oats, Quinoa, Red River Cereal, Rice, Rye, Semolina, Sorghum, Spelt, Teff, Triticale Related RecipesGrace Oulton's Wheat Germ Muffins |
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