Wheat germ, roasted 



Stir in yogurt, milk, breakfast cereals, fruit juice, fruit salad, stew, or broth. Can be used as a substitute for walnuts in muffin filling. Wheat germ is the most nutritious part of wheat grain. In addition to a significant protein content (a favourable amino acid composition ), they also contain fats with a significant proportion of unsaturated fatty acids, easily digestible carbohydrates, fiber, zinc and vitamin E, thiamine, riboflavin , vitamin B6 and niacin.  They are recommended to everyone who cares about their health, so customers are increasingly looking for them. 

Wheat germ is separated in the milling process as flakes of uniform size of golden yellow colour, which, in order to deactivate the enzyme and improve the sensory properties, are thermally stabilized by frying on sheets, which gives them a fine aroma and smell and prolongs their durability. 

Packaging: 0.5 kg, 30 kg 

Average nutritional value in 100 g of product:

Energy: 1648 kJ /392 kcal
Fat: 9.9 g, of which saturated fatty acids 2.0 g
Carbohydrates: 41.2 g, of which sugars 16.4 g
Fiber: 9.5 g
Protein: 29.7 g
Salt*: 0.01 g
Zinc: 21 mg (210% PU)
Vitamin E: 13.8 mg (115% PU)
Thiamine: 2 mg (182% PU)
Riboflavin: 0.6 mg (43% PU)
Vitamin B6: 3.3 mg (236% PU)
Niacin: 5 mg (31% PU) 

PU= recommended daily intake (adults ) 

*the salt content is solely due to the naturally occurring sodium