Bulgur and wheat germ contain 0.2 grams and 1.7 grams of saturated fat per 100 grams, respectively. Bulgur vs Wheat germ Vitamins Content CaraL, et al. (1992). Long-term wheat germ intake beneficially affects plasmalipids and lipoproteins in hypercholesterolemic human subjects. Although not the case for all women, some women experiencing menopause symptoms enjoy cessation of symptoms when they incorporate wheat germ into their diet regularly. 8 Grains and most grain products, including bulgur and wheat germ, are important sources of plant-based protein.

Comparing bulgur vs wheat germ for weight loss, bulgur is slightly lower in calories, with 342 calories per 100 grams, compared to 360 calories per 100 grams of wheat germ. Wheat germ Nutrients, U.S. Department of Agriculture, Agricultural Research Service https://fdc.nal.usda.gov/fdc-app.html#/food-details/167746/nutrients This comparison will start by comparing the caloric value of bulgur and wheat germ and their macronutrients and then go more in-depth by analyzing their vitamin and mineral content.There are several benefits of wheat germ. Wheat germ is not a food that is eaten on its own, but there are several ways that you can incorporate it into your diet. Now that we’ve described the origin, taste, and usage of these foods, we can move to the most interesting part – comparing bulgur vs wheat germ. Wheat germ is an excellent source of Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Vitamin B5 (Pantothenic acid), Vitamin B6 (Pyroxidine), and Vitamin B9 (Folate). Dietary fiber keeps the digestive system healthy and helps with weight management by promoting a sense of fullness.

There are several ways that you can incorporate wheat germ into your daily diet. You can find it at many health food stores as a dietary supplement. Wheat germ is the embryo of a wheat kernel, also known as a germ. The germ is essential for wheat’s reproduction. Many refined wheat products remove the germ to extend the shelf-life of products like flour. Still, wheat germ is full of vitamins and mineral essential for immune health. 1 There are many benefits of wheat germ. However, it’s important to take note of the following potential risks:

Potential risks from wheat germ

Use this time to grease a 9 x 24 cm loaf tin (I used rapeseed oil and a silicone pastry brush to do this). Bulgur and wheat germ contain the same amount of vitamin C, vitamin D, and vitamin B12 (Cobalamin). Wheatgerm -> en:wheat-germ - vegan:yes - vegetarian:yes - percent_min:3 - percent:3 - percent_max:3 JensenM, et al. (2004). Intakes of whole grains, bran, and germ and the risk ofcoronary heart disease in men.

Wholemeal Wheat Flour -> en:whole-wheat-flour - vegan:yes - vegetarian:yes - percent_min:15.5 - percent_max:94 Palm Oil -> en:palm-oil - vegan:yes - vegetarian:yes - from_palm_oil:yes - percent_min:0 - percent_max:3 Bulgur (Triticum aestivum) is a type of whole wheat that is made by steaming, drying, and then coarsely grinding wheat berries. However, both bulgur and wheat germ can and should be a part of a healthy diet, and neither one shouldn’t be avoided if you’re looking to lose weight. Bulgur vs Wheat germ Protein

It is a good source of essential nutrients, including vitamins, minerals, antioxidants, and healthy fats. It is particularly high in vitamin E, folate, and minerals like zinc, magnesium, and phosphorus. Healthline has strict sourcing guidelines and relies on peer-reviewed studies, academic research institutions, and medical associations. We avoid using tertiary references. You can learn more about how we ensure our content is accurate and current by reading our editorial policy. If you have a mild wheat allergy, your symptoms could be worse after eating wheat germ than after eating whole-grain products. Since wheat germ agglutinate is from the germ itself, you might notice that your wheat allergy is more easily triggered by eating wheat germ alone. Dan Lepard’s tip:“In an act of breadmaking heresy, this bread doesn’t really have an initial fermentation. After kneading, the dough is left for 10 minutes before being shaped and placed in the tin, so most of the fermentation occurs once the dough is in its final shape. Breadmaking flour has a lot of strong gluten, but it is contained within the endosperm. In white flour, all that remains is the milled endosperm; in wholewheat flour this is a smaller percentage of the dry matter. Wholewheat flours should therefore be treated as if they contain less gluten, which means you need to handle the dough les and give it a shorter initial rise. This bread has an extra 25% wheatgerm, which lowers the gluten content further. Be gentle with the kneading, as the bran will tear the gluten if the dough is subjected to a rigorous and extended mixing. ” Wheatgerm Bread Ingredients Wheatgerm actually tastes a lot better than it sounds! It is sweet and nutritious. Wheatgerm is actually the most nutritious part of the wheat, but is often removed before processing because it is the most "active" part of the plant, and so affects the shelf life of the wheat. It also affects the colour of the wheat.