Wheat germ

Wheat germ

In Japan, many people mix wheat germ powder with fresh milk for breakfast.

  Wheat germ oil and wheat germ powder are very common in Japan. There are a number of wheat germ products in some famous Japanese large supermarkets, such as ION and Xiyou Supermarket.

For convenience and nutrition, many office workers cook wheat germ powder with milk in the morning and eat a banana.

  Is there any nutritional emphasis on this combination of wheat germ and milk?

Wang Yongjian, secretary general of the Xi’an Nutrition Society, said that milk and wheat germ are both very nutritious foods, which are almost the nutritional components required by the human body and have different nutritional structures.

  The most precious nutrients in wheat germ are omega-3 fatty acids and vitamin E. Vitamin E maintains cell activity and has a good antioxidant effect.

Lack of vitamin E can cause atherosclerosis, senile degenerative diseases, etc., and then affect the development of the brain.

Therefore, many families will appropriately supplement their children with vitamin E in their diets. At the same time, the elderly can also take in more vitamin E by eating wheat germ.

  In milk, it is mainly supplemented with calcium and protein.

The two can basically achieve the complementarity of an animal nutrient and a plant nutrient.

In fact, vitamin E is a precious vitamin, but it is also a lipid-soluble vitamin, so when they encounter it by chance, it can promote the absorption of vitamin E by the body.

In milk, the trace content is about 3 grams per 100 grams. Although the trace content is not very high, it can help the body to absorb vitamin E.

  Therefore, the combination of wheat germ and milk is still very reasonable and worth promoting.

But these are that these two foods don’t have high carbohydrate content, so it is better to eat some cereal staple foods, not for breakfast alone.