Wheatgerm

A mild and nutty flavour, add wheat germ to your cake, bread and cookie recipes in a ratio of 1/2 wheat germ to 1/2 flour. Use instead of bread crumbs, or as a sprinkled topping to sweet and savoury dishes.

Ingredients:

wheatgerm.

Nutritional Information

Typical composition per 100g
....energy kJ..................... 1506 kJ
....energy kCal................. 360 kCal
....protein.......................... 23.00g
....carbohydrates............ 38.60g
........of which sugars..... 14.00g
....fat................................... 9.70g
........of which saturates. 1.70g
....fibre............................... 13.20g
....sodium.......................... 0.001g
....salt................................. 0.0025g