Wheat germ muffins and breads
Wheat germ muffins and breads are baked goods that incorporate the nutrient-dense, oil-rich germ of the wheat kernel into the dough or batter. They are a common home-baking adaptation to boost the nutritional profile of standard flour-based recipes, originating from health-conscious cooking in Western countries.
🍽️ Nutrition at a glance
These are carbohydrate-rich foods with a moderate protein and fat content, primarily from the wheat germ and added oils. They are an excellent source of fiber, B vitamins, and minerals like magnesium and selenium, with a typical muffin containing around 150-200 calories.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 5 g |
| Carbs | 28 g |
| Fat | 6 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 200 mg |
| Manganese | 1.2 mg |
| Magnesium | 40 mg |
| Phosphorus | 100 mg |
| Thiamin (B1) | 0.15 mg |
| Folate | 30 mcg |
| Selenium | 12 mcg |
| Zinc | 0.8 mg |
| Iron | 1.5 mg |
Per 1 medium muffin (approx. 85 g) · estimated, varies by recipe
💡 What's interesting
Wheat germ is the embryo of the wheat kernel, packed with nutrients intended to grow a new plant, making it a potent 'superfood' addition. Nutritionally, it significantly increases the vitamin E and folate content compared to refined flour products.
