Kornkeime

Kornkeime, also known as grain sprouts or cereal germs, refers to the embryo of a cereal grain. It is the part of the grain that is capable of germinating into a new plant. While the grain itself consists of three main parts: the bran, the germ, and the endosperm, the germ is particularly rich in nutrients. It contains healthy fats, vitamins, minerals, and antioxidants.

Commonly found in whole grains, the germ is often removed during the refining process to extend shelf life and improve texture. However, retaining the germ is crucial for maximizing the nutritional value of grains. For instance, wheat germ is a well-known source of vitamin E, B vitamins, iron, and zinc. Similarly, corn germ is a significant component of corn oil.

In culinary applications,kornkeime are sometimes consumed directly or incorporated into food products. They can be found in whole grain breads, cereals, and health food products. The presence of the germ contributes to a richer flavor and a chewier texture in baked goods. Due to its high oil content, grain germ can also go rancid more quickly than refined flour, which is another reason for its removal in some commercial processing. The nutritional benefits of consuming whole grains with their germ intact are widely recognized in dietary guidelines for a healthy diet.