Wheat germ vs Whole-wheat flour: What’s The Difference?

Wheat germ and whole-wheat flour belong to the grains food group, one of the staple food groups for people on a plant-based diet.

Grains and grain products are an affordable source of carbohydrates, as well as essential vitamins and minerals, including B vitamins (such as thiamin, riboflavin, and niacin), iron, and zinc, minerals that are usually harder to get on a plant-based diet.

They also provide a small amount of protein and healthy fats.

However, it is important to note that whole grains are generally a better source of these nutrients than refined grains.

This article will thoroughly compare wheat germ and whole-wheat flour and help you learn more about their similarities and differences.

Wheat germ

Wheat germ (Triticum aestivum) is a by-product of wheat milling and is derived from the inner part of the wheat kernel.

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.

Wheat germ is also a good source of plant-based protein, making it a valuable food for vegetarians and vegans.

It is often used as an ingredient in breakfast cereals, granolas, and baked goods or as a topping for yogurt, oatmeal, and salads. It can also be added to smoothies and other drinks for an extra boost of nutrition.

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).

It also contains Vitamin E, and Vitamin K in a small amount.

Whole-wheat flour

Whole-grain wheat flour (Triticum aestivum) is made by grinding the entire wheat kernel into a fine powder. It is considered a whole grain because it contains all three parts of the wheat kernel: the bran, germ, and endosperm.

It is a good source of dietary fibers, vitamins, minerals, and antioxidants, including B vitamins, iron, zinc, and magnesium. It also contains antioxidants such as phenolic acids and flavonoids that have been linked to various health benefits, including improved heart health and blood sugar control.

Whole-grain wheat flour is commonly used in baking bread, pastries, and other baked goods and can also be used as a thickener for soups and sauces. It is a healthier option than refined flour as it retains all the nutrients from the wheat kernel and provides more fiber.

Whole-wheat flour is an excellent source of Vitamin B1 (Thiamine), and Vitamin B3 (Niacin).

It also contains a good amount of Vitamin B2 (Riboflavin), Vitamin B5 (Pantothenic acid), Vitamin B6 (Pyroxidine), and Vitamin B9 (Folate) and some Vitamin E.

Wheat germ vs Whole-wheat flour Nutrition

Now that we’ve described the origin, taste, and usage of these foods, we can move to the most interesting part – comparing wheat germ vs whole-wheat flour.

This comparison will start by comparing the caloric value of wheat germ and whole-wheat flour and their macronutrients and then go more in-depth by analyzing their vitamin and mineral content.

Wheat germ vs Whole-wheat flour Calories

Most calories in grains come from carbs.

Comparing whole-wheat flour vs wheat germ for weight loss, whole-wheat flour is slightly lower in calories, with 340 calories per 100 grams, compared to 360 calories per 100 grams of wheat germ.

However, both wheat germ and whole-wheat flour can and should be a part of a healthy diet, and neither one shouldn’t be avoided if you’re looking to lose weight.

Wheat germ vs Whole-wheat flour Protein

Grains and most grain products, including wheat germ and whole-wheat flour, are important sources of plant-based protein.

However, it should be noted that most grains, with the exception of quinoa and buckwheat, for example, are low in lysine and methionine.

That said, you can combine grains with legumes to get a complete protein.

Wheat germ offers around 43% more protein than whole-wheat flour.

Wheat germ has 23.2 grams of protein per 100 grams, while whole-wheat flour has 13.2 grams of protein per 100 grams.

Wheat germ vs Whole-wheat flour Carbs

Counting carbs can be important for some people for different reasons, including blood sugar control, weight management, or athletic performance.

It’s also important for people on a keto diet, so let’s compare the carbs content in wheat germ and whole-wheat flour.

The total amount of carbohydrates is around 28% higher in whole-wheat flour than in wheat germ. It has 72 grams per 100 grams, compared to 51.8 grams in wheat germ.

There’s less sugar in whole-wheat flour than in wheat germ, 60% precisely.

That said, 100 grams of whole-wheat flour contains 0.4 grams of sugar, while the same amount of wheat germ contains 1 grams.

Lastly, let’s take a look at the dietary fiber in wheat germ and whole-wheat flour.

Dietary fiber keeps the digestive system healthy and helps with weight management by promoting a sense of fullness.

With 13.2 grams of fiber per 100 grams, wheat germ is a better source of fiber than whole-wheat flour which wheat germ offers 10.7 grams per 100 gram portion.

Wheat germ vs Whole-wheat flour Fats

Like most other grains, wheat germ and whole-wheat flour are low in fat.

Fats in wheat germ and whole-wheat flour are mostly healthy unsaturated fats. They are naturally cholesterol-free and trans-fat-free.

Total fat in wheat germ and whole-wheat flour:

• Wheat germ: 9.7 grams per 100 grams
• Whole-wheat flour: 2.5 per 100 grams

Speaking of saturated fats, whole-wheat flour is 76% lower in saturated fats.

Whole-wheat flour and wheat germ contain 0.4 grams and 1.7 grams of saturated fat per 100 grams, respectively.

Wheat germ vs Whole-wheat flour Vitamins Content

This section will discuss the vitamin content of wheat germ and whole-wheat flour.

Vitamins are micronutrients, meaning we need only a small amount. However, they are very important for many processes in our bodies.

Wheat germ has a higher amount of vitamin A.

However, whole-wheat flour has a higher amount of vitamin B1 (Thiamine), vitamin B2 (Riboflavin), vitamin B3 (Niacin), vitamin B5 (Pantothenic acid), vitamin B6 (Pyroxidine), vitamin B9 (Folate), vitamin E, and vitamin K.

Wheat germ and whole-wheat flour contain the same amount of vitamin C, vitamin D, and vitamin B12 (Cobalamin).

The following table shows the exact amount of vitamins wheat germ and whole-wheat flour contain side by side, so you can easily compare them.

Wheat germ vs Whole-wheat flour Minerals Content

Minerals are important for our body to function properly. We need only a small amount of minerals, so they are called micronutrients.

Some minerals, like iron, calcium, zinc, or iodine, are relatively hard to get on a plant-based diet, so it’s important to choose your foods thoughtfully. This part of the wheat germ and whole-wheat flour comparison focuses on their mineral content.

On the other hand, whole-wheat flour is a higher amount of calcium, copper, iron, magnesium, manganese, phosphorus, potassium, selenium, sodium, and zinc.

Wheat germ and whole-wheat flour contain the same amount of fluoride.

Check out the table below to learn how wheat germ and whole-wheat flour compare when it comes to mineral content.

The Final Word

This article highlighted the similarities and differences between wheat germ and whole-wheat flour.

Grains, also known as cereal grains, are an important source of nutrition for many people around the world. They are a rich source of carbohydrates, which provide energy for the body.

Whole grains contain important vitamins and minerals, such as B vitamins and iron. Whole grains, in particular, are high in dietary fiber and can help with digestion and weight management.

They may also have other health benefits, such as reducing the risk of heart disease, diabetes, and certain types of cancer.

Grains are also a staple food and an important source of food security in many parts of the world.