Talk:Cereal germ

From Wikipedia, the free encyclopedia
Jump to: navigation, search
WikiProject Plants (Rated C-class, Low-importance)
WikiProject icon This article is within the scope of WikiProject Plants, a collaborative effort to improve the coverage of plants and botany on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.
C-Class article C  This article has been rated as C-Class on the project's quality scale.
 Low  This article has been rated as Low-importance on the project's importance scale.
 
WikiProject Food and drink (Rated C-class, Low-importance)
WikiProject icon This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.
C-Class article C  This article has been rated as C-Class on the project's quality scale.
Checklist icon
 Low  This article has been rated as Low-importance on the project's importance scale.
 
 

cheerleading[edit]

Germ adds flavor and crunch to virtually any recipe, and it's an easy way to add extra nutrition. It can be used as a substitute for breadcrumbs in meatballs, as a casserole topping, or in coating chicken breasts. It can also replace up to 1/2 cup of the flour in recipes for muffins, breads, pancakes, and many other baked goods, making it even easier to work into your diet.

while i agree with all this, it's not very encyclopediac. better, if anyone is feeling motivated, would be to put some recipes featuring germ onto wiki cookbook and then link from here. --dan 02:22, 4 October 2006 (UTC) While I agree that the above is not neutral, an article like this should cover how it is eaten.Dejvid (talk) 10:00, 17 February 2008 (UTC)

Grain protein[edit]

Wheat germ, due to its relatively high concentration of complex carbohydrates and protein[citation needed], aids in gaining muscle and reducing instances of catabolism[citation needed]. These properties, in addition to the essential vitamins and fatty acids also present, make wheat germ a possible supplement for body builders and athletes[citation needed].

While wheat germ does have a high concentration of complex carbs and protein, it is common knowledge in the weight training community that most plant proteins (legumes excepted) carry fewer amino acids than those found in animal and dairy protein. Grain protein is by no means an "ideal" supplement for bodybuilders and, barring any groundbreaking scientific evidence refuting several years worth of studies pointing to a contrary result, this section is woefully inaccurate. Manstein16

Article update[edit]

I've updated the article with citations, and removed the "citations needed" tag. As the citations are mostly books, I've used the "quote=" field of the citation template to specify the text from the book that is reference. This way, it should be clear that the citations support the article text. The article still needs to be expanded and restructured so that it can be assessed as more than a "stub". --4wajzkd02 (talk) 22:51, 9 July 2009 (UTC)

Doublecheck the nutrition graphic[edit]

The math on the nutritional makeup (per 100 grams) of wheat bran doesn't add up:

63g carbs + 16g protein + 3g fat + 43g fiber = 125g —Preceding unsigned comment added by 204.14.147.252 (talk) 13:57, 5 April 2011 (UTC)

Also, the units in the column headings are expressed poorly - Carb./g should be Carb. (g) - dividing by grams seems to make no sense here. — Preceding unsigned comment added by 76.93.209.222 (talk) 20:12, 13 September 2014 (UTC)