Wheat Germ

Wheat germ is the embryo of the wheat kernel — the small, oily, vitamin-rich sprouting part of the grain that is milled out when white flour is made, then sold on its own as a soft, pale-golden meal of tiny flakes. It is the most nutrient-dense fraction of the wheat berry: although it makes up only about 2 to 3 percent of the grain by weight, it concentrates much of the kernel's protein, vitamin E, B vitamins, folate, minerals and healthy oils. Raw wheat germ tastes gently sweet, grassy and mild; the common toasted form is nuttier, crunchier and more shelf-stable. Cooks stir it into porridge, yoghurt, smoothies and baking batters, or sprinkle it as a crunchy topping — a classic "health food" that adds nutty flavour and a nutritional boost.