Cereal germ

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The germ is the "heart" of the cereal kernel, the embryo of the seed.

Wheat germ is a concentrated source of several essential nutrients including Vitamin E, folate (folic acid), phosphorus, thiamin, zinc and magnesium, as well as essential fatty acids and fatty alcohols. It is a good source of fiber^[1] Along with bran, germ is often a by-product of the milling that produces refined grain products. Wheat germ oil, rice bran oil (germ), maize germ, and others may be used to extract vegetable oil or directly as a food-making ingredient. The germ is retained as an integral part of whole grains. During the making of white bread (and most of "whole wheat" breads), flour that has had the germ removed is used.

Wheat germ, due to its high concentration of complex carbohydrates and protein aids in gaining muscle and reducing instances of catabolism. These properties, in addition to the essential vitamins and fatty acids also present, make wheat germ a possible supplement for body builders and athletes. It should be noted, however, that protein derived from plant or grain sources does not contain the eight amino acids found in protein derived from dairy, meat and legumes, and is less effective at attaining hypertrophy as a result.^[2]

It can be added to casseroles, muffins, pancakes, cereals and yogurt^[3]