Wheatgerm

The wheat germ is the heart (or embryo) of the wheat grain, located at the bottom of the kernel, near the stalk. This is the part of the seed that can sprout to become a new plant, and so not surprisingly, contains a high amount protein, fat, vitamins and minerals. Wheatgerm is often extracted or destroyed during wheat-refining processes, particularly when producing white flour. However, it is included in 100% extraction flour (wholemeal flour).

Wheatgerm may be sold seperately either raw or toasted, and may be mixed with yoghurt, sprinkled on cereals, or added to the sides of a greased loaf tin to give a nice finish to bread. It may also be pressed to produce wheat germ oil.