The germ is about 2.5 percent of the kernel weight and is milled out of white flours. When it is added to bread, it provides fiber and gives a slightly nutty flavor.
The germ is the embryo or sprouting section of the seed, often separated from flour in milling because the fat content (10%) limits flour’s shelf life. It is polyunsaturated fat and unless it has been defatted, it will become rancid if not refrigerated.
The germ contains minimal quantities of high quality protein and a greater share of B complex vitamins and trace minerals. It is a good source of vitamin E unless it has been defatted and fiber.
The biological value of wheat germ proteins has been reported to equal that of highly rated animal proteins.
Amino acid pattern of germ protein have a well balanced amino acid make-up. The lysine content of germ ranged between 5.5 and 6.5% and was twice that in whole wheat, three times that in white flour comparable to that of egg protein.
Wheat germ can be purchased separately and is part of whole wheat flour.
Wheat germ
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