Wheat germ

Wheat germ is the embryo of the wheat kernel. A kernel has three parts, the bran, the germ and the endosperm, and white flour is made from the endosperm alone. Wheat germ is separated out and sold as small golden flakes, either raw or toasted.

It is rich in vitamins and minerals and is often added to a variety of baked goods, such as muffins, cookies, breads and crumb toppings. Raw wheat germ has a mild, nutty flavor, and toasting deepens it.

Because wheat germ contains oil, it can turn rancid, which is also why whole wheat flour spoils faster than white flour. Keeping wheat germ in a cool place, such as the refrigerator or freezer, helps it stay fresh.