Removing the oil from wheat germ, the most vitamin- and mineral-rich part of the wheat kernel, creates Defatted Wheat Germ. Less perishable than whole wheat germ, it is often used to add flavor and nutrients to grain-based products, especially pasta. However, its toasty, nutty flavor is also a delicious addition to cereals, breads, muffins and pancakes.

Wheat germ is the embryo of the wheat kernel, the part that will produce a new plant. It is the heart of the wheat plant, and contains the most concentrated nutritional value, including protein and several amino acids.