embryo of the wheat kernel; removed before milling and eaten as a source of vitamins
( Triticum vulgare) oil - This ingredient is an excellent emollient with the known health advantages of wheat germ. It nourishes the skin and acts as a natural preservative because of the high vitamin E content. It also contains vitamins A and D and is known for its antioxidant effects on free radicals in the skin. It supports the skin's natural process of regeneration and is particularly valuable for treating dry, aging skin.
(Triticum vulgare) – Natural oil obtained from the embryo of the wheat kernel separated in milling. Heavy, relatively thick, and expensive, it is a natural source of Vitamins E, A, and D which are the anti-oxidant vitamins. Because of its embryonic origin, it has the ideal composition for cellular improvement.
An antioxidant with a high vitamin E content.
the embryo or sprouting section of the wheat seed. Contains the majority of the grain's vitamins but is removed when white flour is milled. When added to bread it provides fiber and has a slightly nutty flavor. After opening it should be refrigerated.
The most nutritious part of the wheat berry, wheat germ can be eaten raw or toasted. It is often added to baked goods to provide fiber and a crunchy texture. Be sure to refrigerate an opened jar of wheat germ, as the germ contains oils that quickly turn rancid at room temperature.
The tiny nucleus of the endosperm (the inner part of the wheat kernel without the outer bran). Wheat germ has a nutty flavor and is a concentrated source of oil, vitamins, minerals and protein. Used to add nutrients to various foods.
is the embryo of the wheat kernel. It is removed during the milling of white flour but is left intact in whole-wheat varieties. Wheat germ is sold raw or lightly toasted.