Wheat Germ Meal Vs. Wheat Germ

The "germ" in wheat germ is the part that contains the majority of the fat and turns into a plant if used as a seed.

Wheat consists of several key parts: the kernel, sometimes referred to as the "wheatberry"; the endosperm, which comprises the majority of wheatberry weight and is used to make white flour; the bran, which is included in whole wheat flour; and the germ, which is only about 2.5 percent of the wheatberry weight.

Wheat Germ

Wheat germ is the portion of the wheatberry that will sprout and produce a wheat plant. The wheat germ contains roughly 10 percent fat, which reduces its shelf-life. As a result, when purchased, many people store wheat germ in the refrigerator.

Wheat Germ Meal

Wheat germ meal contains wheatgerm as well as some bran and bits of other parts of the wheatberry. Like basic wheat germ, wheat germ meal has a relatively unstable shelf-life and can go rancid if not stored properly, such as in a refrigerator.

Uses

Wheat germ is commonly added to baked goods for flavor and nutrition purposes. Wheat germ may also be added to hot cereals such as oatmeal, and is found in a defatted form in cream of wheat cereal. Wheat germ meal is a common ingredient in fish food pellets, such as those fed to Koi (carp) or to goldfish.

References

• B&G Foods: Cream of Wheat Info
• WheatFoods.org: What are wheat foods?
• WheatFoods.org: What is Wheat?
• fao.org: Wheat Meal Germ