germ, wheat
A Dictionary of Food and Nutrition
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2005
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© A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005. (Hide copyright information)
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germ, wheat The embryo or sprouting portion of wheat, comprising about 2.5% of the seed. Contains 64% of the vitamin B
1, 26% of the vitamin B
2, 21% of the vitamin B
6, and most of the fat of the wheat grain. It is discarded, with the bran, when the grain is milled to white
flour. See
flour, extraction rate.
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