Wheatgerm recipes

Wheatgerm is the germ (embryo) of wheat grain, which is also made up of endosperm and bran. It is the reproductive part from which the plant grows. During the flour making process, white flour is sifted several times before being turned into a commercial product; the wheatgerm is removed to give the flour an improved appearance and better keeping qualities, it is then sold separately. Wheatgerm is rich in fibre, and contains high levels of Vitamin B.

Buyer's guide

It is available from supermarkets and health food stores.


Store in an airtight container in a cool, dry place, away from direct sunlight. Use it up quickly as it contains fatty acids and will not keep for long.


Wheatgerm is usually used as a dietary supplement, and can be added to some wholemeal breads, baked goods, breakfast cereals, protein shakes, casseroles, biscuits and yoghurts.

Article by Sejal Sukhadwala

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options