A protein and vitamin rich part of the wheat kernel used in healthy cooking. Available at health food stores and some grocery stores.
The fatty portion of the wheat grain; rich source of vitamin E.
The embryonic portion of of the wheat seed or kernel. It contains vitamin E, thiamine, riboflavin, and other micronutrients.
The embryo of a wheat kernel, that is abundant in nutrients, featuring a textured graininess and a delectably nutty taste. It is often used as a topping for breakfast cereals, ice cream, and other such comestibles. Additionally, it can also be incorporated into foods like pancakes, muffins, and meatloaf.