Wheat germ is golden yellow and granular. Malt is one of the organs of wheat germination and growth, accounting for about 2.5% of the whole wheat grain. It is rich in vitamin E, B 1 and protein, and its nutritional value is very high. Germ is the root of life and the most nutritious part of wheat. Protect the brain and promote the growth and development of babies. Contains dietary fiber, which can reduce serum cholesterol and prevent diabetes and colon cancer. In addition, it can also promote the development of intestinal beneficial bacteria. Let's learn the correct way to eat wheat germ together! Steps/Methods: 1 When cooking soybean milk and milk, add a small amount of wheat germ when it is ripe, and stir it a little to serve. When cooking porridge, cook it until it is cooked, sprinkle with a little wheat germ and stir it evenly. You can eat it. For various flour-made food, such as pancakes, steamed bread, bread, noodles, etc., wheat germ (3-7% of the total flour) is added, and the flour is kneaded for two to three times to fully combine the wheat germ with the flour, and then the operation is carried out according to the conventional method. As a natural nutritious food additive, wheat germ powder can replace skimmed milk powder and egg protein. Can be widely used in the processing of bread, biscuits, cakes, noodles, wonton skins and other foods, and can produce unique fragrance. In other food processing, wheat germ also has a wide range of applications. Wheat embryo is the essence of wheat grain and the embryo of life. Although it only accounts for 1.5%-2% of wheat grain, it contains high concentrations of various nutrients that sustain life and exercise. Known as "the treasure house of human natural nutrition", "anti-aging food", "edible beauty anti-fatigue sports food" and "nutritious diet food".