Beijing Satellite TV Yangshengtang explained the program of wheat germ, which was explained by Yu Renwen, a dietary nutrition expert from Beijing Military Region General Hospital, and Zhai Fengying from China Nutrition Society. The raw material used was wheat germ cultivated in Xinjiang from time to time, which was very different from that in the mainland: protein was about 8 grams high, vitamin E was nearly 9 milligrams high, and various elements such as B, zinc, selenium, potassium, dietary fiber and magnesium were nearly 25% higher. Keeping wheat germ from time to time is currently the first brand and the best quality in China. Tip: There are many varieties of wheat germ, such as baked, oily, yellow, hard-looking, chattering in the mouth, not yellowing after soaking, and looking like pieces. When you drink it, you will have the taste of basic nutrient concentration (if the nutrients are insufficient, you may only have the smell after baking). In the picture below, the yellow one is always raised, while the red one and the broken one are other brands. ?