Editing Cereal germ (section)

==Wheat germ==
{{nutritionalvalue
| name=Wheat germ, toasted, plain
| kJ=1598
| protein=29.1&nbsp;g
| fat=10.7&nbsp;g
| satfat=1.83&nbsp;g
| monofat=1.5&nbsp;g
| polyfat=6.62&nbsp;g
| carbs=51.8&nbsp;g
| fiber=15.1&nbsp;g
| sugars=7.8&nbsp;g
| calcium_mg=45 
| iron_mg=9.09
| magnesium_mg=320
| phosphorus_mg=1146
| potassium_mg=947
| zinc_mg=16.67
| manganese_mg=19.956
| vitC_mg=6
| thiamin_mg=1.67
| riboflavin_mg=0.82
| niacin_mg=5.59
| pantothenic_mg=1.387
| vitB6_mg=0.978
| folate_ug=352
| vitE_mg=15.99
| source_usda=1}}
[[Wheat]] germ or wheatgerm is a concentrated source of several essential [[nutrient]]s, including [[vitamin E]], [[folate]] (folic acid), [[phosphorus]], [[thiamin]], [[zinc]], and [[magnesium]], as well as [[essential fatty acid]]s and [[fatty alcohol]]s.<ref>{{cite book
  | last = Cohen
  | first = Allen Carson
  | title = Insect Diets: Science and Technology
  | publisher = [[CRC Press]]
  | date = 20 October 2003
  | url = https://books.google.com/books?id=zf8unrn89xUC&pg=PA40
  | isbn = 0-8493-1577-8
  | quote = Table 3.4. Nutritional Components of Wheat Germ, Soy, Egg Yolk, Broccoli Florets, and Beef Liver
  | access-date = 9 July 2009}}</ref><ref>{{cite web
  | title = 10 great health foods for eating well
  | work = Nutrition and Healthy Eating
  | publisher = [[Mayo Clinic]]
  | url = http://www.mayoclinic.com/health/health-foods/MY01108
  | quote = ...the germ is a highly concentrated source of nutrients, including niacin, thiamin, riboflavin, vitamin E, folate, magnesium, phosphorus, potassium, iron and zinc. The germ also contains protein, fibre and some fat.
  | access-date = 9 July 2009}}</ref> It is a good source of fiber.<ref>{{cite book
  | last = Weil
  | first =  Andrew
  | author-link = Andrew Weil
  | title = Eating Well for Optimum Health: The Essential Guide to Food, Diet, and Nutrition
  | publisher = [[Alfred A. Knopf|Knopf]]
  | date = 7 March 2000
  | url = https://archive.org/details/isbn_9780965024334
  | url-access = registration
  | isbn = 0-375-40754-5
  | quote = Fibre... whole grains contain it, and wheat germ is an especially good source.
  | access-date = 9 July 2009}}</ref> [[White bread]] is made using [[flour]] that has had the germ and bran removed.<ref>{{cite book
  | last = Martin
  | first = Geoffrey
  | title = Industrial and Manufacturing chemistry: Organic, a Practical Treatise
  | publisher = [[D. Appleton and Company]]
  | year = 1913
  | url = https://books.google.com/books?id=xcfNAAAAMAAJ&pg=PA179
  | quote = ...ordinary white flour (and white bread made from it) contains no bran, germ, or semolina...
  | access-date = 9 July 2009}}</ref>
Wheat germ can be added to [[protein shake]]s, [[casserole]]s, [[muffin]]s, [[pancake]]s, [[cereal]]s, [[yogurt]], smoothies, cookies, and other goods.<ref>{{cite web
  | title = Should I be eating wheat germ?
  | work = The World's Healthiest Foods
  | publisher = The George Mateljan Foundation
  | url = http://whfoods.org/genpage.php?pfriendly=1&tname=dailytip&dbid=87
  | quote = People who choose to add wheat germ to their food often incorporate it into casseroles, muffins, and pancakes or sprinkle it over cereal or yogurt. The texture of wheat germ can add a great crunchiness and taste to these foods in a very convenient way.
  | access-date = 9 July 2009
  | archive-date = 24 July 2011
  | archive-url = https://web.archive.org/web/20110724144835/http://whfoods.org/genpage.php?pfriendly=1&tname=dailytip&dbid=87
  | url-status = dead
  }}</ref>
Wheat germ can become [[Rancidification|rancid]] if not properly stored in a refrigerator or freezer<ref>{{cite book
  | last = Brody
  | first = Jane
  | title = Jane Brody's Good Food Book
  | publisher = [[W. W. Norton & Company|W. W. Norton & Company, Inc]]
  | date = 1 January 1980
  | url = https://books.google.com/books?id=It6ySlOx8b8C&pg=PA246
  | quote = Always keep opened wheat germ in the refrigerator to prevent rancidity.
  | isbn = 0-393-33188-1
  | access-date = 9 July 2009}}</ref> and away from sunlight.<ref>{{cite book
  | last = Ericksen
  | first = Marlene
  | title = Healing with Aromatherapy
  | publisher = [[McGraw-Hill]]
  | date = 15 June 2000
  | url = https://books.google.com/books?id=HmH81hgMH4EC&pg=PA44
  | isbn = 0-658-00382-8
  | quote = Carrier oils also turn rancid over an extended period of time and deteriorate with excess exposure to sunlight and oxygen.  Most carrier oils like wheat germ... have a shelf life of eight to ten months.
  | access-date = 9 July 2009}}</ref>
Some manufacturers prevent rancidity by storing wheat germ in vacuum-sealed glass containers, or by placing an [[oxygen absorber|oxygen-absorbing]] [[sachet]] inside air-tight packaging.