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Defatted Wheat Germ

Defatted Wheat Germ is produced through the removal of oil from wheat germ, leaving the most vitamin- and mineral-rich part of the wheat kernel intact.

  • Toasty brown color

  • Coarse, flaky texture

  • Less perishable than whole wheat germ

  • High in protein, and contains several amino acids

  • Often used to enrich pasta products

  • Contains wheat gluten

  • D'allesandro
    Price: $64.35
    $0.4 / Ounce

    This product will be returning soon!

    Suggested uses

  • Primarily used to enhance flavor and nutritional content in grain-based products such as pasta

  • Sprinkle on cereal or yogurt at breakfast

  • Include in recipes for bread, muffins, cookies or pancakes for an added toasty, nutty flavor

  • Basic prep

    Ready to eat. No preparation necessary.

    Storage & handling

    Store in a dry, cool place.


    Wheat germ.

    Removing the oil from wheat germ, the most vitamin- and mineral-rich part of the wheat kernel, creates Defatted Wheat Germ. Less perishable than whole wheat germ, it is often used to add flavor and nutrients to grain-based products, especially pasta. However, its toasty, nutty flavor is also a delicious addition to cereals, breads, muffins and pancakes.

    Wheat germ is the embryo of the wheat kernel, the part that will produce a new plant. It is the heart of the wheat plant, and contains the most concentrated nutritional value, including protein and several amino acids.