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germ

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part of the wheat grain that grows into a new plant again if it is sown. Lies at one end of the wheat grain and represents about 2% of the grain weight. A rich source of B vitamins, oil, vitamin E and fat. Is removed from flour during milling as fats and oils reduce baking quality and flour keeping quality. Used in many health food products and in some baked goods. Also used as stock food.

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