The germ is the wheat kernel’s embryo, the sprouting portion, and the most nutrient-dense part of the grain — concentrated in B vitamins, vitamin E, healthy fats, and protein. Milling for white flour separates it out, after which it goes back into breads and breakfast cereals as an enrichment, into dietary supplements, or onto the shelf as a topping. Its weakness is perishability: those unsaturated oils turn rancid fast, which is exactly why white flour excludes it, and it needs cool storage and quick use. Light toasting stabilises it somewhat and adds nuttiness, making toasted germ a favourite over yoghurt, cereals, and baked goods.