Wheat germ is one of the components of the caryopsis of wheat (from 2 to 4% of the kernel weight) and is rich in nutrients including amino acids, fatty acids, mineral salts, group B vitamin and vitamin E.
It is not present in refined common wheat flours because when the kernel is milled, germ is removed to extend shelf-life since the fatty acids contained therein become rancid very quickly.  Wheat germ is one of the best food sources of vitamin B6, known as a very powerful antioxidant that is fundamental in the fight against free radicals, protection of health and prevention of ageing.
In addition to its antioxidant effect, wheat germ contributes to strengthening immune defences, fighting cell ageing and free radicals. It also carries out a rebalancing action on metabolism, it reduces the feeling of tiredness, weakness, lack of appetite and mood swings.
Wheat germ flakes are also tasty and nourishing with milk, yoghurt, soups (better if added at the end of cooking) and salads (recommended maximum daily intake 50g).