The small living heart of a grain of wheat — the tiny part that would grow into a new plant if you put the grain in the ground. When wheat is milled into white flour, this part is taken out, because it has oil in it and makes flour go bad faster. So it is sold on its own, as pale brown flakes or powder in a jar or bag. People buy it because it is full of vitamin E, B vitamins, and good oils. You do not cook a meal out of it; you add spoonfuls of it to other food — sprinkled on yoghurt or cereal, stirred into smoothies, mixed into bread dough or muffins. It tastes faintly nutty and sweet. It is an uncountable noun, so no plural and no "a": "add some wheatgerm," "a spoonful of wheatgerm." You will see it written as one word, as two (wheat germ), or with a hyphen; American writing tends to prefer "wheat germ." All three are the same thing. One useful thing to know: "germ" here has nothing to do with illness. It is the older meaning of germ — a seed, a beginning, the thing that will sprout. That is the same germ you hear in "the germ of an idea."

小麥胚芽。就是市面上罐裝、可以撒在優格或麥片上的那種淡褐色粉片