Corn germ is the isolated innermost layer of corn, or maize, kernels. Corn germ is what is used to press to produce corn oil.
Corn germ is upwards of 50% fat (see: corn oil). It is a source of protein, fiber, and minerals such as iron and zinc. Corn germ is more digestible than corn kernels.
Corn is a common allergen. Corn germ has a high protein content, and so a high risk of triggering an allergic reaction in sensitive individuals. See also: corn
Bread, crackers, corn chips, corn-based crackers, corn
ASTON: Foods and Food Ingredients
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