Wheat bran, the rough outer covering, has little nutritional value, but plenty of fiber. During milling, the bran is removed from the kernel. It is sold separately and used to add flavor and fiber to baked goods. Wheat germ, essentially the embryo of the berry, is a concentrated source of vitamins, minerals, and protein. It has a nutty flavor and is very oily, which causes it to turn rancid quickly.
People use wheat germ which is sold in both toasted and natural forms, to add nutrition to food.
Wheat germ oil, an extraction of the germ, is strongly flavored and expensive. The wheat endosperm, which makes up the majority of the kernel, is full of starch, protein, niacin, and iron. It is the primary source of many wheat flours. In addition to flour, wheat is available in several other forms, including wheat berries, cracked wheat, and bulghur wheat. Wheat berries are whole, unprocessed kernels, whereas cracked wheat is the whole berry broken into coarse, medium, and fine fragments.