This article needs additional citations for verification. Please help improve this articlebyadding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Wheat germ oil" – news · newspapers · books · scholar · JSTOR (May 2010) (Learn how and when to remove this message) |
Wheat germ oil is extracted from the germ of the wheat kernel, which makes up 2-3% by weight of whole grain wheat.[1] Wheat germ may yield 8-14% of oil in its total content.[1]
In a reference amount of 100 grams (3.5 oz), wheat germ oil supplies 884 calories.[2] Wheat germ oil has a high content of vitamin E (149 mg/100g),[2] the content of which diminishes substantially due to oxidationbyextrusion treatment, oven-roasting or storage for 6 weeks.[1] As a cooking oil, it is strongly flavored and easily perishable.[citation needed]
Wheat germ oil contains the following fatty acids:[1][2]
| Component | g/100g |
|---|---|
| Linoleic acid (omega-6) | 55 |
| Palmitic acid | 17 |
| Oleic acid | 15 |
| Linolenic acid (omega-3) | 7 |
Wheat germ oil is rich in phytosterols, especially campesterol and beta-sitosterol, which remain stable in content during long-term storage.[1] It also contains octacosanol, a 28-carbon long-chain sterol found in vegetable waxes.[1]
 | This vegetable oil-related article is a stub. You can help Wikipedia by expanding it. |