Corn Germ

Corn germ is a valuable raw material for corn oil production and is also used as an integral part of the production of compound feed for livestock farming.
 
The germ of the grain contains mainly energetic and physiologically useful substances.
The use of corn germ is due to its unique chemical composition (in% to dry matter of grain):
Protein - 14-15%
Fat - 45-53%
Fiber - 12-14%
Pentosans - 4.3%
Water-soluble carbohydrates - 9.4%
The corn germ fat contains up to 86% of unsaturated fatty acids (linoleic, oleic, etc.) and 14% of saturated acids.
 
Cold-pressed corn germ oil is healthy, rich in vitamins and microelements. The oil is excellent for preparing many culinary dishes from meat, fish and vegetables. It doesn't foam or burn. This oil has a light aroma and delicate taste characteristic of young corn, which is in perfect harmony with fresh vegetables in salads.
Corn oil is easy to digest. It is rich in unsaturated fatty acids (vitamin F), strengthens the immune system, and has a regulating effect on lipids and cholesterol; prevents the deposition of cholesterol in the walls of blood vessels. Furthermore, corn oil is rich in phosphatides, biologically active substances that form cell membranes and regulate many brain functions.