Oil, wheat germ

Wheat germ oil is pressed from the nutrient-dense germ of the wheat kernel and has a distinctly nutty, slightly grassy flavor that's stronger and more assertive than neutral cooking oils like canola or vegetable oil. Because it has a low smoke point, it isn't used for frying or high-heat sauteing; instead it's drizzled over finished salads, stirred into smoothies, whisked into vinaigrettes, or blended in small amounts with milder oils in salad dressings and baked goods where its flavor can come through without overwhelming the dish.

Because it oxidizes and turns rancid faster than many other oils, wheat germ oil should be kept in the refrigerator in a dark, tightly capped bottle and used within a few months of opening, and it's worth buying in a small bottle rather than a large one for that reason. It's calorie-dense like any oil, at 884 calories per 100 grams and 100% fat with no carbohydrate or protein, so it's used in small measured amounts rather than by the cupful. Its standout feature is vitamin E, an enormous 993% of the Daily Value per 100 grams, which is why even a teaspoon drizzled over a finished dish contributes a meaningful amount of that nutrient without adding much volume.