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The embryonic axis (rudimentary root and shoot of the next generation) and the scutellum (storage organ) together constitute the embryo, which makes up 2.5% to 3.5% of the weight of the entire kernel in wheat. It is often referred to as germ, although, strictly speaking, the germ is the embryo‐rich fraction of the kernel produced during milling. Wheat germ contains protein (25%), sugar (18%), oil (16% of the embryonic axis and 32% of the scutellum), and it is also rich in vitamins B and E (Delcour and Hoseney 2010a). In the case of rye, the embryo constitutes about 3.8% of the weight of the grain and contains 37.2% of protein, 13.4% of lipids and 43.6% of carbohydrates (Lasztity 1999; Ellis 2007).