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The 'germ' is the "heart" of the cereal kernel, the embryo of the seed, and a concentrated source of several essential nutrients including Vitamin E, folate (folic acid), phosphorus, thiamin, zinc and magnesium, as well as essential fatty acids and fatty alcohols. Along with bran, germ is often a by-product of the milling that produces refined grain products. Wheat germ oil, rice bran oil (germ), maize germ, and others may be used to extract vegetable oil or directly as a food-making ingredient. The germ is retained as an integral part of whole grains. During the making of white and so-called "whole wheat" bread, flour that has had the germ removed is used.