The corn germ is the part of the kernel that makes up the corn kernel and does not have medicinal properties or the ability to cure diseases. The corn germ is the part of the kernel that connects the center of the kernel to the embryonic axis, and is generally used as a food along with the kernel as a whole, or as a raw material for food products, such as extracted oils. However, as a food, corn germ can only provide energy to the body to a certain extent, and is not a cure. Although corn germ does not have curative properties, it contains many nutrients that the human body needs. For example, it is rich in calories, carbohydrates and protein. Per 100g of corn germ calories, protein 15g/100g, fat in 45% (of which 85% is to oleic acid and linoleic acid-based unsaturated fatty acids), in addition to about 8% of dietary fiber. As can be seen, corn germ high oil content, and mostly unsaturated fat, is one of the sources of high-quality cooking oil, but large calories, protein for vegetable protein, not recommended for large amounts of food, easy to cause obesity and indigestion.