Growth-promoting values of the proteins of wheat germ and corn germ are reported. For comparison, values similarly obtained are given for several other protein foods of plant and animal origin — soybean, peanut, and cottonseed flours, dried whole egg powder, dried skim-milk powder, and casein. The materials were fed as the sole source of protein to weanling rats at 10, 15, and 17.5% protein levels in diets approximately isocaloric and nutritionally adequate with respect to dietary factors other than protein. Both the ad libitum and paired feeding methods were used and the results were evaluated on the basis of weight increases and gains per gm of protein consumed over 6-week periods. Consistently higher nutritional values were found for wheat germ than for corn germ at each of the different protein levels fed. Wheat germ also proved superior to the oilseed flours, and at the 10% level it was found as efficient as skim-milk powder, and more efficient than casein. In general, the protein values of the materials determined by both the ad libitum and paired feeding methods were found to rank in the same descending order, namely, egg powder, wheat germ, corn germ, soybean flour. Corn germ fed at 10 and 15% protein levels produced equal or greater weight gains than were obtained with peanut or soybean flours, but it was not as efficient as cottonseed flour when fed at 15 and 17.5% protein levels. Definitely higher values at the 10 and 15% protein levels were obtained with the whole egg powder than with any of the other materials studied, but it was excelled by casein at the 17.5% protein level.