Wheat is the most important cereal crop in the world and ubiquitous in the food culture of North America and many other regions of the world. Bread, pasta, bagels, crackers, cakes, and muffins are some of the foods made with this grain. Bulgar is man's oldest recorded use of wheat. It is made by soaking and cooking the whole wheat kernel, drying it and then removing part of the bran and cracking the remaining kernel into small pieces. The bran is the outer layer of the wheat kernel, often used for animal feed. It also makes a nutritious addition to baked goods, because it is a good source of fiber and is high in B vitamins, protein and iron. Wheat Berry is another name for the wheat kernel. The cooked whole kernel can be used as a meat extender, breakfast cereal or as a substitute for beans in chili, salad and baked dishes. Many commercial cereals on the market are made from wheat and can be eaten as a snack, breakfast cereal or added to baked products. Ready-to-eat cereals can also be used as coatings for meats, toppings for casseroles and extenders for meat loaves and casseroles. A variety of ready-to-eat wheat cereals are available. The wheat may be shredded, puffed, flaked or rolled. The bran may be in the form of flakes or granules. Bran cereals are a nutritious addition for muffins, breads, biscuits and other baked goods and an excellent source of fiber in the diet.
Wheat grass juice is another wheat product which is beneficial for the health. Wheat grass is a green, leafy, plant that produces a sweet tasting juice. Wheat grass has been used for thousands of years in traditional medicine systems because of its legendary immune system health effects. Wheat grass is an excellent source of living chlorophyll, beta carotene, and a host of vitamins and minerals. Chlorophyll has been shown to exert a strong antioxidant effect1 and it is believed that chlorophyll is responsible for immuno-protective effects of wheat grass. Wheat grass is also high in vitamin A, vitamin B, vitamins C and E, as well as a host of amino acids, including lysine, phenylalanine and tryptophan.
References:
http://www.nutricraze.com/Wheat-Grass-n-194.html
Montana Wheat and Barley Committee.
http://wbc.agr.state.mt.us/Consumers/Nutrition/wheat_products.html
http://healthlibrary.epnet.com/GetContent.aspx?token=8482e079-8512-47c2-960c-a403c77a5e4c&chunkiid=166732
