Wheat is one of the most ancient and important cereals in the world. It has thousands of different known varieties. One of the most common varieties is common wheat, which is used to make bread flour, as well as durum wheat, known as the ingredient of pasta and which can be used to make the finest of flours. Additionally, other varieties of wheat are used to produce starch, malt, dextrose, gluten, alcohol and other raw materials.
We consume wheat in countless forms, yet perhaps the rarest is when we use the whole grain, even though this is the least produced product that can be made from it. It’s worth including it in our diet!
Significance, effects
As far as nutrients are concerned, wheat is the richest in carbohydrates, more specifically, starch. It has a low glycemic index, as the high amount fiber in the wheat grain reduces the blood-sugar raising effect of carbohydrates. Additionally, some of the fibers have a good effect on the gut bacteria, feeding them and thus contributing to healthy digestion.
Gluten makes up a significant part of the protein content of wheat. This causes no problem if one can digest this protein, yet those with gluten intolerance cannot eat wheat.
Wheat contains Vitamins B and E and as far as its mineral content is concerned, it contains zinc, magnesium, phosphorus and iron.
Use:
Wash the wheat grains and cook in 2.5-3 parts water for 45-60 minutes until tender. Use as a side dish or add to salads or soups.
They are also suitable for sprouting.
Ingredients: organic wheat*
*= from a Verified Organic Source HU-ÖKO-01
Verified by: Biokontroll Hungária Nonprofit Kft.
Nutritional information (Typical values per 100g):
| Energy: |
1467 kJ / 347 kcal |
| Fat: |
3 g |
| - of which saturates: |
1 g |
| Carbohydrate: |
62 g |
| - of which sugars: |
2 g |
| Protein: |
14 g |
| Salt: |
0,0025 g |
Store in a cool and dry place!
The product was packaged at a factory handling soy, gluten, celery, mustard and sesame seeds.
Country of origin: Hungary.
