Wheat grains are considered the main grain crop that was first mastered by mankind. Wheat grains contain starch and various carbohydrates. Also, wheat grains contain: vegetable fats; vitamins of group B, PP, E, C, and others; magnesium; calcium; phosphorus; potassium; iron; zinc. Sprouted wheat grain, having a seedling of 1-2 mm, is most valuable in its amino acid, vitamin, and mineral composition compared to conventional ungrown wheat grain. For example, when germinating, the amount of vitamins E and group B in wheat grain increases several times, since vitamin C is present in the composition. How to Use Sprouted wheat is best served for breakfast. Sprouted wheat berries can be consumed both in whole and in a chopped form (chopped in a blender). You can add whole grains of germinated wheat to various salads, soups, side dishes. Shredded sprouted wheat can be used to make healthy cereal and bake bread. Wheatgrass Wheatgrass is prepared by sprouting wheat seeds in water for 7-10 days before harvesting the leaves. Eating raw wheatgrass is more useful than eating cooked wheatgrass as the enzymes responsible for detoxifying the body are thought to be deactivated by cooking foods. Nutritional info: Chlorophyll Vitamins A, C, E, K and B-complex Iron Calcium Magnesium Selenium Amino acids Green sprouts of wheat should be consumed fresh within 20 minutes after cutting to get the maximum benefit from this product. You can consume wheatgrass in many ways: in the form of juice or smoothies; add to various salads and combine with other herbs; prepare sauces and dressings. It is recommended to store wheat grains in a well-ventilated area and in bags made of natural materials.