Description
wheat grain
A hard wheat with a protein level of 13%
Easily stored for long periods with its nutritional value intact.
Commonly used for home milling, sprouting and cooking – to make a porridge. Also used as a rice substitute, a pilaf or risotto. Nutritious addition to soups or casseroles. If pre-cooked it can be added to baked goods.
- excellent source of complex carbohydrates, B vitamins and iron. rich in folic acid
- contains a vast range of phytochemicals as well as thiamin, riboflavin and niacin
