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