Wheat Grass Powder
Botanical Name - Triticum aestivum
Origin - China
Culinary Usages - Add to smoothies, cooked cereals soups, stews, vegetable dishes and other foods. Wheat grass powder is most commonly taken in capsule form.
Wheat grass is the result of centuries of the cultivation of agropyrons, perennial wild grasses of temperate and cool regions. Its absolute place of origin is obscured, but was likely within the Fertile Crescent, the Tigris-Euphrates basin. Carbonized grains dating from 6750 BC have been found in Iraq. Similar findings have been located in eastern Mediterranean countries. The cultivation and use of wheat spread throughout Europe before the Stone Age.
Wheat grass is one of richest sources of chlorophyll. Chlorophyll is produced as sunlight charges and excites the electrons in plant chloroplast cells. This energy is stored as adenosine triphosphate which, in turn, converts carbon and water into carbohydrates and releases oxygen into the atmosphere. Chlorophyll, sometimes referred to as the blood of plants, is chemically related to hemin, the red iron-rich, oxygen-carrying component of human blood.
Dried wheat grass contains 47% protein, three times that of beef. Wheat grass powder is the readily-available dried form containing the plant's valuable nutrient properties and has a reliable, extended shelf-life.
Compared to other greens, wheat grass contains more protein, vitamin E and phosphorus that either broccoli or spinach. The powdered herb is often encapsulated, or added in small amounts to smoothies, soups and other foods.
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