Wheatgrass is the young grass of the common wheat plant called triticum aestivum. It is harvested early in its development before it reaches full size — usually 7-10 days after sprouting. This (gluten-free, of course!) edible grass is either juiced into a “wheatgrass shot,” or milled down into a fine green powder that’s used to create a multipurpose product for humans.
Some experts claim that wheatgrass contains over 100 different elements needed by man. One of the most noticeable and important nutrients in wheatgrass is chlorophyll.
Chlorophyll is the substance that gives wheatgrass its signature, bright green color. Like other nutrient-dense greens, it’s used in the human body for a number of important processes.
Wheatgrass is a source of potassium, dietary fiber, vitamin A, vitamin C, vitamin E (alpha tocopherol), vitamin K, thiamin, riboflavin, niacin, vitamin B6, pantothenic acid, iron, zinc, copper, manganese and selenium. Wheatgrass is also a source of protein.
DID YOU KNOW:
- It is extremely rich in protein and contains 17 amino acids.
- Wheatgrass contains up to 70% chlorophyll, which is an important blood builder.
- Powder of young leafs of wheat grass – cotyledon
- 1 teaspoon of powder is equivalent to 600 g of organically grown vegetables and fruits – carrots, celery, parsley, spinach, peppers, oranges…