Organic Broken Wheat

Wheat (Triticum spp.)is a cereal grain, (botanically, a type of fruit called a caryopsis)originally from the Levant region of theNear East but now cultivated worldwide. In 2013, world production of wheat was 713 million tons, making it the third most-producedcereal after maize (1,016 million tons) and rice (745 million tons).Wheat was the second most-produced cereal in 2009; world production in that year was 682 million tons, after maize (817 million tons), and with rice as a close third (679 million tons).

This grain is grown on more land area than any other commercial food. World trade in wheat is greater than for all other crops combined. Globally, wheat is the leading source of vegetable protein in human food, having a higher protein content than other major cereals, maize (corn), or rice.In terms of total production tonnages used for food, it is currently second to rice as the main human food crop and ahead of maize, after allowing for maize’s more extensive use in animal feeds. Thearchaeological record suggests that this first occurred in the regions known as the Fertile C

Nutrition Value

Broken wheat contains relatively few calories. One popular brand contains 140 calories per 1/4-cup serving. Develop your meal plan to contain 300 to 600 calories per meal — a nutritious option for serving cracked wheat pairs it as a side dish along with a protein source, such as chicken or fish, and a vegetable. Broccoli, carrots or kale are all good choices for a balanced meal. Five of these calories come from fat, or 0.5 g per portion of cracked wheat. An ideal meal plan contains 44 to 78 g of fat, making cracked wheat a good choice for a low-fat, low-calorie side dish or addition to your recipes.

MRT gives the product which are grown under the stringent organic standards of NPOP, NOP, and EU certification by Lacon Germany.

Retail Packing Available: 500grams, 1 Kg,

Bulk Packing Available:  25kg, 50kg


There are no reviews yet.

Be the first to review “BROKEN WHEAT”

Your email address will not be published. Required fields are marked *