BOTANICAL NAME: Triticum spp.





Wheat is ubiquitious in our culture in the food culture of North America as well as other regions around the world. Bread, pasta, bagels, crackers, cakes, and muffins just begin to describe the list of foods made with this grain.

Wheat is generally classified as being either spring or winter wheat. Within these two groups, the wheat can be further defined as being either hard or soft, depending upon the grain’s texture. The colors of the grains of wheat are white or red with reflections of amber.

Wheat, in its natural unrefined state, features a host of important nutrients. Therefore, to receive benefit from the wholesomeness of wheat you need to choose wheat products made from whole wheat flour rather than those that are refined and stripped of their natural goodness.

The genus name for wheat, from which all wheat species are derived, is Triticum.


Whole wheat is a very good source of manganese and dietary fiber. It is also a good source of copper, magnesium, and pantothenic acid. One type of phytonutrient especially abundant in whole grains including whole wheat are plant lignans, which are converted by friendly flora in our intestines into mammalian lignans, including one called enterolactone that is thought to protect against breast and other hormone-dependent cancers as well as heart disease. Eating a serving of whole grains, such as whole wheat, at least 6 times each week is an especially good idea for postmenopausal women with high cholesterol, high blood pressure or other signs of cardiovascular disease (CVD).

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


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