By ANNA B.
So we all know greens are good for us but in recent years one green in particular has been making headlines, falling under this ever growing, long list of new category foods we now call superfoods. Wheatgrass has been around for centuries, it can in fact be traced back over 5000 years to ancient Egyptian times. However, the consumption of wheatgrass only became readily available in the western world in the 1930’s when a doctor named Charles Schnabel conducted studies on it. But what exactly is wheatgrass and does it contain gluten? Simply put, wheatgrass is the young grass of the wheat plant. Wheatgrass juice is extracted from wheatgrass sprouts before the seed begins to form therefor it is in fact gluten free. Because humans don’t have the necessary enzymes in their stomachs to break down grass, wheatgrass must be either juiced or freeze dried into a powder form in order for humans to consume and to benefit from its many nutrients.
- Wheatgrass has twice the amount of Vitamin A as carrots.
- Wheatgrass is higher in Vitamin C than oranges.
- It contains the full spectrum of B vitamins.
- It contains calcium, phosphorus, magnesium, sodium and potassium in a balanced ratio.
- Wheatgrass is a complete source of protein. This protein is in the form of poly peptides, simpler and shorter chains of amino acids that the body uses more efficiently in the blood stream and tissues.