Wheat Berries Nutrition Facts

Are wheat berries the same as wheat?

Wheat is the most commonly consumed grain in the United States, yet wheat berries are surprisingly uncommon on American shopping lists. They are wheat at its most basic: the whole grain kernels with only the inedible husk removed. Wheat berries are the original source of all wheat products before any refinement occurs.

What are wheat berries used for?

Some folks grind their wheat berries for a homemade flour, while others use them in salads or soups. You can even add water to the berries to grow wheat sprouts!

What is a substitute for wheat berries?

Kamut berries are about twice the size of, but similar in flavor and texture to, wheat berries. Substitute kamut for wheat berries, and buy kamut flour to use in place of or alongside wheat flour.

Is barley the same as wheat berries?

Both contain gluten, making them unsuitable for people with celiac disease or gluten sensitivity. While both grains are nutritious, barley is richer in fiber and cholesterol-lowering beta-glucan and loses fewer nutrients during processing than wheat.

Are wheat berries healthier than rice?

Nutrition Basics

Wheat contains more calories than rice per serving. A cup of cooked wheat berries contains 228 calories, while an equivalent serving of parboiled cooked rice contains 194 calories.

Are wheat berries bulgur?

In fact, bulgur wheat is simply wheat berries (this can be from several types of wheat species but mostly durum wheat, which is also used for pasta and couscous) that are par-boiled until the wheat berries are about to crack open, and then “cracked”/ground down in several grind types (including fine, medium, coarse, …

Are wheat berries farro?

Farro and wheatberries are each the whole, three-part grain, just from different types of wheat plants. Farro comes from wheat varieties grown in warmer climates, while wheatberries come from colder-weather wheat.

Can I substitute bulgur for wheat berries?

Eaten whole, wheat berries have a strong nutty flavor, making them an earthy alternative to rice, couscous and quinoa. They can be soaked overnight so they’ll cook faster and have a lighter, softer texture, but it’s not necessary. A great way to prepare them is in tabbouleh, as a substitute for bulgur wheat.