Wheatgrass is a food prepared from the cotyledons of the common wheat plant,
Triticum aestivum (subspecies of the family Poaceae). It is sold either as a juice or powder concentrate. Wheatgrass differs from wheat malt in that it is served freeze-dried or fresh, while wheat malt is convectively dried. Wheatgrass is allowed to grow longer than malt. Like most plants, it contains chlorophyll, amino acids, minerals, vitamins, and enzymes. Claims about the health benefits of wheatgrass range from providing supplemental nutrition to having unique curative properties, though few, if any, have been scientifically proven. It is often available in juice bars, and some consumers grow and juice wheatgrass in their homes. It is available as fresh produce, tablets, frozen juice and powder. Wheatgrass is also available commercially as a spray, cream, gel, massage lotion, and a liquid herbal supplement. Because wheatgrass juice is extracted from wheatgrass sprouts, i.e., before the wheat seed begins to form, it is gluten-free
Wheatgrass is a good source of potassium, a very good source of 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, and has a negligible amount of protein (less than one gram per 28 grams). Adding other foods with complementary amino acid profiles to this food may yield a more complete protein source and improve the quality of some types of restrictive diets.
Wheatgrass proponent Charles Schnabel claimed in the 1940s that "fifteen pounds of wheatgrass is equal in overall nutritional value to 350 pounds of ordinary garden vegetables", a ratio of 1:23. Despite claims of vitamin and mineral content disproportional to other vegetables, the nutrient content of wheatgrass juice is roughly equivalent to that of dark leafy vegetables (see table 1).
Contrary to popular belief, vitamin B12 is not contained within wheat grass or any vegetable; rather it is a byproduct of the microorganisms living on plants. Some analyses of B12 content in wheatgrass has confirmed that it contains negligible amounts of the compound even though the source of this analysis remains unclear. The USDA National Nutrient Database reports that wheatgrass contains no vitamin B12. Because vitamin B12 is not made by plants, any of this vitamin would have to be produced by bacteria found in the preparation.
فَبِأَيِّ آلاءِ رَبِّكُمَا تُكَذبٰن
Wheatgrass is a good source of potassium, a very good source of 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, and has a negligible amount of protein (less than one gram per 28 grams). Adding other foods with complementary amino acid profiles to this food may yield a more complete protein source and improve the quality of some types of restrictive diets.
Wheatgrass proponent Charles Schnabel claimed in the 1940s that "fifteen pounds of wheatgrass is equal in overall nutritional value to 350 pounds of ordinary garden vegetables", a ratio of 1:23. Despite claims of vitamin and mineral content disproportional to other vegetables, the nutrient content of wheatgrass juice is roughly equivalent to that of dark leafy vegetables (see table 1).
Contrary to popular belief, vitamin B12 is not contained within wheat grass or any vegetable; rather it is a byproduct of the microorganisms living on plants. Some analyses of B12 content in wheatgrass has confirmed that it contains negligible amounts of the compound even though the source of this analysis remains unclear. The USDA National Nutrient Database reports that wheatgrass contains no vitamin B12. Because vitamin B12 is not made by plants, any of this vitamin would have to be produced by bacteria found in the preparation.
فَبِأَيِّ آلاءِ رَبِّكُمَا تُكَذبٰن
No comments:
Post a Comment