cracked wheat

Cracked wheat is obtained by boiling, drying and peeling the husk and grinding the wheat in the mill. It is rich in protein, minerals, vitamins, pulp and fiber. It is frequently consumed in Mediterranean and Middle Eastern cuisine. It balances blood sugar. It minimizes the risk of cardiovascular diseases. And also it provides strengthening of bones. There are two types of cracked wheat, yellow and brown, but they are divided into pilaf or meatballs according to their size. Among the basic food items; Iron, zinc, magnesium, B vitamins are abundant. It contains more iron than spinach. It gives energy with its high carbohydrate value. Provides a feeling of satiety for a long time. Due to its high fiber content, cracked wheat helps prevent intestinal and digestive problems when consumed regularly. Folic acid is especially important in the mental development of children. It is recommended to consume 1 meal a week. Like any food, cracked wheat should not be consumed too much. When consumed frequently, it can trigger stomach ailments such as bloating. Cracked wheat should be stored in a dry and cool place. Mold and infestation can be prevented by storing it in airtight containers.