Whole wheat is a type of grain that is widely used for its nutritional benefits and versatility in cooking. It is an excellent source of fibre, protein, and essential nutrients such as B vitamins, iron, and zinc.
Whole wheat consists of the entire wheat kernel, including the bran, germ, and endosperm. This means that it retains all of its nutritional content and provides a range of health benefits, including improved digestion, reduced risk of chronic diseases, and increased energy levels.
Whole wheat can be used to make a variety of dishes, including bread, pasta, cereals, and baked goods. It has a nutty, slightly sweet flavour and a chewy texture. Whole wheat flour is also widely used in baking and can be used to make bread, muffins, cakes, and other baked goods. It is a healthier alternative to refined wheat flour, which has had the bran and germ removed and is lower in fibre and nutrients.