Cracked wheat is used in a number of ways, including as an ingredient for breads and bread products. It is also sold and sometimes served as a healthy breakfast food. Cracked wheat is rich in fiber and many other nutrients.
Definition
Cracked wheat is made by breaking a whole wheat grain into angular parts. This can be done by cutting or crush the seeds, but it differs from whole wheat flour because the flour features uniform powder with flecks of bran while pieces of cracked wheat are much larger and more intact. Most cracked wheat is used in foods to provide a crunchy texture.
Calories and Fats
One serving -- equivalent to 4 oz. of the grain -- contains approximately 140 calories. Only 5 calories per serving come from fat.
Carbohydrates
There are 29 g of carbohydrates found in each serving of cracked wheat. This amounts to roughly 10 percent of the recommended daily carbohydrates for a person eating a 2,000-calorie diet. Additionally, 5 of these grams are dietary fiber, which helps the digestive system flush out unwanted materials.
Protein
There are 7 g of protein in each serving of cracked wheat, according to Bob's Red Mill. Protein is an essential nutrient and helps create a feeling of fullness. This can help you eat less at meals and lose weight over time, if weight loss is one of your goals.
Iron
While there aren't many vitamins and minerals found in cracked wheat, about 8 percent of the recommended daily allowance of iron is found in each serving of cracked wheat. Iron is needed for many bodily functions, particularly the circulatory system's transport of oxygen throughout the body.
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