The history of cream of wheat begins in the 1890s in Grand Forks, North Dakota. The people of the town were feeling the pinch of an economic depression when the town miller, Thomas S. Amidon, had the idea to mill farina -- cereal grains -- into porridge material. The creamy, white cereal quickly gained popularity and has remained a staple of the American breakfast ever since. Cream of wheat is nutritionally dense and an excellent choice for your morning meal. Opt for unflavored varieties over sugary cereal.
A Light Breakfast
One cup of cooked cream of wheat prepared with water has 126 calories and 0.5 gram of fat. Although farina is very high in carbohydrates, with 26.4 grams per serving, it also has 3.6 grams of protein and 1.3 grams of dietary fiber per cup, so you'll stay full until lunch.
Cream of wheat is often recommended for individuals with anemia because a single serving contains over 9 milligrams of iron, an essential metal. The Institute of Medicine recommends 8 milligrams for men and 18 milligrams for women of iron per day. Cream of wheat is also an excellent source of calcium, with 218 milligrams per serving.