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Cracked Wheat Benefits

by
author image Shelley Moore
Shelley Moore is a journalist and award-winning short-story writer. She specializes in writing about personal development, health, careers and personal finance. Moore has been published in "Family Circle" magazine and the "Milwaukee Sentinel" newspaper, along with numerous other national and regional magazines, daily and weekly newspapers and corporate publications. She has a Bachelor of Science in psychology.
Cracked Wheat Benefits
Cracked wheat is an excellent source of fiber. Photo Credit wheat image by Steve Lovegrove from <a href="http://www.fotolia.com">Fotolia.com</a>

Cracked wheat is made by cutting or crushing whole raw wheat berries (kernels) into small pieces. Bulgur is cracked wheat that has been partially cooked. Cracked wheat has all the benefits of wheat flour, and since it contains the outer bran and germ of the wheat, it provides some additional benefits as well.

Nutrition

One-quarter cup of cracked wheat provides 8 percent of the U.S. recommended daily value (DV) of iron and 10 percent of the DV of protein, according to Bob's Red Mill. Baking with cracked wheat or including it in casseroles and other dishes thus adds nutrition.

Fiber

Because it contains wheat bran and wheat germ, cracked wheat is an excellent source of fiber. It provides 5 g of fiber per 1/4 cup, which is 20 percent of the DV.

Low-Fat Diet

Cracked wheat fits well in a low-fat diet. One-quarter cup contains just 1 percent of the DV for total fat. It has no saturated fat, trans fat or cholesterol.

Flavor and Texture

Adding cracked wheat to foods provides a variation in flavor and texture. It adds crunch to breads and muffins, and can be sprinkled on cereal for a flavor boost. Cracked wheat also creates a lighter texture in baked goods than those made with only whole wheat flour. Bob's Red Mill website recommends adding cracked wheat to meatloaf for added fiber. It can easily be included in hamburgers as well as meatless casseroles.

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