Wheatgrass: Its Nutritional Wisdom

Historically, the discovery of it was sprouted with Charles F. Schnabel’s discovery during the 1930’s as an agricultural chemist. Wheatgrass is a product obtained from the cotyledons of the common wheat plant with a scientific name of “Triticum Aestivum”. It is sold either in juice and powder as widely distributed now in the market used as a dietary supplement. Generally, wheatgrass refers to bread wheat, a type of grass cultivated in a greenhouse or under artificial lighting indoors. Thus, it is grown through the process of sprouting.

Wheatgrass is acclaimed to have nutritional benefits since it contains high levels of beta carotene relatively with Vitamin B12. It also contains a host of amino acids which is full of essential fatty acids, vitamins and minerals, Vitamins A, C, and B is high in iron and Vitamin K. Vitamin K is necessary for blood clotting and bone formation and may help to prevent osteoporosis.

Furthermore, wheatgrass contains many enzymes. Enzymes are complex protein compounds that speeds up biochemical reactions for proper and normal organ system functioning. It also contains fiber to help and aid proper digestion.

More importantly, wheatgrass contains chlorophyll, a green pigment in plants responsible for photosynthesis. This chlorophyll is claimed to have a regenerative properties. Further supported with studies, it has power as an immune booster, free radical fighter, energizer, and promoter of healthy circulation. Thus, chlorophyll in wheatgrass is a very potent antioxidant. Thus, contains anti-bacterial and restorative properties to function as a general detoxification of the body.