Cracked wheat

Cracked wheat is an ingredient obtained from the wheat grain that has been coarsely ground and then broken into smaller fragments, retaining the bran and the germ. This whole grain cereal is widely used in cooking for its pleasant texture and slightly nutty flavor, ideal for preparing stews, soups, salads, and traditional dishes like tabbouleh or kasha.

Originating from agricultural regions where wheat is cultivated, such as the Middle East, Europe, and America, cracked wheat has been a staple food for centuries due to its versatility and nutritional value.

Properties: cracked wheat is rich in dietary fiber, plant-based proteins, B-complex vitamins, and minerals such as iron, magnesium, and phosphorus. Furthermore, being a whole grain, it aids digestion, regulates intestinal transit, and provides sustained energy, making it an excellent choice for a balanced diet.

In different Hispanic American countries, cracked wheat may also be known as "trigo grosero", "trigo cascado", or "sémola gruesa de trigo", although these terms may vary by region.