Wheatberries are a high-fiber whole grain with a chewy texture and slightly nutty flavor.
Sometimes present in health-focused cereal, they are the entire, unprocessed, edible part of the wheat grain, including the bran, germ and endosperm.
This nutrient-packed ingredient is high in fiber, protein and iron. Ground wheatberries are the main component in whole-wheat bread, and the endosperm alone is used to make white bread. But whole wheatberries are increasingly being used in ways more commonly associated with rice and other grains or, more recently, quinoa, as a component in grain bowls, side dishes and salads.
Market research firm Datassential reports that more than one-fourth of the American population knows about this Flavor of the Week but only 12% have tried it. It’s considered a premium offering that can be found on mostly fine-dining menus and at regional operators.
Learn more about wheatberry by clicking through this Flavor of the Week slideshow.
