Wheatberries

Wheatberries are the whole, intact kernels of the wheat plant, including the bran, germ, and endosperm. They are the least processed form of wheat, retaining their natural texture and nutritional value. Wheatberries can be cooked and eaten as a grain, similar to rice or quinoa.

Wheatberries are used in packaged foods primarily for their nutritional content and texture. They add a chewy bite and wholesome character to dishes like grain mixes, salads, and pilafs. Their mild, nutty flavour makes them a versatile base for both sweet and savoury preparations.

Wheatberries are a source of dietary fibre, vitamins, and minerals. As a whole grain, they contribute to a balanced diet. The UK's Eatwell Guide recommends including whole grains in meals. Wheatberries are not a food additive and therefore do not have an E-number or require authorisation on the Register of Food Additive Authorisations. There are no specific regulatory concerns or notable controversies associated with the consumption of whole wheatberries at typical dietary levels.