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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, hard red winter wheat is very healthy as a whole grain. It is rich in dietary fiber, essential minerals like manganese, selenium, and phosphorus, and provides complex carbohydrates. These nutrients support digestion, sustained energy, and overall well-being.
Hard red winter wheat is an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar. It also provides essential minerals such as manganese, selenium, and phosphorus, crucial for bone health, antioxidant defense, and energy metabolism. Its complex carbohydrates offer sustained energy release.
Per 100g, hard red winter wheat contains approximately 327 calories, 12.61g of protein, and 71.18g of carbohydrates. It also has a low fat content of about 1.54g, making it a nutrient-dense grain.
No, hard red winter wheat is not gluten-free. As a type of wheat, it naturally contains gluten, which is responsible for its dough-forming properties. Individuals with celiac disease or gluten sensitivity should avoid it.
Due to its high fiber content and complex carbohydrates, hard red winter wheat can be a good choice for diabetics when consumed in moderation as part of a balanced diet. The fiber helps regulate blood sugar levels and promotes satiety, but portion control is important due to its carbohydrate content.
No, hard red winter wheat is not keto-friendly. With over 70g of carbohydrates per 100g, it is far too high in carbs to fit into a ketogenic diet, which typically restricts daily carbohydrate intake to 20-50g.
hard red winter wheat is a versatile ingredient found in cuisines around the world. With 327 calories per 100g and 12.61 grams of protein, it's a nutritious addition to many dishes.
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View all grain →Discover 0 recipes featuring hard red winter wheat with step-by-step instructions.
Browse recipes →Hard red winter wheat is primarily used for making bread flours, especially for yeast breads, rolls, and flatbreads, due to its high protein content and strong gluten structure. It can also be used for general-purpose flour blends and some pasta.
To cook whole wheat berries, rinse them thoroughly, then combine one part wheat berries with three parts water or broth in a pot. Bring to a boil, then reduce heat, cover, and simmer for 60-90 minutes until tender but still chewy. Drain any excess liquid and serve.
Whole hard red winter wheat berries should be stored in an airtight container in a cool, dark, and dry place to prevent spoilage and insect infestation. Properly stored, they can last for several years. Flour made from it has a shorter shelf life and is best kept in the refrigerator or freezer.
Hard red winter wheat is characterized by its high protein content and strong gluten, making it ideal for bread making. 'Hard' refers to its protein content, 'red' to its bran color, and 'winter' means it's planted in the fall and harvested in the summer. Other types like soft wheat have lower protein and are better for pastries.