Different Types of Wheat

Wheat Berries
Are the hulled whole grain wheat kernels that still have the bran and germ. Cooked wheat berries can be used like rice in salads and side dishes. It provides B vitamins, vitamin E, and complex carbs. By combining wheat with legumes and or dairy makes this a complete protein. The most common type of wheat berries are found in breads and baked goods.

Cracked Wheat
Is whole wheat kernels that have been dried and cracked by coarse milling, it contains the same nutritional value as Bulgar. Keep in mind this grain has not been precooked and should not be cooked like Bulgar. It's mainly used in cereals, casseroles, and soups and in meatloaf as an extender or filler.

Wheat Bulgar
Is whole wheat that has been cooked, dried and then broken into coarse fragments. It's different than cracked wheat because it is precooked, it provides phosphorus and potassium and iron and B1 and B2 vitamins. Because it's precooked, it needs to be handled and cooked differently than cracked wheat.

A good way to start using grains is in soups and casseroles, just a little at a time until you are more comfortable with using them. Grains are a natural food from the earth and when combined with beans (such as brown rice and beans) make a compete protein.