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About
£1.79
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| Wholegrain wheat grown in the North of England and the Scottish borders, harvested and cracked open to produce a grain that cooks quickly and easily. |
Cracked wheat can be used as an alternative to rice or cous cous, or used to thicken soups, stews and casseroles.
Or mill cracked wheat at home (we recommend using a table-top Mockmill) for flavoursome and nutritious flour.
Place the cracked wheat in a pan and cover with twice the volume of cold water, bring to the boil and cook for up to 25 minutes or until tender. Pre-soaking in cold water for a couple of hours will speed up cooking. Fluff with a fork before serving.
Alternatively add to soups or stews.
Cracked Wheat
For allergens, see ingredients in bold
| Typical values | Per 100g |
| Energy | 1,305kJ (309kcal) |
| Fat | 1.2g |
| of which saturates | 0.3g |
| Carbohydrate | 57g |
| of which sugars | 1.6g |
| Fibre | 17g |
| Protein | 9.5g |
| Salt | <0.01g |
Suitable for vegans and vegetarians
High fibre, high protein
