Tag: Cooking wheat

According to the Centers for Disease Control and Prevention (CDC), several outbreaks of foodborne illness have been linked to raw flour in recent years. This stark reminder raises a crucial question for many: is it possible to eat raw wheat safely? In short, it is not recommended due to significant health risks, including bacterial contamination and poor digestibility.

A 100g serving of cooked wheat grain contains approximately 1.9g of protein. This significantly lower figure compared to raw wheat is primarily due to the water the grain absorbs during the cooking process, which increases its total weight and dilutes the nutrient concentration.

The FDA explicitly cautions against consuming raw flour, a warning that extends to other raw grains due to potential contamination with harmful bacteria. While unprocessed wheat in its raw state is not safe for consumption, proper preparation and cooking can make it a highly nutritious food.