Shredded wheat

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Shredded Wheat[edit | edit source]

Shredded wheat is a type of breakfast cereal made from whole wheat. It was first manufactured in the United States in 1893 by Henry Perky and William Ford. Shredded wheat is known for its distinctive shape, which is made by processing whole wheat berries into long strands, then pressing them into a pillow-like shape.

History[edit | edit source]

Henry Perky and William Ford invented shredded wheat in Denver, Colorado. They wanted to create a product that was both healthy and convenient for the busy American lifestyle. The cereal was initially produced by the Natural Food Company, which later became the Nabisco Shredded Wheat Company.

Production[edit | edit source]

The production of shredded wheat involves several steps. First, whole wheat berries are cooked in water until they are soft. The cooked wheat is then pressed through a shredding machine, which breaks it down into thin strands. These strands are woven together and pressed into a biscuit shape. The biscuits are then baked until they are crisp.

Nutritional Value[edit | edit source]

Shredded wheat is a good source of dietary fiber, which can help to regulate digestion. It is also low in fat and contains no added sugar, making it a healthy choice for breakfast. In addition, shredded wheat is a good source of several essential vitamins and minerals, including iron, thiamin, and niacin.

Varieties[edit | edit source]

There are several varieties of shredded wheat available, including bite-sized versions and those with added flavors such as honey or cinnamon. Some brands also offer a frosted version, which has a thin layer of sweet icing on one side.

Consumption[edit | edit source]

Shredded wheat is typically served with milk, but it can also be eaten dry. Some people prefer to add fresh fruit or nuts for extra flavor and nutrition. In the United Kingdom, it is common to serve shredded wheat with hot milk.

See Also[edit | edit source]

References[edit | edit source]


External Links[edit | edit source]

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Contributors: Prab R. Tumpati, MD