Wheatgrass (Triticum aestivum) is the freshly sprouted leaves from the wheat grain. The leaves are harvested before the wheat berry starts to form, so it is gluten-free. Wheatgrass is commonly sold at juice bars and many people grow their own at home.

Wheatgrass contains up to 70% chlorophyll and is rich in iron and dietary fiber. It is a very good source of calcium and a good source of potassium, magnesium, phosphorus, manganese, copper, zinc, selenium, vitamins C, K, E (tocopherols), A (carotenoids), B vitamins, and amino acids. It also contains metabolic enzymes, including superoxide dismutase and cytochrome oxidase, as well as a wide array of phytochemicals like phenolic compounds, terpenoids, flavonoids, alkaloids, saponins, tannins, steroids and glycosides. Sprouting wheat activates enzymes, improves amino acid content and reduces antinutrients.*