Wheatgrass is a food high in vitamin B6, potassium and dietary fiber. Wheatgrass is commonly prepared and consumed as a juice, powder or dietary extract, Wheatgrass comes from the cotyledons of the common wheat plant and contains chlorophyll and amino acids as well as numerous vitamins, minerals and enzymes.
Wheatgrass may be grown indoors or outdoors. Placing trays of wheatgrass seeds in a growth medium such as potting soil is a method for indoor cultivation. Plants are harvested with scissors once leaves have begun to split. Leaving the root system intact allows for multiple harvests. Wheatgrass proponents make numerous claims regarding its health benefits that range from improved general well-being to use as a cancer-prevention agent. Wheatgrass contains high concentration of several nutrients including thiamine, riboflavin and niacin as well as vitamin A, vitamin C and vitamin E.
Claims regarding the potential health effects of wheatgrass consumption range from weight loss benefits to improved immune system function and reduced risk of cardiovascular disease. Few of these benefits have been scientifically proven. Consumption of wheatgrass dates back over 5,000 years, although wheatgrass consumption only caught on in Western countries during the 1930s due to a series of experiments conducted by Charles Schnabel.