Wheatgrass

Wheatgrass is the freshly sprouted first leaves of the common wheat plant (Triticum aestivum), used as a food, drink, or dietary supplement.

Wheatgrass is also sold commercially as a spray, cream, gel, massage lotion, and liquid herbal supplement.

[medical citation needed] The consumption of wheatgrass in the Western world began in the 1930s as a result of experiments conducted by Charles Schnabel in his attempts to popularize the plant.

His wheatgrass required 200 days of slow growth through the winter and early spring, when it was harvested at the jointing stage.

He claimed that at this stage the plant reached its peak nutritional value; after jointing, concentrations of chlorophyll, protein, and vitamins decline sharply.

Proponents of wheatgrass make many claims for its health properties, ranging from promotion of general well-being to cancer prevention.

An analysis of wheat grass by the USDA National Nutrient Database reports that wheatgrass contains no vitamin B12.

Wheatgrass, along with shoots of other common grains such as oats, rye and barley, is sold for this purpose, including under the name cat grass.