Bulgar Wheat (cereal): Consists of wheat grains that have been steamed, dried, and then cracked. Can be used as cereal, meat binder, and added to soups as a rice substitute.

Cracked Wheat Coarse: Whole Wheat Berries that are cracked. Can be used in breads or cooked like oats for a hot cereal.

Wheat Bran: When unbleached white flour is made the bran and germ of the wheat kernel are removed, leaving only the white, starchy, endosperm which is finally ground for white flour. The bran becomes a by-product in the process. The bran layer contains the highest concentration of nutrition, vitamins, and fiber.

Wheat Germ: When milling wheat flour, the embryo of the kernel is removed to prevent flour from turning rancid. It can be eaten raw or toasted. Wheat germ is nutritious and provides a good source of protein, fat, calcium, phosphorus, and iron. Best if stored in refrigerator to maintain freshness.

Wheat Gluten: A protein component in wheat that is used to strengthen dough and give it structure and flavor. Can be combined with millet or corn meal to make satisfactory baked products. Can use up to 3 tablespoons per loaf of bread.

Steel-cut Oats: Oat kernels are hulled and sliced into pieces with steel blades. This makes a delicious cereal because it retains the nutty texture of the grain. Leftover cooked products can be added to bread dough or used as a binder in meat and poultry patties.

Oat Bran: Oat bran is a good source of dietary fiber. The effects of oat bran are performed in the stomach where nutrients absorbed into bloodstream are affected. This is why it can lower the blood cholesterol level.