In this brief guide, we’ll address the search query: “Is cream of wheat healthy?” Also, we’ll explore what cream of wheat is, how cream of wheat is made, what its nutritional content is, and who cream of wheat may be contraindicated for.
Is cream of wheat healthy?
Cream of wheat can be considered healthy if it is enjoyed sans any added sugars, made from wheat that has been enriched with iron, and made from whole grains, rather than refined wheat.
It is low in calories, which makes it ideal for those looking to curb their daily intake, and it is also a source of dietary fiber. Additionally, cream of wheat is also a good source of vitamins such as B1 (thiamine) and B9 (folate),
It has scarce amounts of fat and the carbohydrates our bodies can source from cream of wheat are instant energy, which makes cream of wheat a good meal to start one’s day.
However, despite these benefits, some individuals may not find it so beneficial, especially those with celiac disease and celiac-like sensitivities.
What is cream of wheat?
Cream of wheat is a porridge made from mashed and milled wheat grains. Specifically, it is a farina.
Like oatmeal, the wheat grains have been reduced to fine particles and they can be cooked in hot water or milk, and it can be made into a sweet mixture or a savory dish, depending on the other ingredients added to the mixture.
Cream of wheat was first manufactured in North Dakota by wheat millers and was soon exported to other states, which adopted it as a breakfast food, and as an ingredient that could help savory dishes achieve a creamy consistency.
Due to the gluten content in wheat, there is a variant– cream of rice.- This variation is designed for those with celiac disease and for infants to whom wheat consumption is contraindicated.
How is cream of wheat made?
Cream of wheat is made from unrefined wheat grains, known as middlings. These grains are milled (finely ground) and made into farina–which is a flour that contains the bran, the germ, and the endosperm of grains.
It was originally conceived as a means to revive the demand for wheat-based products, as in 1893 (the year in which cream of wheat was first made and presented to the public), an economic crisis threatened many sectors and industries.
The price of wheat and flour had fallen as a result of the low demand, affecting the livelihood of those who made their living from growing and processing wheat.
Cream of wheat eventually saw a rise in popularity, and many distributors were interested in carrying the product.
As of 2007, the brand Cream of wheat has been owned and licensed by B & G Foods, which paid 200 million dollars to acquire it from Kraft foods.
Cream of wheat is prepared by cooking the farina in either milk or water (per the reader’s preference), regularly stirring it to keep it from clumping, and letting it simmer until the mixture reaches the desired consistency.
It can then be flavored with other ingredients such as sweeteners, cinnamon, sliced fruit, granola, and other savory ingredients.
What is the nutritional content of cream of wheat?
On average, a one-cup serving (240 grams) of cream of wheat can provide:
- 132 calories – of which 7.3 are sourced from fat
- 4.4 grams of protein
- 0.8 grams of fat (1% of the RDI) – of which 0.2 grams are saturated fat (1% of the RDI), 0.1 grams are trans fat, 0.3 grams are polyunsaturated fat, and 0.1 grams are monounsaturated fat.
- 26 grams of carbohydrates (9% of the RDI) – of which 1.9 grams are dietary fiber (8% of the RDI), and 1.8 grams are sugar.
- 43 milligrams of cholesterol (2% of the RDI)
- 55 milligrams of potassium (2% of the RDI)
*Recommended daily intake values are calculated on a basis of 2000 calories per day. An individual’s exact nutritional needs may vary. We advise our readers to speak with a certified nutritionist to determine what their exact needs are.
Who may cream of wheat be contraindicated for?
Cream of wheat is contraindicated for those with celiac disease, and those with celiac-like sensitivities.
Wheat’s gluten content makes is a potential source of discomfort for patients that have been diagnosed with these conditions.
Also, those with allergies to wheat should eschew cream of wheat.
Cream of wheat is also contraindicated in low-carb dietings, such as Atkins, Duken, and Ketogenic diets.
When sweetened with products that are high in empty calories and added sugars, cream of wheat may also be contraindicated for patients with insulin resistance, and those with type 2 diabetes.
We urge our readers to prioritize their health and be mindful of their daily intake of calories.
In this brief guide, we’ve addressed the search query: “Is cream of wheat healthy?” Also, we’ve explored what cream of wheat is, how cream of wheat is made, what its nutritional content is, and who cream of wheat may be contraindicated for.