Triticum aestivum Leaf Identity & Plant Part
The botanical entity is Triticum aestivum L., bread wheat, an annual grass of the family Poaceae. The part used is the young leaf blade, taken in tray culture roughly in the first ten days of growth, when a second leaf is just emerging and before jointing. The kernel, bran, germ and roots are not included in this wheatgrass extract, which is a green-shoot ingredient and not a grain product. Seedling leaf is also not the tougher, fibrous leaf of the mature field crop, and the species is not durum wheat, Triticum durum, a separate species grown for pasta.
Three materials circulate under similar names. Wheatgrass is the seedling leaf, valued for chlorophyll. Wheat germ is the embryo of the kernel and is studied for lipids, protein and polyamines such as spermidine. Whole wheat flour is milled kernel.












