Wheatgrass is derived from ancient wild grasses, specifically agropyrons, which are hardy perennials native to temperate and cooler climates. While its exact origin is uncertain, historians believe it likely began in the Fertile Crescent region, near the Tigris and Euphrates rivers. Archaeological evidence, such as carbonized wheat grains dating back to 6750 BC found in present-day Iraq and surrounding Eastern Mediterranean areas, suggests that wheat cultivation was well-established long before the Stone Age and later spread throughout Europe.
Recognized as one of nature’s most concentrated sources of chlorophyll, wheatgrass plays a vital role in photosynthesis. As sunlight energizes the chloroplasts in plant cells, it drives the production of adenosine triphosphate (ATP), enabling the plant to convert water and carbon dioxide into carbohydrates while releasing oxygen. Chlorophyll, often called the “lifeblood of plants,” shares a nearly identical chemical structure with hemin, the oxygen-carrying component of human blood, which explains its value in holistic and plant-based nutrition.
In its powdered form, wheatgrass becomes a shelf-stable, nutrient-dense superfood with exceptional protein content, up to 47%, which is over three times more than beef by weight. This makes organic wheatgrass powder a highly efficient plant-based protein source for smoothies, supplements, and detox regimens.
