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Wheatgrass is prepared from the freshly sprouted leaves of the common wheat plant, Triticum aestivum.

Wheatgrass first became popular in the United States in the 1930s. Though low in calories, wheatgrass is a good source of protein. It is not, however, a complete protein. Like most plant-based foods, wheatgrass is an excellent source of fiber, which can help reduce blood glucose. Wheatgrass can also support healthy digestion and help people feel full for longer than they usually would.

Wheatgrass is a good source of vitamins A, C, E, and K, and of vitamin B6, zinc, iron, selenium, and manganese.  The reason why this plant helps boost immunity, is because it contains the 9 essential amino acids that our body is unable to produce for itself. Not to mention another 12 amino acids and 13 different vitamins.

Like all green plants, wheatgrass also consists of chlorophyll, a type of green plant pigment associated with many health benefits. It also contains several important antioxidants, including glutathione and vitamins C and E. Antioxidants are compounds that fight free radicals to prevent cell damage and reduce oxidative stress.

In one study, wheatgrass decreased oxidative stress and improved cholesterol levels in subjects fed a high-fat diet. Additionally, supplementing with wheatgrass increased levels of the antioxidants glutathione and vitamin C. Another test-tube study that evaluated the antioxidant activity of wheatgrass found it reduced oxidative damage to cells.

Wheatgrass is high in chlorophyll and many vitamins, minerals and amino acids. Test-tube and animal studies have found that its antioxidant content may prevent oxidative stress and cell damage.

Several studies have found that wheatgrass may help lower cholesterol levels. In one study, subjects with high cholesterol were given wheatgrass. They experienced decreased levels of total cholesterol, “bad” LDL cholesterol and triglycerides.

Some studies have also found that wheatgrass can help keep blood sugar levels under control, and its components may help reduce inflammation.   Wheatgrass is also rich in chlorophyll, a plant pigment with powerful anti-inflammatory properties. One test-tube study showed that chlorophyll inhibited the activity of a specific protein that triggers inflammation.

Wheatgrass contains thylakoids, which are tiny compartments found in plants that contain chlorophyll and absorb sunlight for photosynthesis. While there is no evidence that wheatgrass itself could increase weight loss, several studies have found that supplementing with thylakoids could enhance satiety and increase weight loss.

In one small study, supplementing a high-carb meal with thylakoids intensified feelings of satiety, compared to a placebo.

Similarly, another study showed that supplementing with thylakoids increased satiety by slowing down the emptying of the stomach and increasing the release of hormones that decrease hunger.

Another study found that giving thylakoids to subjects on a high-fat diet resulted in decreased food intake and body weight, compared to a control group. Thylakoids can also be found in many other food sources, including green vegetables and leafy greens like spinach, kale and lettuce.