Triticum aestivum (Weizengras)-Blätter

In present-day Ayurveda, Wheatgrass is known as Godhuma-patra. It is often called a “green blood” therapy because it contains a high amount of chlorophyll. Wheatgrass has a sweet and slightly bitter taste. It also has cooling effect on the body. These qualities make it useful for calming Pitta and Vata doshas. While wheat grain has been used for centuries, the use of young wheat leaves is more recent. It has become common in naturopathy and modern Ayurvedic practices. Wheatgrass is traditionally used as a Rakta Shodhana, which means it supports blood cleansing. It is also used to help maintain healthy hemoglobin levels. In holistic health systems, Wheatgrass juice is taken as a general Rasayana. It is used to support immunity, liver health, and overall energy in the body.

The main strength of Triticum aestivum leaves comes from their high chlorophyll content. Chlorophyll makes up a large part of the plant’s natural compounds. Wheatgrass also contains important enzymes such as superoxide dismutase (SOD) and cytochrome oxidase. These enzymes help protect cells from damage caused by oxidation. The leaves provide many vitamins, including A, C, E, and B-complex vitamins. They also supply key minerals like iron, magnesium, calcium, and potassium. Wheatgrass contains all eight essential amino acids required by the body. It also includes natural plant compounds such as phenolics and flavonoids, including apigenin and luteolin. Along with plant sterols and saponins, these nutrients explain why Wheatgrass is valued as a highly absorbable and nutrient-rich plant source.