Cracked wheat is made by cutting or crushing whole raw wheat berries (kernels) into small pieces. Cracked wheat has all the benefits of wheat flour, and since it contains the outer bran and germ of the wheat, it provides some additional benefits as well.
One-quarter cup of cracked wheat provides 8 percent of the U.S. recommended daily value (DV) of iron and 10 percent of the DV of protein. Baking with cracked wheat or including it in casseroles and other dishes thus adds nutrition. Because it contains wheat bran and wheat germ, cracked wheat is an excellent source of fiber. It provides 5 g of fiber per 1/4 cup, which is 20 percent of the DV. It has no saturated fat, trans fat or cholesterol.