WHEAT Grain

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Wheatis one of the most widely cultivated and important cereal crops in the world. It is a staple food for billions of people and is used in a variety of products ranging from bread and pasta to cereals and snacks. Here are some key aspects of wheat:

1. Types of Wheat:

   • Hard Wheat: High in protein and gluten, suitable for bread-making (e.g., Hard Red Winter, Hard Red Spring).
   • Soft Wheat: Lower in protein and gluten, ideal for pastries and cakes (e.g., Soft Red Winter, Soft White).
   • Durum Wheat: Used primarily for pasta production (e.g., Durum, Triticum durum).

2. Nutritional Value:

   • Carbohydrates: Wheat is a rich source of carbohydrates, providing energy.
   • Protein: Contains gluten, which is important for the texture and elasticity of baked goods.
   • Vitamins and Minerals: Provides essential nutrients such as B vitamins (e.g., niacin, thiamine) and minerals (e.g., iron, magnesium).