Triticum
| Wheat | |
|---|---|
 |
|
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Monocots |
| (unranked): | Commelinids |
| Order: | Poales |
| Family: | Poaceae |
| Subfamily: | Pooideae |
| Tribe: | Triticeae |
| Genus: |
Triticum L. |
| Species | |
References: |
|
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,368 kJ (327 kcal) |
|
71.18 g
|
|
| Sugars | 0.41 |
| Dietary fiber | 12.2 g |
|
1.54 g
|
|
|
12.61 g
|
|
| Vitamins | |
| Thiamine (B1) |
(33%)
0.383. mg |
| Riboflavin (B2) |
(10%)
0.115 mg |
| Niacin (B3) |
(36%)
5.464 mg |
| Pantothenic acid (B5) |
(19%)
0.954 mg |
| Vitamin B6 |
(23%)
0.3 mg |
| Folate (B9) |
(10%)
38 μg |
| Choline |
(6%)
31.2 mg |
| Vitamin E |
(7%)
1.01 mg |
| Vitamin K |
(2%)
1.9 μg |
| Minerals | |
| Calcium |
(3%)
29 mg |
| Iron |
(25%)
3.19 mg |
| Magnesium |
(35%)
126 mg |
| Manganese |
(190%)
3.985 mg |
| Phosphorus |
(41%)
288 mg |
| Potassium |
(8%)
363 mg |
| Sodium |
(0%)
2 mg |
| Zinc |
(28%)
2.65 mg |
| Other constituents | |
| Water | 13.1 g |
| Selenium | 70.7 ug |
|
|
|
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
References:
Serial No. 42236 ITIS 2002-09-22
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. There are many species of wheat which together make up the genus Triticum; the most widely grown is common wheat (T. aestivum).
The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BCE. Botanically, the wheat kernel is a type of fruit called a caryopsis.
Wheat is grown on more land area than any other food crop (220.4 million hectares, 2014). World trade in wheat is greater than for all other crops combined. In 2016, world production of wheat was 749 million tonnes, making it the second most-produced cereal after maize. Since 1960, world production of wheat and other grain crops has tripled and is expected to grow further through the middle of the 21st century.
Globally, wheat is the leading source of vegetal protein in human food, having a protein content of about 13%, which is relatively high compared to other major cereals and staple foods.
When eaten as the whole grain, wheat is a source of multiple nutrients and dietary fiber, and is associated with lower risk of several diseases, including coronary heart disease, stroke, cancer and type 2 diabetes. In a small part of the general population, gluten – the major part of wheat protein – can trigger coeliac disease, non-coeliac gluten sensitivity, gluten ataxia and dermatitis herpetiformis.
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Wikipedia