Triticum sphaerococcum
| 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 µg |
|
|
|
|
|
| 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. Global demand for wheat is increasing due to the unique viscoelastic and adhesive properties of gluten proteins, which facilitate the production of processed foods, whose consumption is increasing as a result of the worldwide industrialization process and the westernization of the diet.
Wheat is an important source of carbohydrates. Globally, it 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, but relatively low in protein quality for supplying essential amino acids. When eaten as the whole grain, wheat is a source of multiple nutrients and dietary fiber.
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Wikipedia