Wheat

Wheat
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Monocots
(unranked):	Commelinids
Order:	Poales
Family:	Poaceae
Subfamily:	Pooideae
Tribe:	Triticeae
Genus:	Triticum L.
Species
T. aestivum T. aethiopicum T. araraticum T. boeoticum T. carthlicum T. compactum T. dicoccoides T. dicoccon T. durum T. ispahanicum T. karamyschevii T. macha T. militinae T. monococcum T. polonicum T. spelta T. sphaerococcum T. timopheevii T. turanicum T. turgidum T. urartu T. vavilovii T. zhukovskyi References:   Serial No. 42236 ITIS 2002-09-22

Wheat, hard red winter

Nutritional value per 100 g (3.5 oz)
Energy	1,368 kJ (327 kcal)
Carbohydrates	71.18 g
Sugars	0.41
Dietary fiber	12.2 g
Fat	1.54 g
Protein	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
Link to USDA Database entry
Units μg = micrograms • mg = milligrams IU = International units
Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database

References:
  Serial No. 42236 ITIS 2002-09-22

Wheat (Triticum spp., most commonly T. aestivum) is a cereal grain (botanically, a type of fruit called a caryopsis), originally from the Levant region but now cultivated worldwide. In 2016, world production of wheat was 749 million tonnes, making it the second most-produced cereal after maize (1.03 billion tonnes), with more than rice (499 million tonnes). 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.

This grain is grown on more land area than any other commercial food (220.4 million hectares, 2014). World trade in wheat is greater than for all other crops combined. Globally, wheat is the leading source of vegetable protein in human food, having a protein content of about 13%, which is relatively high compared to other major cereals and staple foods. The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BCE.

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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