Ingredient Information

Function

Wheat grain is principally used in its ground form, wheat flour. Wheat is a food staple in North Africa and the Middle East. It is extensively used in Asia to prepare pancakes, cookies, donuts, breakfast cereal, porridge, cakes, muffins and breads.

Other Use and Industries

Wheat is cultivated as a cash crop because of its fast production quality.

Health Effects

Whole wheat contains betaine, which helps in preventing chronic inflammation. According to a medical botany article, "Plants Affecting Human Health" by Walter Hepworth Lewis and Memory P. F. Elvin-Lewis, the regular intake of betaine can reduce the risk of heart disease, cognitive decline, osteoporosis, type-2 diabetes and other diseases. Wheat is a source of carbohydrates. Wheat flour contains calcium, Vitamin B, magnesium, phosphorus, zinc and potassium. Including wheat in your daily diet reduces the risk of cardiovascular disorders, stroke and obesity. Wheat also helps in treating or preventing chronic inflammation. Women who eat whole wheat have a lower risk of developing gallstones. The fiber present in wheat improves digestion and helps treat irritable bowel systems. It may also lower the chances of breast cancer. It has significant cardiovascular benefits specifically for postmenopausal women.

Origins

Wheat is believed to have originated in Southwestern Asia and was first cultivated in southern Levant. Wheat kernels take about 110-130 days to mature. Farmers should have complete knowledge of fertilizers, herbicides and fungicides, as all the growth regulators need to be applied at specific stages. Crop rotation is another method for its optimum growth.