WHEAT
*Triticum *Poaceae
Wheat is grown in a wide
range of climates from
temperates to
subtropical regions.
There are thousands of wheat
varieties, each with unique
characteristics such as grain
size, color, protein content, and
gluten strength.
Wheat is a rich source of
carbohydrates, providing
energy for the body.
Wheat undergoes various
processing techniques to
convert it into consumable
products.
Wheat is a vital crop that
plays a crucial role in
feeding the world's
population and supporting
agricultural economies.
Wheat is not only essential
for food security and
nutrition but also has
significant economic
importance.
A Brief History of Wheat
A Brief History of Wheat
Origins of Wheat
• Wheat traces its origins back to the Neolithic period,
around 10,000 BCE.
• It originated in the Fertile Crescent, in present-day
Middle East, in the region known as Mesopotamia
(modern-day Iraq, Syria, and Turkey).
A Brief History of Wheat
Domestication of Wheat
• Early humans began to domesticate wild grasses,
including wheat, around 9000 BCE.
• This marked a pivotal moment in human history,
transitioning from hunter-gatherer societies to
agricultural civilizations.
A Brief History of Wheat
Spread of Wheat Cultivation
• Wheat cultivation spread rapidly throughout the ancient
world, reaching Egypt, Greece, and Rome by 6000 BCE.
• The crop's adaptability to various climates and its
nutritional value contributed to its widespread adoption.
A Brief History of Wheat
Role of Wheat in Ancient Civilizations
• Wheat played a central role in the economies, diets, and
religious practices of ancient civilizations.
• In Mesopotamia, it was considered a sacred crop and
featured prominently in religious ceremonies and myths.
A Brief History of Wheat
Middle Ages
• Wheat remained a staple crop, sustaining
populations and symbolizing wealth.
A Brief History of Wheat
Modern Era
• Industrial Revolution transformed wheat
production, making it a global commodity.
A Brief History of Wheat
Modern Varieties
• Different varieties of wheat cater to
various culinary purposes.
A Brief History of Wheat
Challenges Facing Wheat Production
• Wheat production faces numerous challenges,
including climate change, soil degradation, pests,
and diseases.
• Sustainable farming practices and technological
innovations are being developed to address these
challenges.
HEALTH
BENEFITS
WHEAT (Triticum spp.)
is a cereal grain that is one of the most widely cultivated and consumed crops globally. Wheat is grown in diverse climates,
from temperate to tropical regions, making it a versatile and adaptable crop.
There are two main types of wheat. The most common type
is bread or common wheat, also known as Triticum aestivum
vulgare. Durum wheat, or Triticum turgidum durum, is the
other type. Most pasta is made from durum wheat.
Wheat flour is a key ingredient in many foods. These include
pasta, noodles, bread, couscous, and baked goods like cakes
and biscuits.
High in carbohydrates
Contains protein
Source of minerals
Antioxidants
High in fiber
WHEN WHEAT IS A PROBLEM
Wheat can be problematic because of the gluten found in
it. Gluten is a protein that can cause side effects in some
people. But most people can eat gluten without any
issues.
SOME CONDITIONS ASSOCIATED WITH WHEAT INCLUDE:
Celiac disease
Wheat allergy
Non-celiac gluten sensitivity
REFERENCES
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Nutritional Content:
Wheat grains are rich in carbohydrates,
providing energy for the body.
They also contain protein, with gluten being the
main protein component in wheat.
Wheat is a good source of dietary fiber,
including both soluble and insoluble fiber.
- It contains various vitamins and minerals,
including B vitamins (such as thiamine,
riboflavin, and niacin), iron, magnesium, and
zinc.
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Bread Crackers
Flour
Pastries
