Wheat is the most well know and widely used grain. This plant originates from Mesopotamia and can grow up to 1.5 m high. It is known as a key ingredient for baking bread and is indispensable for the making of cookies, salty snacks, pasta… Products made from it are whole grain flour, strong flour, wheat flour and wheat bran.
Nutritional values of wheat grain
Wheat grain is made out of the central floury part, which contains most of the starch and proteins, the outer layer is rich with vitamins, minerals, celluloses, enzymes and some in water soluble proteins.
It contains the highest, approximately 70% part of carbon hydrates, of which 10-15% are fibres. Fibres are also very important in the everyday consumption because the improve the digestion, slower the rise of blood sugar level and improve the absorption of nutrients in the gut.
Approximately 13% of the wheat grain are proteins and the fats are present in the lowest percentage – only up to 2%.
Wheat grain is a rich source of vitamins (especially of the B group) and minerals (selenium, manganese, phosphorus and copper), which are present in the outer layer – shell.