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Showing Food Common wheat

General Information
NameCommon wheat
Scientific NameTriticum aestivum
DescriptionCommon wheat (Triticum aestivum) is a cultivated wheat species native to the Fertile Crescent, a region in the Middle East that includes modern-day Iraq, Syria, Lebanon, Jordan, Israel, and parts of Turkey and Egypt. It is widely consumed in many countries, particularly in North America, Europe, and Asia. The culinary uses of common wheat include breads, baked goods, pastas, and animal feeds. The color of wheat flour is typically white or off-white, with a mild, sweet taste and a slightly nutty odor. Common wheat is an excellent energy source, providing carbohydrates, proteins, dietary fiber, and smaller amounts of lipids, terpenoids, vitamins, minerals, and phytochemicals (PMID: 30285545). The most notable chemical in wheat is starch. Wheat has medicinal uses, including reducing the risk of chronic diseases such as heart disease, type 2 diabetes, and certain cancers (PMID: 35335312). Industrially, wheat is used in the production of biofuels, biodegradable plastics, and adhesives. A peculiar mode of preparation is the traditional Indian method of making chapatis, where wheat flour is mixed with water and rolled into thin circles before being cooked on a hot griddle.
Primary IDFOOD00187
Picture187
Classification
GroupCereals and cereal products
Sub-GroupCereals
Taxonomy
SuperkingdomEukaryota
KingdomViridiplantae
PhylumStreptophyta
ClassMagnoliopsida
OrderPoales
FamilyPoaceae
GenusTriticum
Speciesaestivum
VarietyNot Available
ITIS ID42237
Wikipedia IDCommon wheat
Composition
Compounds
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Macronutrients
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Micronutrients
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References
Content Reference— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).
— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.
— Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070.
— Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181.