Showing Food Hard wheat
| General Information | |||||||||||
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| Name | Hard wheat | ||||||||||
| Scientific Name | Triticum durum | ||||||||||
| Description | "Hard wheat, Triticum durum, is native to the Mediterranean region. It is widely cultivated in countries such as Italy, North Africa, and the Middle East, where it is also a staple food (PMID: 35476844). The culinary uses of hard wheat include making pasta, couscous, and some types of bread. The grains have a yellowish color, a nutty taste, and a mild odor. Hard wheat is rich in protein, fiber, and various minerals, making it a nutritious food choice. The most notable chemical in hard wheat is starch, followed by gluten proteins. In addition to its culinary uses, hard wheat is also used in the production of animal feed and industrial starch. A peculiar aspect of hard wheat is that it requires a specific mode of preparation, known as ""tempering,"" to make it suitable for milling into semolina flour, which is then used to produce pasta (PMID: 15632113)." | ||||||||||
| Primary ID | FOOD00242 | ||||||||||
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| Classification | |||||||||||
| Group | Cereals and cereal products | ||||||||||
| Sub-Group | Cereals | ||||||||||
| Taxonomy | |||||||||||
| Superkingdom | Not Available | ||||||||||
| Kingdom | Viridiplantae | ||||||||||
| Phylum | Streptophyta | ||||||||||
| Class | Magnoliopsida | ||||||||||
| Order | Poales | ||||||||||
| Family | Poaceae | ||||||||||
| Genus | Triticum | ||||||||||
| Species | turgidum | ||||||||||
| Variety | Not Available | ||||||||||
| External Links | |||||||||||
| ITIS ID | 42240 | ||||||||||
| Wikipedia ID | Hard_wheat | ||||||||||
| Composition | |||||||||||
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| References | |||||||||||
| Content Reference | — 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. — Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008). | ||||||||||