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Showing Food Oriental wheat

General Information
NameOriental wheat
Scientific NameTriticum turanicum
DescriptionOriental wheat, Triticum turanicum, is native to the Middle East and Mediterranean regions. It is mostly consumed in Italy, the United States, and other parts of Europe (PMID: 41001123, PMID: 39766845). The grains are larger than modern wheat varieties, with a distinctive golden color and long, plump kernels. Khorasan wheat flour is used to make bread, pasta, cereals, and baked goods, and is valued for its nutty, buttery flavor. It has a slightly sweet taste and a pleasant aroma. Khorasan wheat is considered more nutritious than modern wheat, with higher levels of protein, essential fatty acids, vitamins (such as vitamin E), and minerals (like selenium and zinc). The most notable chemical in Khorasan wheat is starch. It has been used in traditional medicine for its antioxidant and anti-inflammatory properties. A peculiar mode of preparation is the use of stone-grinding to preserve the grain's nutritional content.
Primary IDFOOD00539
Picture552
Classification
GroupCereals and cereal products
Sub-GroupCereals
Taxonomy
SuperkingdomNot Available
KingdomViridiplantae
PhylumStreptophyta
ClassMagnoliopsida
OrderPoales
FamilyPoaceae
GenusTriticum
Speciesturgidum
VarietyNot Available
ITIS ID506631
Wikipedia IDKhorasan_wheat
Composition
Compounds
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Macronutrients
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Micronutrients
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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.