Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. The many species of wheat together make up the genus Triticum; the most widely grown is common wheat.
Storage and Uses :
Of the thousands of varieties known, the most important are common wheat (Triticum aestivum), used to make bread; durum wheat (T. durum), used in making pasta (alimentary pastes) such as spaghetti and macaroni; and club wheat(T. compactum), a softer type, used for cake, crackers, cookies, pastries, and flours.
• Fiber: The bran provides most of the fiber in whole grains.
• Vitamins: Whole grains are particularly high in B vitamins, including niacin, thiamin and folate (4, 5).
• Minerals: They also contain a good amount of minerals, such as zinc, iron, magnesium and manganese