Wheat (seeds)

Wheat (Triticum) is a widely cultivated grass known for its seeds, which are used as a staple food worldwide. The most commonly grown species is common wheat (Triticum aestivum).
 
Historical Origins
Archaeological evidence suggests that wheat was first cultivated in the Fertile Crescent around 9600 BC. It played a crucial role in the development of human civilization.
 
Description
Wheat is a stout grass with medium to tall height. Its stem is jointed and hollow, forming straw. Long, narrow leaves sheathe the stem. The flower head at the top of the stem contains numerous flowers.
 
Caryopsis
The wheat kernel is a type of fruit called a caryopsis. It consists of the seed coat (bran), endosperm (starchy part), and germ (embryo).
 
Global Importance
Wheat is grown on more land area than any other food crop. World trade in wheat surpasses that of all other crops combined. In 2021, global wheat production reached 771 million tonnes, making it the second most-produced cereal after maize (corn).
 
Nutrition and Uses
Wheat is an essential source of carbohydrates. It provides about 13% protein, although its protein quality is relatively low. When consumed as whole grain, wheat offers multiple nutrients and dietary fiber.
 
Gluten and Health
Gluten, the primary protein in wheat, can trigger conditions like coeliac disease and noncoeliac gluten sensitivity in some individuals. However, for most people, wheat is a valuable source of energy and nutrition.
 
Wheat’s versatility and widespread cultivation continue to shape our diets and food systems