Description
Wheat is a globally significant cereal grain crop from the genus Triticum, cultivated for its staple food uses, primarily as flour in bread, pasta, and other baked goods. The most common species are common wheat (T. aestivum) and durum wheat (T. turgidum ssp. durum). Wheat cultivation began in the Middle East and is now practiced worldwide, with a major focus on research to improve yields and sustainability through programs like the CGIAR Research Program on Wheat.
Wheat / গম
| Food Category & Value | |
|---|---|
| Food Category Food Value |
Grains Carbohydrates |
| Carbohydrates Protein Fat Fiber |
70-75% 10-15% 1-2% 12-15% |
| Note | N/A |
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Description
Wheat is a globally significant cereal grain crop from the genus Triticum, cultivated for its staple food uses, primarily as flour in bread, pasta, and other baked goods. The most common species are common wheat (T. aestivum) and durum wheat (T. turgidum ssp. durum). Wheat cultivation began in the Middle East and is now practiced worldwide, with a major focus on research to improve yields and sustainability through programs like the CGIAR Research Program on Wheat.