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Wheat (Triticum spp.)

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Wheat (Triticum spp.) is an annual plant made up of roots, a stem, leaves, and the head, which is also called a spike. The roots can grow about 3 to 6 feet (90 to 180 centimeters) deep. The hollow stem has about six segments joined by nodes, each with an attached leaf. Wheat leaves may be short and wide or narrow and long. They are made up of a sheath, which surrounds the stem. It is cultivated around the world. Wheat is the second most produced food among the cereal crops. Wheat grain is used to make flour.

  • Nutritive value of hard red winter wheat per 100 g
  • 12.6 grams of protein
  • 1.5 grams of total fat
  • 71 grams of carbohydrate (by difference)
  • 12.2 grams of dietary fiber
  • 3.2 mg of iron (17% of the daily requirement)
  • Nutritive value of hard red spring wheat per 100 g
  • 15.4 grams of protein
  • 1.9 grams of total fat
  • 68 grams of carbohydrate (by difference)
  • 12.2 grams of dietary fiber
  • 3.6 mg of iron (20% of the daily requirement)