Wheat is the most commonly consumed cereal grain, which comes from the grass called Triticum grown in many nations across the world. Whole wheat is rich in selenium, manganese, copper, phosphorus and folate.
The commonly found refined flour is poor in nutrients but it can be fortified with vitamins and minerals. The primary variety is used in bread wheat or wheat flour. Several other closely related species are durum, emmer, einkorn, spelt, and Khorasan.
Wheat flour is used to make a wide range of foods like bread, biscuits, pasta, noodles, muffins, roti and snacks.
Foods made of wheat are consumed every day globally by people as it contains a good amount of proteins, fats, fibre and calories. It contains highly digestible starch that can increase sugar levels in the body. White rice, potatoes and wheat – all rank high on the glycemic index and are considered unsuitable for people suffering from diabetes.
Gluten is the protein which makes the dough elastic and sticky. This property is useful in bread making, but people suffering from gluten intolerance suffer from immune response, which can create health issues.