Wheat

Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. Archaeological analysis of wild emmer indicates that it was first cultivated in the southern Levant, with finds dating back as far as 9600 BCE. Globally, it is the leading source of vegetable protein in human food, Technological advances in soil preparation and seed placement at planting time, use of crop rotation and fertilizers to improve plant growth, and advances in harvesting methods have all combined to promote wheat yield and make it a viable crop. In ancient times, wheat was often considered a luxury grain because it had lower yield but better taste and digestibility than other grains like rye.

Most wheat is typically milled into flour and is then used to make a wide range of foods. wheat is used to make various types of bread, flours, cereals, pasta, spaghetti, macaroni, noodles, cakes, Biscuits, crackers, cookies, couscous, matzah, suji, dalia, flour tortillas, empanadas, pretzels, piesstarch, paste, malt, dextrose, gluten, alcohol, and other products. wheat is a source of multiple nutrients and dietary fiber. Wheat contains Carbohydrates, protein, fiber, B vitamins, antioxidants, phytochemicals and many minerals.