Nutritional Facts, Information & Health Benefits of Wheat

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The following page describes everything about Wheat. It tells what is Wheat meaning, and what do we call Wheat in Hindi. Some hidden facts also like the health benefits of Wheat and much more. This page describes facts about Wheat. It tells Value of Wheat including Minerals and Vitamins in Wheat  and describes what are the natural benefits and curative properties of Wheat with Health Benefits of Wheat. 

Wheat

Botanical Name/Scientific Name: Triticum sativum

 Indian Name: Gehun

Description of Wheat

Following is the Description of Wheat. It includes Wheat color and some more information about Wheat

Wheat is one of the most common cereals used throughout the world. It is also one of the most valuable cereals and a good source of energy. With its essential coating of bran, vitamins and minerals, it is excellent health-building food.

Origin and Distribution of Wheat

The Following paragraph describes the origin and distribution of the Wheat. Go through to know more about the origin and distribution of the Wheat

 Wild species of wheat have been reported from the archaeological site of’-Tell Mureybat on the banks of the Euphrates, dated at about 800 BC. and at Ali Kosh in south-western Iran in deposits dated between 7500 and 6750 BC and at Hacilar in West-central Anatolia at about 7000 BC. Although the earliest cultivation was apparently confined to the Near East, the wheat soon became widespread. From its early cultivation in the Balkans, wheat spread to other parts of Europe. Species of wheat appeared in India, probably before the fourth millennium BC, and in China sometime before the beginning of the Christian era. Wheat has been cultivated in India for over 5,000 years. India now ranks fourth among the topmost wheat-producing countries. High yielding varieties of wheat have been developed through research.

Value of Wheat

Wheat nutrition is another matter of knowledge. So here we are providing Wheat nutritional value which actually tell about Wheat nutrients and their benefits.

Wheat has become the principal cereal, being more widely used for the making of bread than any other cereal because of the quality and quantity of its characteristic protein, called gluten. As it is gluten that makes bread dough stick together and gives it the ability to retain gas, the higher the proportion of gluten in the flour, the better for making leavened bread.  The germ or embryo of the wheat is relatively rich in protein, fat and several of the B vitamins. So is the scutellum in wheat, which contains 50 times more thiamin than the whole grain. The outer layers of the endosperm and the aleurone contain a higher concentration of protein, vitamins and phytic acid than the inner endosperm. The inner endosperm contains most of the starch and protein in the grain.  Wheat is usually ground into flour before use as food. In ancient times, wheat grains were crushed between two large stones. This method of stone-grinding preserved all parts of the kernel and the product was called ‘whole wheat’. If it is finely ground, it becomes whole wheat flour. The value of stone grinding is that the grain is ground slowly and it remains unheated, and whole food. In modern times steel roller mills have superseded stone grinding. These mills grind wheat hundred times faster, but they impoverish the flour by removing the wheat germ, resulting in a colossal loss in vitamins and minerals in the refining process.

Wheat Food Value                                                           

 Moisture in Whole Wheat Flour                   12.2%                         

Protein in Whole Wheat Flour                       12.1%                         

Fat in Whole Wheat Flour                              1.7%                           

Minerals in Whole Wheat Flour                    2.7%                           

 Fibre in Whole Wheat Flour                         1.9%          

Carbohydrate in Whole Wheat Flour           69.4%

                                                                         100%

Refined Wheat Flour                                                   

 Moisture in Refined Wheat Flour               13.3%                           

Protein in Refined Wheat Flour                   11.0%                         

Fat in Refined Wheat Flour                          0.9%                             

Minerals in Refined Wheat Flour                0.6%                             

Fibre in Refined Wheat Flour                      0.3%                                              

Carbohydrates in Refined Wheat Flour      73.9% 

                                                                         100% 

Minerals and Vitamins in Wheat

Find details about Minerals and Vitamins in Wheat. It specially focuses on Wheat Nutrition

Minerals and Vitamins in Wheat

Calcium in Whole Wheat Flour                   48 mg

Phosphorus in Whole Wheat Flour             355 mg

Iron in Whole Wheat Flour                          11.5 mg

Small amount of Vitamin B Complex

Calorific Value –341

Minerals and Vitamins in Refined Wheat Flour

Calcium in Refined Wheat Flour                 23 mg

Phosphorus in Refined Wheat Flour           12.1 mg

Iron in Refined Wheat Flour                        2.5 mg

Small amount of Vitamin B Complex

Value per 100 gms edible portion                                                            

Calorific Value – 348

Natural Benefits and Curative Properties of Wheat

Wheat has a lot of curative properties and natural benefits. Read this passage to find benefits of Wheat

 The wheat, as produced by nature, contains several medicinal virtues. Every part of the whole wheat grain supplies elements needed by the human body. Starch and gluten in wheat provide heat and energy; the inner bran coats, phosphates and other mineral salts; the outer bran, the much-needed roughage—the indigestible portion which helps the easy movement of bowels; the germ, vitamins B and E; and protein of wheat helps build and repair muscular tissue. The wheat germ, which is removed in the process of refining. is also rich in essential vitamin E, the lack of which can lead to heart disease. The loss of vitamins and minerals in the refined wheat flour has led, to the widespread prevalence of constipation and other digestive disturbances and nutritional disorders. The whole wheat, which includes bran and wheat germ, therefore, provides protection against diseases such as constipation, ischaemic, heart disease, disease of the colon called diverticulum, appendicitis, obesity and diabetes.

 Dr Ann Wigmore, founder-director of the Hippocrates Health Institute, Boston, U.S.A. is one of the proponents of the ‘wheatgrass therapy’. According to her, “guided by the spiritual mentality and nourished only by live uncooked food, the body will run indefinitely, unhampered by sickness”. Dr Wigmore utilises the chlorophyll present in wheatgrass as a body cleanser, rebuilder and neutraliser of toxins.’ Wheatgrass juice furnishes the body with vital nourishment, providing extra energy to the body. This juice contains nearly 70 per cent of chlorophyll. It is also a rich source of vitamin A, B and C. It also contains minerals like calcium, iron, magnesium, phosphorus, potassium, sodium, sulphur, cobalt and zinc.

Chlorophyll, one of the main constituents of wheatgrass is very beneficial for the body. Chlorophyll, due to its high vitamins and mineral contents, purifies the blood. This property is used by the body to cleanse and rebuild itself. By drinking this juice regularly, toxins can be neutralised. It thus helps to maintain good health.

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