Wheat

A cereal grain and one of the world’s most important food crops, primarily used as a source of flour for baking and food production
Grains Cereal Grains Research: Extensive

Scientific Name

Triticum aestivum (common wheat), Triticum durum (durum wheat)

Also Known As

Common Wheat Bread Wheat Durum Wheat Hard Wheat Soft Wheat

Benefits

  • Source of carbohydrates for energy
  • Provides dietary fiber when whole grain
  • Contains B vitamins (thiamine, riboflavin, niacin, folate)
  • Good source of minerals (iron, magnesium, zinc)
  • Contributes to texture and structure in baked goods
  • Natural source of protein (gluten)

Common Forms

Whole grain Flour Bran Germ Starch

Safety Notes

Contains gluten, a major allergen. Not suitable for individuals with celiac disease or gluten sensitivity. May cause digestive issues in sensitive individuals.

Related Products

No related products

Types of Wheat

🧬 Wheat Flour

Milled wheat grain processed into fine powder for baking and food production

Available Forms:

White Wheat Flour Whole Wheat Flour