Nutritional Quality of Wheat

Abstract

The criteria of wheat quality are varied, which is suitable for one product may not have properties for another product. Wheat endosperm contains the proteins, carbohydrates, iron, and B-vitamins such as riboflavin and niacin. It also contains soluble fiber as well as trace minerals. Soluble fiber is considered to have health benefits that are not shared by insoluble part. It is the leading source of vegetal protein in human food, having a protein content of about 13%, relatively high as compared with other major cereals. Natural wheat has a number of medical properties, such as every component of the whole wheat grain contains elements that the person’s body requires. Wheat comprises carbohydrates and gluten protein, which offer massive amounts of energy; inner bran coats, phosphates, and other mineral salts; and dietary fiber, which helps with bowel movements. Wheat protein and vitamins B and E aid to develop and rebuild muscle tissues. The wheat germs that are eliminated during the purification process are also high in important vitamin E, which could also lead to heart disease if not consumed. Constipation and other gastrointestinal disorders and nutritional diseases are common as a consequence of the lack of vitamins and minerals in refined wheat flour.