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Wheat (seeds)
  • Wheat (seeds)

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    Wheat (Triticum) is a widely cultivated grass known for its seeds, which are used as a staple food worldwide. The most commonly grown species is common wheat (Triticum aestivum).


    Historical Origins

    Archaeological evidence suggests that wheat was first cultivated in the Fertile Crescent around 9600 BC. It played a crucial role in the development of human civilization.



    Wheat is a stout grass with medium to tall height. Its stem is jointed and hollow, forming straw. Long, narrow leaves sheathe the stem. The flower head at the top of the stem contains numerous flowers.



    The wheat kernel is a type of fruit called a caryopsis. It consists of the seed coat (bran), endosperm (starchy part), and germ (embryo).


    Global Importance

    Wheat is grown on more land area than any other food crop. World trade in wheat surpasses that of all other crops combined. In 2021, global wheat production reached 771 million tonnes, making it the second most-produced cereal after maize (corn).


    Nutrition and Uses

    Wheat is an essential source of carbohydrates. It provides about 13% protein, although its protein quality is relatively low. When consumed as whole grain, wheat offers multiple nutrients and dietary fiber.


    Gluten and Health

    Gluten, the primary protein in wheat, can trigger conditions like coeliac disease and noncoeliac gluten sensitivity in some individuals. However, for most people, wheat is a valuable source of energy and nutrition.


    Wheat’s versatility and widespread cultivation continue to shape our diets and food systems

    • Seeds Per Pack

      Single pack: approx 750

      Large pack: approx 2500

      1 pound: approx 16 ounces

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