Common wheat: Difference between revisions
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{{ | {{Short description|A major cereal grain grown worldwide}} | ||
{{Use dmy dates|date=October 2023}} | |||
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==Common wheat== | |||
[[File:Wheat close-up.JPG|thumb|Close-up of common wheat]] | |||
[[File:Wheat field.jpg|thumb|A field of common wheat]] | |||
Common wheat | '''Common wheat''' (''Triticum aestivum''), also known as bread wheat, is a cultivated wheat species that is the most widely grown of all wheat varieties. It accounts for about 95% of the wheat produced globally and is a staple food in many countries. | ||
== | ==Description== | ||
Common wheat is an annual grass that grows to a height of 0.7 to 1.2 meters. The plant has a hollow stem, long leaves, and produces a head of grain at the top. The grains are small, hard, and vary in color from white to red. The plant is adapted to a wide range of climates and soil types, which contributes to its widespread cultivation. | |||
==Cultivation== | |||
Common wheat is grown in temperate regions around the world. It is typically planted in the fall or spring, depending on the climate, and harvested in the summer. The crop requires well-drained soil and adequate rainfall or irrigation. Modern agricultural practices, including the use of fertilizers and pesticides, have significantly increased wheat yields. | |||
== | ==Uses== | ||
The primary use of common wheat is for human consumption. The grains are milled into [[flour]], which is used to make a variety of products, including [[bread]], [[pasta]], [[noodles]], and [[pastries]]. Wheat is also used in the production of [[beer]] and [[whiskey]]. Additionally, wheat by-products are used as animal feed. | |||
[[ | ==Nutritional Value== | ||
[[ | Common wheat is a rich source of carbohydrates, providing energy for the human diet. It also contains protein, dietary fiber, and essential vitamins and minerals such as [[iron]], [[magnesium]], and [[vitamin B]]. However, wheat contains [[gluten]], a protein that can cause adverse reactions in individuals with [[celiac disease]] or gluten sensitivity. | ||
==Genetic Diversity== | |||
Common wheat is an allohexaploid, meaning it has six sets of chromosomes. This genetic complexity allows for a high degree of variation and adaptability. Breeding programs have developed numerous varieties of wheat to improve yield, disease resistance, and environmental tolerance. | |||
==Environmental Impact== | |||
The cultivation of common wheat has significant environmental impacts. It requires large amounts of water and can lead to soil degradation if not managed sustainably. However, advancements in agricultural technology and practices aim to reduce these impacts through more efficient water use and soil conservation techniques. | |||
==Related pages== | |||
* [[Durum wheat]] | |||
* [[Emmer wheat]] | |||
* [[Spelt]] | |||
* [[Wheat production]] | |||
* [[Agriculture]] | |||
[[Category:Wheat]] | |||
[[Category:Cereals]] | |||
[[Category:Staple foods]] | |||
Latest revision as of 19:04, 22 March 2025
A major cereal grain grown worldwide
Common wheat[edit]
Common wheat (Triticum aestivum), also known as bread wheat, is a cultivated wheat species that is the most widely grown of all wheat varieties. It accounts for about 95% of the wheat produced globally and is a staple food in many countries.
Description[edit]
Common wheat is an annual grass that grows to a height of 0.7 to 1.2 meters. The plant has a hollow stem, long leaves, and produces a head of grain at the top. The grains are small, hard, and vary in color from white to red. The plant is adapted to a wide range of climates and soil types, which contributes to its widespread cultivation.
Cultivation[edit]
Common wheat is grown in temperate regions around the world. It is typically planted in the fall or spring, depending on the climate, and harvested in the summer. The crop requires well-drained soil and adequate rainfall or irrigation. Modern agricultural practices, including the use of fertilizers and pesticides, have significantly increased wheat yields.
Uses[edit]
The primary use of common wheat is for human consumption. The grains are milled into flour, which is used to make a variety of products, including bread, pasta, noodles, and pastries. Wheat is also used in the production of beer and whiskey. Additionally, wheat by-products are used as animal feed.
Nutritional Value[edit]
Common wheat is a rich source of carbohydrates, providing energy for the human diet. It also contains protein, dietary fiber, and essential vitamins and minerals such as iron, magnesium, and vitamin B. However, wheat contains gluten, a protein that can cause adverse reactions in individuals with celiac disease or gluten sensitivity.
Genetic Diversity[edit]
Common wheat is an allohexaploid, meaning it has six sets of chromosomes. This genetic complexity allows for a high degree of variation and adaptability. Breeding programs have developed numerous varieties of wheat to improve yield, disease resistance, and environmental tolerance.
Environmental Impact[edit]
The cultivation of common wheat has significant environmental impacts. It requires large amounts of water and can lead to soil degradation if not managed sustainably. However, advancements in agricultural technology and practices aim to reduce these impacts through more efficient water use and soil conservation techniques.
