Common wheat
Common Wheat
Common wheat (Triticum aestivum), also known as bread wheat, is a cultivated wheat species. About 95% of the wheat produced is common wheat. It is the most widely grown of all crops and the cereal with the highest monetary yield.
Pronunciation
- IPA: /ˈkɒmən wiːt/
Etymology
The term "wheat" derives from the Old English wheate, which is akin to the Old High German weizzi. The term "common" is used to distinguish this species from other types of wheat.
Related Terms
Description
Common wheat is an annual plant of the Gramineae family. It has a coarse, erect, and cylindrical stem, which can reach a height of up to 1.2 meters. The leaves are long and flat, and the flowers are grouped in spikelets. Each spikelet contains two to five flowers, each of which can produce a grain.
Cultivation
Common wheat is grown in a wide range of climates and soils. It is typically sown in the autumn and harvested in the summer of the following year. The plant prefers well-drained, fertile soils and a cool, moist growing season.
Uses
Common wheat is primarily used for making bread due to its high gluten content. It is also used in the production of pasta, biscuits, cakes, pastries, crackers, muesli, and breakfast cereals.
Health Benefits
Common wheat is a good source of dietary fiber, protein, and various vitamins and minerals. It may help reduce the risk of heart disease, type 2 diabetes, and certain types of cancer.
See Also
External links
- Medical encyclopedia article on Common wheat
- Wikipedia's article - Common wheat
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