Wheat

What is Wheat?

Because its grain is so very beneficial and nutritious, wheat is a variety of grass that is produced all over the globe. Along with rice and maize, it is one of the top three crops produced worldwide. Along with other basic crops, wheat has been farmed for over 10,000 years and likely evolved in the Fertile Crescent. Humans produce a vast variety of goods from it, the most notable of which being flour, which is created from the grain directly. Currently, wheat is a plant that reaches heights of 2 to 4 feet (0.6 to 1.2 metres). Most customers are acquainted with the grain's outward look, which consists of a tall stalk ending in a densely packed cluster of large kernels encircled by a beard of bristly spikes. Due to the plant's annual nature, fields must be ploughed and prepped once again in order to produce grass.

Types of Wheat and Their Nutritional Values

Some different types of wheat are:

• Common bread wheat: It is the most widely grown kind of wheat, not only in India but worldwide. It has a lot of protein and is used to produce fluffy flatbreads (chapati). The ideal wheat variety for chapati is this one. India has its own kind of ordinary bread wheat known as Indian dwarf grain because of its tiny, rounded grains.
  
  
• Wheat Khapli: The majority of this type of wheat, also known as diabetic wheat, Samba wheat, or Emmer wheat, is grown in India. It is among the best wheat kinds grown in India. It possesses a number of medicinal properties that might help with the treatment of heart disease and diabetes. Given that it may lower glucose levels and blood cholesterol, it is the greatest alternative for those who are trying to lose weight or are just concerned about their health. Chapati is made from khapli wheat, which is high in dietary fibre and might help you feel fuller for longer.
  
  
• Wheat Durum: India is a leading producer of durum wheat, sometimes referred to as macaroni wheat or pasta wheat. In terms of quality, it is also one of India's best wheat kinds. This is because the coarser wheat grains are used to manufacture semolina, which is subsequently used to make pasta, macaroni, and other dishes. It has a comparable nutritional profile as common bread wheat and a high gluten level. 
  
  
• Wheat Sharbati: This wheat is only grown in the Sehore area of Madhya Pradesh. Golden wheat, which has more protein than some other varieties of wheat, is grown in the area due to enough rainfall and the soil's high potassium content. These nut-flavoured, denser grains make for wholesome, soft, and tasty chapatis.
  
  
• Organic, stone grind, and whole-wheat: Since whole wheat comprises the husk, bran, and endosperm, it is preferable to regular wheat flour. Because the husk and bran have been removed, many types of wheat flour are deficient in several nutrients, vitamins, minerals, and dietary fibres. Without the use of potentially harmful pesticides and fertilisers, whole wheat cultivated organically is grown as naturally as possible. The ideal choice is thus whole wheat atta that has been stone-ground and is organic, independent of the kind of wheat used.
  
  
• Stone milling vs steel milling: Steel rollers used in the production of atta produce heat while crushing wheat kernels, which may kill the germ and bran. As a result, vital vitamins and minerals are lost from the flour. Chakki, or stone grinders, are used for milling wheat because they preserve the wheat germ and provide flour that is nutrient-dense.

Although it has a little amount of protein, wheat is largely composed of carbs. We should be aware of the nutritional content as we are researching one of India's top wheat kinds. These elements are present in all of India's highest-quality wheat cultivars. You can be confident that all the nutrients in goods from companies like India Gate are excellent for you. The following is a list of the nutritional facts for 3.5 ounces (100 g) of whole-grain wheat flour, as provided by healthline.com.

• Fat: 2.5 grammes
• Fibre: 10.7 grammes
• Sugar: 0.4 grammes
• Carbs: 72 grammes
• Protein: 13.2 grammes
• Water: 11%
• Calories: 340

Protein: 7a 22% of wheat's dry weight is made up of protein. Up to 80% of the protein content in the body is made up of the large protein family known as gluten. Wheat dough's unique elasticity and stickiness, that render it so important in breadmaking, are caused by it. Those who ingest wheat gluten may suffer from adverse effects on their health if they are sensitive to gluten. Before we look at the qualities of the finest atta variety, let's first learn about the numerous varieties of wheat cultivated in India that are used to manufacture a range of flours.  In order to meet the demands of India's varied population, companies like India Gate attempt to use a variety of wheat varieties.

Fibre: While processed wheat has almost no fibre, whole wheat contains a lot. Wheat whole-grain has 12a 15% of its dry weight in fibre. Because fibres are concentrated in the bran, they are taken out of the flour during milling, leaving refined flour mostly fiber-free. The main fibre in wheat bran is a form of hemicellulose called arabinoxylan (70 percent). The bulk of the remainder is made up of cellulose. The bulk of wheat fibre is insoluble, that means it almost completely bypasses your digestive system while bulking up your stools. Additionally, certain fibres serve as food for the microorganisms in your stomach.

Carbs: Like other cereal grains, wheat is primarily composed of sugars. Starch constitutes the most prevalent carb in the plant world, making up over 90% of the overall carbs in wheat. The effects of starch on levels of blood sugar and subsequent effects on health depend on how easily it can be absorbed. High digestibility might result in an undesirable blood sugar spike after eating, which is bad for everyone's health but especially so for diabetics. White rice, potatoes, and whole wheat all have a higher glycemic index (GI), rendering them unsuitable for diabetics.

Difference Between Whole Grain and Whole Wheat

The kind of grain utilised is the primary distinction between whole wheat and whole grain. All three parts of a grain kernel, or caryopsis, are present in whole wheat products and whole grain. These consist of:

• Bran: It's the fibrous outermost layer of the kernel, which is a good source of vitamins B and minerals.
  
  
• Germ: Numerous nutrients, including vitamins B, good fats, vitamin E, and antioxidants, are abundant in this reproductive portion of the kernel.
  
  
• Endosperm: Starchy carbohydrates make up the majority of the grain kernel. Most of the time, the endosperm makes up the majority of white flours.

Whole grain comprises grains including barley, maize, and rye whereas whole wheat only refers to wheat kernels.

Health Benefits of Wheat Grain

The health benefits of wheat grains include:

• Colon cancer prevention: Colon cancer is the most prevalent kind of digestive system cancer. In observational studies, whole grainsa including whole wheata have been related to a decreased risk of colon cancer. One observational research found that increasing fibre intake might lower colon cancer risk in those with low-fibre diets by 40%. This is supported by randomised controlled studies, however not all of them revealed a substantial protective effect. Overall, whole wheat has high fibre content and is rich in antioxidants and phytonutrients that may help reduce your chance of developing colon cancer.
  
  
• Good Gut Health: The highest-grade wheat type grown in India is also healthy. You can maintain healthy health with the help of companies like India Gate Atta. Whole-grain wheat has large amounts of insoluble fibre, which would be centred in the bran. Components of wheat bran have been shown in tests to function as prebiotics, feeding some of the beneficial bacteria in your gut. Contrarily, the bulk of the bran passes throughout your digestive system almost undisturbed, giving your faeces more volume. Wheat bran could also facilitate the faster transit of undigested meals through your system.

FAQs: Wheat

Question: Does India have surplus wheat production?

Answer: India has been exporting grain steadily so far this fiscal year, and if more orders come in, the country may end up selling unprecedented amounts of wheat this calendar year and in the first few months of next year.

Question: What is wheat grain good for?

Answer: Wheat is a significant source of energy and carbohydrate, but it also contains significant quantities of a variety of nutrients that are necessary for good health, including as protein, vitamins (particularly B vitamins), dietary fibre, and phytochemicals.

Question: Is wheat a healthy grain?

Answer: The explanation, it seems, has to do with a tonne of nasty stuff that's in meals made from grains. Wheat increases blood sugar levels, triggers immune system issues, prevents the assimilation of critical minerals, and irritates our gastrointestinal tract.

Question: What is healthier wheat or whole grain?

Answer: Whole wheat and whole grain are equally healthy since they both include the complete kernel. In fact, diets rich in whole grains and whole wheat are associated with a decreased risk of developing chronic diseases including diabetes, cancer, and heart disease.