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Wheat: composition, properties, benefits and harms to the body, varieties and storage of cereals

Wheat is one of the most widespread cereal crops worldwide. Today, flour is made from the grains of this plant, which serves as the basis for many dishes and products in the food industry. Despite the great demand, the extensive beneficial properties of wheat derivatives are little known. Meanwhile, its diverse composition has a wide beneficial effect on the entire body. From the article you will learn what fodder wheat means, the benefits and harms, as well as other varieties of cereals, how to germinate and use for the health of the body, how to store and much more.

From this article you will learn:

What does wheat look like: a botanical note

Wheat is a genus of herbaceous plants, usually annuals, from the Cereals or Bluegrass family, widely distributed throughout the world as a food crop.

Depending on the variety of wheat, its stems can reach one and a half meters in height. About the name of the inflorescence of wheat, many people know from school - a complex ear. They are linear, straight, ovoid or oblong and reach up to 150 mm in length.

The axis of the inflorescence can break up into segments. Single spikelets reach 17 mm in length and are arranged in regular rows along the axis. In this case, the upper one, as a rule, does not reach the peak of development. The root system of the plant is fibrous, slightly immersed in the ground. The figure shows what a spikelet of wheat looks like.

Photo: what an ear of wheat looks like

Grain history and habitat

Scientists agree that the cultivation of this plant occurred during the Neolithic period.

Studies show that the most likely homeland of the cereal is the area in modern Turkey, near the city of Diyarbakir. For a long time, it was believed among domestic specialists that Armenia was the area of the first artificial cultivation of wheat by man.

The fact of the use of wheat grains by ancient people has been scientifically confirmed, however, one feature of a wild plant does not correlate with it - the grains from it crumbled when ripe on their own. Therefore, it is believed that our ancient ancestors ate unripe wheat. Gradual domestication led to a plant with firmly seated grains - from generation to generation, the content of the shedding resistance gene increased. However, the researchers are sure that the improvement in the agricultural properties of the crop occurred rather by chance. But the selection factor remained - the peasants selected plants with stronger ears, less lodging stems and large grains. This led to the loss of the species' ability to reproduce wildly.

From the territory of modern Turkey and the northern Levante, culture first spread to the Aegean Sea, then to India, Ethiopia, the British Isles and the Iberian Peninsula. Approximately 4000 years BC. cereals began to be grown in China. By the 1st century, the plant was actively cultivated in Asia and Africa, and during the heyday of the Roman Empire - throughout Europe. It was brought to the New World almost immediately after its discovery, and to Canada and Australia in the 18th-19th centuries.

Wheat: composition and what vitamins the grain contains

The composition of wheat grains contains a large number of substances that help the body in restoring and strengthening various functions, preventing disorders and diseases.

This includes mineral compounds of magnesium, phosphorus, selenium, potassium, zinc, and vitamins B, E, and linoleic acid, and many amino acids. In addition, this product contains a lot of dietary fiber - 40% of the daily intake in 100 grams.

Pectin has a positive effect on the intestinal mucosa and facilitates the course of acute diseases of the digestive system.

Nutritional value and calorie content of wheat

Speaking about the energy value and nutritional value of this cereal, it is difficult to give an unambiguous exact answer. The fact is that these data differ depending on whether they are talking about flour, or pure grains, and what kind of processing the flour has been subjected to.

Nutritional value of whole grains (per 100 g):

soft varieties: proteins - 10.7 g; carbohydrates - 75.4 g; fats - 2 g; caloric content - 340 kcal;
hard varieties: proteins - 13.7 g; carbohydrates - 71.1 g; fats - 2.5 g; caloric content - 339 kcal;
sprouted grains: proteins - 7.5 g; carbohydrates - 42.5 g; fats - 1.3 g; calorie content - 198 kcal;
raw embryos: proteins - 23.2 g; carbohydrates - 51.8 g; fats - 9.7 g; calorie content - 360 kcal.

Nutritional value of wheat flour of various varieties:

top grade: proteins - 10.8 g; carbohydrates - 73.4 g; fats - 1.3 g; caloric content - 334 kcal;
the highest grade (soft-grain): proteins - 10.3 g; carbohydrates - 74.1 g; fats - 1.1 g; caloric content - 334 kcal;
Grade 1 (soft-grain): proteins - 10.6 g; carbohydrates - 73.4 g; fats - 1.3 g; calorie content - 330 kcal;
Grade 1 (hard-grain): proteins - 11.1 g; carbohydrates - 72.7 g; fats - 1.5 g; caloric content - 329 kcal;
Grade 2: proteins - 11.6 g; carbohydrates - 71.5 g; fats - 1.8 g; caloric content - 322 kcal;
wallpaper: proteins - 11.5 g; carbohydrates - 70.8 g; fats - 2.2 g; calorie content - 312 kcal;
from embryos: proteins - 33.8 g; carbohydrates - 48.3 g; fats - 7.7 g.

Wheat benefits and harm to the body

The rich chemical composition makes this plant a valuable food and medicinal raw material. In cosmetology, folk medicine and cooking, not only the grains themselves and the flour produced from them are used, but also germ oil and germinated wheat.

Useful and medicinal properties of wheat

First of all, wheat food is very satiating. Carbohydrates, represented by starch, pentosans, sugars and fiber, fill the body with a lot of energy.
The use of wheat derivatives improves the functioning of the digestive system. This happens due to the softening of gastric acid, enveloping the walls of organs, the massage effect of dietary fiber, and the normalization of metabolism.
Vitamin E prevents clogging of the walls of blood vessels with cholesterol and, together with selenium, significantly enhances the anticarcinogenic properties of the immune system. The presence of phytoestrogens reduces the likelihood of developing cancer of the pelvic organs, breast.
Pectin has an absorbent effect, due to which it removes harmful substances and ballast masses from the intestines, preventing their decay and the development of harmful microflora.
Vitamin B12 and magnesium are included in the complex of substances necessary for the optimal and efficient distribution of the resources of the nervous system.
The intake of potassium in the body puts the heart in order, strengthens blood vessels, and is involved in the regulation of blood composition.
Linoleic acid is essential for the proper absorption and distribution of proteins, fats and sugars.
Wheat products stimulate the motor function of the intestinal muscles and do not allow carbohydrates to be quickly absorbed, deposited as fat. This is their weight loss benefits.

What diseases can be cured with wheat

The positive effect of wheat grains, germs and bran has long been noticed by people, therefore, over the long centuries of cultivation of the plant by folk medicine, many ways of its medicinal use have been found.

Wheat tincture helps to alleviate the condition and speed up recovery from atherosclerosis, amstrophy, anemia, disorders of the digestive tract. In the form of stews, cereals and mucous decoctions, the cereal helps to cure diarrhea, constipation, flatulence, dry and wet coughs, and improve appetite.

Sprouted Wheat: Health Benefits

Sprouting wheat grain today is one of the trends in healthy eating, everyone is wondering what vitamins germinated wheat contains and how it is good for health. The beneficial properties of this eco-product are discussed in all thematic forums, often calling it almost a panacea. Of course, it will not work to cure absolutely everything with sprouts alone, but the statement about their highest benefit is a proven fact.

The essence of the benefits of germinated wheat grains is that in this vegetative phase the plant activates the available resources for growth. Thanks to this, all the pledged substances are revealed and transformed, ready for the fastest assimilation.

So fats that the body would have to break down on its own become easily digestible fatty acids, and starch becomes maltose. Proteins in sprouted grains are converted into nucleotides and amino acids. Undigested protein mass is involved in the synthesis of nucleic acids that serve as the gene base.

What vitamins are in sprouted wheat

The most useful composition is concentrated in grains with seedlings 1-2 mm long: 20 amino acids (8 essential), ash substances, fatty acids, dietary fiber, minerals (potassium, phosphorus, zinc, calcium, copper, magnesium, selenium, manganese, iron ).

Vitamins of group B enter into the process of stabilizing metabolism, improve the condition and appearance of the skin, hair and nails.

Vitamin C strengthens the immune system, and E significantly enhances anticarcinogenic protection. At the same time, the product does not carry potential harm to diabetics, since there are no sugars in the sprouts.

How to germinate wheat at home

To germinate wheat grains at home, you need to put the washed grains on a saucer, pour a small amount of water and cover with wet gauze or a similar cloth.

After about 20-25 hours, the grains will germinate and be ready to eat.

Important!

It is important to use only edible wheat and not seed wheat as it can be treated with chemicals. You can store sprouted grains in the refrigerator for no more than 72 hours.

How to use germinated wheat grains

How to germinate wheat at home is already known, now we will find out how and how much to use. For a beneficial effect on the body, sprouted grains can simply be eaten. You can also make jelly, cookies, tincture or bread based on them.

The recommended daily intake is no more than 100 grams. For the best effect, it is better to use the raw product, since any processing reduces the beneficial properties. Breakfast with sprouted wheat groats is the best start to the day, saturating with vivacity and energy for the whole day. It should be remembered that in this form, the cereal is incompatible with dairy products.

Benefits of wheat germ juice

The chemical composition of wheat germ juice contains a large amount of vitamins B, C, E, minerals, protein, amino acids, dietary fiber and other useful components. To get the most useful drink, you need to outlive the juice from sprouts that have reached 10-12 cm in height.

Useful properties of wheat germ juice:

Juice stimulates the elimination of toxins and slags, improves metabolism, strengthens the anti-cancer abilities of the immune system.
Vitamins and minerals included in its composition contribute to the maintenance and restoration of beauty.
The mineral base of the drink strengthens the cardiovascular system, improves heart rate, stabilizes the nervous system, and helps improve the functioning of other organ systems.
The systematic intake of juice as part of a healthy diet helps to tighten the figure, improve physical tone.
Iron, zinc, vitamin E and other components of the composition protect the body from microorganisms and viruses.
External use of the juice shows effectiveness in the fight against skin diseases.
Rinsing the hair with juice after washing heals and nourishes them, making them supple and soft.

On a note

To grow green sprouts, you need to soak the grains for 1-2 days longer, and when the shoots reach 1-2 cm in length, transplant. To do this, they are laid out on the ground and fall asleep 1 cm from above. Periodic watering is required.

Wheat germ oil

People in ancient times noticed that the oil pressed from the germs of young wheat has the strongest beneficial properties and began to use them to maintain health and beauty. Modern research confirms that this is one of the most useful substances in terms of composition obtained from cereals. Today, this liquid is used in the food, cosmetic and pharmaceutical industries.

The composition of the oil includes a lot of amino acids (including those that are not produced by the human body), fatty acids, water- and fat-soluble vitamins, antioxidants and mineral compounds.

Compared to other vegetable oils, wheat has a large amount and a good balance of polyunsaturated acids. They have a positive effect on immunity, metabolism, organ systems and the endocrine system. This oil is one of the leading products in terms of the presence of tocopherol. Moreover, in this liquid, this antioxidant is in the most digestible form.

Benefits of wheat germ oil:

accelerates the healing of wounds and burns;
strengthens the immune system;
reduces the risk of developing cancer;
prevents and helps cure diseases of the heart and blood vessels;
fights against harmful microorganisms and viruses;
normalizes and stimulates metabolism;
returns youth and beauty;
improves the functioning of the genitourinary system;
restores muscle tone, etc.

The use of wheat and its products in cooking

Today, this cereal crop is the main source of vegetable protein on Earth. There are both historical and gastronomic reasons for this: wheat was one of the first cultivated, and besides, it is very nutritious and healthy.

Among all derivatives of wheat products in cooking, the most actively used flour. Wheat baking occupies an important place in the diet of the peoples of any continent. Wheat flour has to be used even by those who seek to bake dishes from the flour of other cereals. The fact is that buckwheat, millet, rice and amaranth do not contain gluten (gluten), so baking from pure flour of these cereals does not work. In this case, wheat flour acts as a sticky base.

Sprouted wheat grains can be used in salads, snacks, cereals. With the juice from the sprouts, you can make fruit smoothies.

Wheat groats can also be used for cooking. Tomatoes, corn, green peas, broccoli, chickpeas, parmesan, meat, vegetable oil, eggs and white wine are best combined with it. Good spices for wheat: thyme, laurel, nutmeg, balsamic and apple cider vinegar, pepper, cinnamon, coriander.

cereal not in the form of flour, it can be used for making cereals, dairy desserts with berries, mushroom bulgur, wheat pilaf. When mixed with other cereals, you can get a tasty and healthy mix.

How to replace wheat with allergies

The cause of intolerance to wheat products is usually the presence of gluten. This protein is a strong allergen, so those to whom it is contraindicated have to look for alternatives to pastries, as well as sauces, sausages and other products that include wheat flour.

This problem is solved by purchasing gluten-free products made from buckwheat, soybeans, rye, oats, corn, potatoes, rice, etc. It is important to check the absence of allergies to them as well. It is almost impossible to find gluten-free bread or pasta in a regular store, so you have to go to special diet markets.

Bread can be replaced with rye, rice or buckwheat bread. Pasta - an analogue of corn starch. The range also includes biscuits. For self-cooking, you should purchase gluten-free flour.

Application in cosmetology

All wheat derivatives, including flour and bran, are suitable for skin care, hair nails, but germ oil is the most popular and effective. The high content of enzymes in its composition contributes to a very rapid breakdown and distribution of nutrients in the body. Possessing a strong antioxidant composition, this oil also slows down aging, prevents skin diseases, and cleanses it. Thanks to the normalization of metabolism, tissues receive nutrition in a timely manner, are well updated, and their immunity increases. It helps to restore and preserve the natural beauty.

Wheat flour can be used to make homemade white wine cosmetic milk, enriched with vitamins B and E, carotene, mineral salts and various enzymes. Based on flour, you can also make cleansing, nourishing and pore-tightening masks. To prevent and treat hair loss, a mask with germinated cereal oil, cream and lemon juice is excellent.

Shredded wheat cuts have cleansing, anti-inflammatory and nutritional properties. Most often they are advised for oily skin, but a positive effect is observed with any problems of the dermis.

Harm and contraindications of cereals and wheat germ oil

As is often the case, a useful product can also be potentially harmful. The same can be said for wheat flour, grains or butter. First of all, abuse must be avoided. The consequences of overeating pastries can be abdominal pain, constipation, flatulence, etc. In addition, the use of cereals in writing is recommended to be treated with great caution in the postoperative period, with chronic disorders of the digestive system and, of course, with allergies. Today, some doctors do not recommend giving this product to children under 12 due to a possible allergy to gluten.

If you use sprouted cereal too actively, problems can also arise. The main danger is lectin, penetrating through the walls of the intestine into the circulatory system. So it can disrupt the normal functioning of the endocrine system, metabolism, liver and heart.

Wheat germ oil has a smaller list of contraindications. It is believed that this fluid does not have them at all, but experts still advise caution for those who have urinary or gallstone disease.

Classification and varieties of wheat

This type of cereal plants has the most complex and numerous classification into varieties. In reality, it is impossible to fully display it, since individual countries have their own subspecies, hybrids and varieties that are not included in the generally recognized system. It is noteworthy that even the division that is accepted in the agricultural environment differs from the opinion of scientists.

In the botanical classification, wheat is divided into 5 sections with 20 species nested in them, as well as 3 intergeneric and 7 intrageneric hybrids.

In agriculture, the first step is the division of species into true wheat and spelt. The first group is distinguished by the presence of a flexible and resilient culm, which remains intact during grinding, a strong hold of the ear on the culm, bare grains that are easily separated from the flower shell.

Spelled have opposite characteristics: the flower film sits very firmly on the grains, the ears easily come off the fragile and brittle straw.

A classification is widely used, according to which plants of this species are divided into two large groups.

Group	Soft	Solid
Ear	wide and short, planted with spikelets	oblong, reed-like
Outdoor films	thin, easily separated from the grain	dense, firmly attached to the grain
Osti	no longer than an ear or completely absent	always present, may be 2-3 times the length of the spike
Compound	contains a large amount of gluten and protein	contains less starch, therefore it is used for pasta products
Varieties	unlined: kostromka, kuyavskaya, sandomierka, girka; spinous: red spikelet, white spikelet, Saxon, Samarka, etc.	Beloturka, Krasnoturka, Chernokoloska, Kubanka, Garnovka

In agriculture in Russia and the CIS countries, both soft and durum varieties of wheat are used.

Spring and winter wheat

It is also known that the varieties of this cereal are divided into spring and winter.

The former differ in that they are sown in the spring and ripen after about 100 days, so the crop is harvested in the fall. Plants in this group are excellent for bakery production and also tolerate drought better.

Winter varieties are sown in summer-autumn, and they are harvested at the beginning of the next summer. These cereals can yield more than spring cereals, but this requires a winter with more snow but a mild climate.

It is noteworthy that all durum wheat varieties are spring.

According to the external characteristics and structure of the grain, the plant can also be divided into:

Mealy. They have easily flattened grains with a powdery white substance inside.
Vitreous. Hard, but brittle, with a yellowish inside. Due to the high bond between the particles, when crushed, the grain breaks into irregular pieces.
Middle form. It may have features of both one and the other group.

The UN reports that despite the great demand as a food product, up to 90% of the grown crop is used as animal feed.

What does feed wheat mean?

Feed wheat is the name given to grains of cereals that are used to feed animals.

Photo: feed wheat

Today, this type of concentrated feed is the base for poultry farms, pig farms and for breeding various livestock in the winter.

According to nutritional qualities, wheat is divided into 5 classes, the first four of which are used to make flour, cereals and other food products. Grade 5, most of which are bran, are used as feed raw materials.

The benefit of forage cereals lies in the large carbohydrate mass, which provides high nutritional value.

Forage grains are characterized by a low protein content. For protein nutrition, legumes and soy products are usually used. Animals fed with mixed fodder with fodder wheat, made in accordance with GOST, quickly gain weight and bring strong offspring.

Feed wheat has disadvantages in the form of a high proportion of gluten and starch in the composition. Because of them, a sticky mass can form in the stomach of the animal, making digestion difficult and causing pain. Excessive consumption of this food can lead to obesity.

How to distinguish rye from wheat

Many people think about the difference between wheat and rye, because at first glance there seems to be no difference. Each of these names serves to identify individual genera of herbaceous plants from the Cereal family. The main difference is the color. Everyone knows that rye is a little darker than wheat, which is why rye bread is even called black. In the form of grains, the difference in shades is not so great, but the brown fruits of rye are noticeably darker, and also have a gray color inside. Ripe rye seeds have a gray-greenish tint.

Rye is distinguished by the presence of thick and thin tendrils on a thin and long stem. In wheat, they often break off. By this feature, these plants can be distinguished directly where wheat and rye grow. In addition, in the dark genus of plants, the stems are much higher - they can reach 2 meters in height. "White" cereal is also more picky about the nature of the soil.

Photo: wheat and rye differences

Differences in chemical composition:

Obviously, wheat products are much more nutritious than rye products, which explains their demand. However, the "black" cereal is considered healthier due to its higher fiber content and coarser grinding.

Wheat as green manure in autumn

Green manures are plants that serve as "green" organic fertilizers necessary to restore the soil after harvesting.

Such plants quickly gain green mass, which is mowed or simply laid to the ground to protect the topsoil in winter, and the roots that rot at this time enrich it from the inside. It also protects the soil from erosion by rain.

Cereals can be used as green manure: wheat, rye, oats or barley. Their properties are suitable for green manure planting in both spring and autumn, but they show themselves best before winter.

To get a good harvest after green manure, you need to consider the compatibility of plants. Beets, carrots, onions, cabbage grow well after wheat.

Selection, drying and storage of wheat products

Wheat groats

To determine the quality of wheat groats, you need to be guided by their appearance, so in the store it is better to pay attention to the product in a transparent package.

High-quality raw materials have a uniform light brown color, the same shape, do not contain non-dehulled fragments and foreign inclusions, debris.

The presence of sticky lumps is unacceptable, as they appear from food moths. As a rule, the useful properties of the product are higher, the larger the hammer is. It is desirable that the cereal be as “younger” as possible and comply with GOST.

The main condition for long-term storage is dryness. It is best to keep the cereal in an airtight container, otherwise in a glass, ceramic or plastic container and in a well-ventilated area. Humidity - up to 70%, temperature - up to + 18˚C.

How to select and store seeds for sprouting

First of all, this product must be sold with the indication "for sprouting", as it undergoes special processing. However, even with this, you can make a big mistake if you do not pay attention to the following signs:

dry product without mold deposits;
the sides of the grain should be convex;
a healthy yellow tint is an indicator of good quality;
the surface of the grains should be smooth, without cracks and wrinkles;
mechanical damage and splits are unacceptable.

In any case, the ideal raw material for sprouting is found empirically, after independent use. Even with proper preparation of good seeds, some varieties may germinate faster, swell better, require more light, etc.

How to dry wheat at home

Drying wheat grains is an important step for long-term storage of a quality product. This stage is carried out in order to bring the moisture content of the grain itself to an optimal level. This will prevent the appearance of mold and the development of microflora, spoiling and reducing the beneficial properties of the cereal. In the industry for drying, large aggregates and dryers are used, which, unfortunately, cannot be used at home.

First of all, it is worth saying that the wheat that we can buy in the store is already either dried or does not need it. At home, it makes sense to dry germinated grains or self-grown culture. This is suitable for drying in the sun. This method is now even used by some industrialists in tropical countries. It is important to ensure that the grains themselves do not heat up above +60˚C, which will change their composition for the worse. For uniform drying of grain it is necessary to mix periodically.