Grain Education
Wheat
Wheat, the third highest produced grain, provides two-thirds of all whole grains consumed worldwide.Wheat has been a staple of multiple civilizations for thousands of years because of its versatility and simple harvesting.
The archaeological record suggests that wheat was first cultivated in the regions of the Fertile rescent around 9600 BCE. Botanically, the wheat kernel is a type of fruit called a caryopsis.Over the years, wheat has been altered and subsequently produced in a variety of forms depending on where it is grown. Some of these include: emmer, einkorn, durum, spelt and kamut.Whole wheat refers to the entire kernel without the inedible hull. When the germ and bran layers are removed or processed, what is left is considered ‘refined’ and has far less nutritional value. Regularly integrating whole wheat into your diet can help reduce the risk of multiple conditions such as stroke, heart disease, type 2 diabetes, asthma and high blood pressure. Whole wheat is also helpful when maintaining a healthy weight or managing inflammatory conditions, such as arthritis. Wheat is prepared and served many ways. It is a popular type of flour because its high gluten content helps bread rise. Wheat berries can also be steamed or boiled and served as side dishes or the base for soup and casserole. Wheat is also used to create pudding(lapsi), which are both popular options in meals in India.