Grain
Wheat
Wheat is the world's dominant bread cereal, milled into flours, cracked into bulgur, roasted green as freekeh, and rolled into couscous granules from semolina. Hard and soft classes, plus durum, spelt-adjacent landraces, and heritage wheats, shape gluten strength, colour, and flavour. From flatbreads and pasta to steamed couscous and porridge, wheat underpins global staple cookery. Bran, germ, and endosperm each contribute differently when kept whole or separated in milling.
Also known as: Blé, Grano, Gehun
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A sample of named types with their own origin and culinary profiles. Showing 10 of 74.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.56 g
- Saturated Fat 0.47 g
- Trans Fat 0 g
- Monounsaturated Fat 0.47 g
- Polyunsaturated Fat 1.26 g
- Cholesterol 0 mg
- Sodium 5.14 mg
- Salt 0.01 g
- Total Carbohydrate 68.6 g
- Dietary Fibre 6.17 g
- Total Sugars 0.94 g
- Complex / starch 60.1 g
- Protein 9.5 g
- Water 11.5 g
- Energy 336 kcal
- Water 11.5 g
- Carbohydrates 68.6 g
- Sugars 0.94 g
- Monosaccharides 0.66 g
- Disaccharides 0.29 g
- Starch 60.1 g
- Amylose 15 g
- Amylopectin 45.1 g
- Digestible Starch 51.1 g
- Resistant Starch 6.01 g
- Fibre 6.17 g
- Soluble Fibre 2.16 g
- Insoluble Fibre 4.01 g
- Protein 9.5 g
- Plant Protein 9.03 g
- Fat 2.56 g
- Saturated Fat 0.47 g
- Monounsaturated Fat 0.47 g
- Polyunsaturated Fat 1.26 g
- Vitamins 67.5 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.26 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 3.42 mg
- Vitamin B5 — Pantothenic Acid 0.51 mg
- Vitamin B6 0.21 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 35.3 µg
- Vitamin C 2 mg
- Vitamin E 0.92 mg
- Vitamin K 2.3 µg
- Minerals 246 mg
- Major Minerals 239 mg
- Trace Minerals 6.6 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.26 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 3.42 · vitamin-b5-pantothenic-acid: 0.51 · vitamin-b6: 0.21 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 35.3 · vitamin-e: 0.92 · vitamin-k: 2.3 ·
Minerals
Sodium: 5.14 · Potassium: 197 · Calcium: 37 · Iron: 1.2 · Zinc: 0.4 · Iodine: 5 ·
Dry grains are starch-forward with bran fibre when whole; refining strips fibre and some minerals.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Early domestication of wheat in the Fertile Crescent founded settled grain agriculture.
Wheat spread across Europe, North Africa, and Asia as a principal bread and porridge cereal.
Industrial roller milling and prairie expansion transformed wheat into a global commodity flour crop.
Green Revolution semi-dwarf wheats raised yields and reshaped international grain trade.