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10 Surprising Benefits Of Wheat You Must Aware Of

Many of us are consuming wheat without knowing the benefits of wheat in real-time!

Wheat flour comes from the milling of whole-wheat grain. It is one of the most common flours used worldwide because it is high in gluten, forming a stretchy dough that makes light pieces of bread. The benefits of wheat are important to everyone’s health.

Benefits Of Wheat

Health Benefits Of Wheat

1) Rich In Carbohydrates

Wheat flour contains about 75% carbohydrates. Carbohydrates are essential for energy production and give us the stamina to go throughout our day.

2) Provides Protein

Wheat flour is about 13% protein, one of three macronutrients, along with carbohydrates and fats. Protein helps rebuild tissue in the body. It also creates enzymes that help chemical reactions, transport oxygen in red blood cells and antibodies against the common cold.

3) Provides Folic Acid

Folate is a part of the B-vitamin family that helps with metabolism. It also produces healthy red blood cells and new DNA. Half of your daily folate intake should come from foods since taking supplements can mask symptoms in the liver.

4) It Does Not Contain Gluten

Wheat flour does not contain gluten, but it can cause an allergic reaction in some people who eat products made from wheat flour or wheat grains. Although some people are sensitive to wheat, more than half of all grain-based foods contain gluten. It is also crucial to observe that people with celiac disease cannot eat products made from wheat flour.

5) Rich In Fiber

One cup of whole Wheat Flour In India contains five grams of dietary fiber, vital for digestion and helps control blood cholesterol levels. It maintains your digestive system healthy by decreasing constipation and regulating bowel movements. Fiber also reduces the risk of colon cancer and heart disease.

6) High In Iron

Iron in the wheat helps carry oxygen throughout the body with the help of RBC and benefits the immune system. Consuming foods that contain vitamin C increases iron absorption by as much as five times. One cup of wheat flour provides 2.4 milligrams of iron or 15% of a person’s daily value.

7) Provides Zinc

Zinc is needed for growth and development in infants, healing wounds after surgery or an injury, maintaining the immune system working at optimal levels, and regulating insulin production by the pancreas. Wheat flour provides 12% of a person’s daily value of zinc in just one cup.

8) It Contains Magnesium

Magnesium is essential for bone growth, creating proteins, and regulating the body’s temperature. It also helps produce energy in cells, lower blood pressure levels, and regulate enzymes that lead to inflammation. Magnesium helps build strong bones by combining calcium to form crystals that create bone mineral density. Wheat flour contains 10% of a person’s daily value of magnesium in just one cup.

9) Contains The B-Vitamin Family

Four of the eight B vitamins are found in wheat flour, including riboflavin, thiamine, niacin, and folate. This vitamin helps the body metabolize carbohydrates to produce energy, lowers risks of heart disease, prevents blood clots that can lead to stroke, helps with red blood cells, and reduces symptoms caused by depression.

10) Good Source Of Iron

Hemoglobin helps move oxygen through the body to be used as energy by cells. Iron is essential for building hemoglobin found in red blood cells. Besides iron, wheat flour provides B-vitamins, magnesium, and carbohydrates. These nutrients help increase hemoglobin production so the body can remain healthy.

Types Of Wheat

Wheat is a plant with many different types, mainly due to fertilizers and pesticides on the plants. These factors can affect how the wheat looks, tastes, and acts. 

The main types of wheat are hard red winter wheat, hard red spring wheat, soft red winter wheat, durum (or macaroni) wheat, and common (bread) wheat.

1. Hard red winter wheat: 

Hard Red winter type of wheat is planted in the fall and grows until April. It’s usually used for bread flour, hard-baked goods, cookies, crackers, and cereals. This type of wheat has a high protein content, contains less starch than hard red spring wheat, and can’t be stored under moist conditions for long periods without decaying/ germinating.

2. Hard red spring wheat: 

This Hard red spring type of wheat is planted in the spring and does not grow very tall. It needs cool weather after planting to prevent it from germinating too soon. This type has a low protein content and contains more starch than hard red winter wheat. It’s usually used for bread flour, high-quality baked goods, and crackers.

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3. Soft red winter wheat: 

Soft red winter wheat type of wheat is planted in the fall and grows until June or July. This type is best suited somewhere with hot summers as it requires more heat than other types of wheat to grow well. It contains less protein than hard red winter or hard red spring wheat, with higher starch content. It’s used in cakes, muffins, cookies, crackers, and pastries.

4. Durum wheat: 

This type of wheat is often called macaroni wheat because it creates the best pasta dough that takes on a yellow color and acts as a substitute for eggs. It can also be used in breadmaking, but this is expensive due to its small yield.

5. Common (bread) wheat: 

This common wheat consists of the highest protein content and provides the most starch of all kinds. The high gluten content in the wheat can be used for bread dough and yeast-raised baked goods like pita, focaccia, and ciabatta. Though it’s mainly used for bread, common wheat can also be found in some cereals and noodles.

Conclusion

Thus Wheat is the main constituent of many foods, including bread and pasta products, noodles, breakfast cereals, pita slices of bread, couscous, among other uses. It is used in soups, casseroles, and baked goods. And nowadays, Wheat is a significant constituent of the diet used by professional athletes.

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