Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. The many species of wheat together make up the genus Triticum. The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BCE. Botanically, the wheat kernel is a type of fruit called a caryopsis. Botanically, the wheat kernel is a type of fruit called a caryopsis. Wheat is grown on more land area than any other food crop. Global demand for wheat is increasing due to the unique viscoelastic and adhesive properties of gluten proteins, which facilitate the production of processed foods, whose consumption is increasing as a result of the worldwide industrialization process and the westernization of the diet.

Benefits: Wheat is an important source of carbohydrates. Globally, it is the leading source of vegetable protein in human food, having a protein content of about 13%. When eaten as the whole grain, wheat is a source of multiple nutrients and dietary fiber, lower risk of stroke, reduce risk of obesity, lower risk of type 2 diabetes, support healthy digestion, reduce chronic inflammation. It regulates enzymes that consume glucose & secrete insulin. Responsible for reducing low density lipoprotein, cholesterol, that lowers the risk of heart diseases. It is useful in treating skin conditions. Wheat produces its by-products such as Maida (Refined wheat flour), Semolina etc.