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Wheat originated in the Fertile Crescent around 10,000 years ago during the Neolithic Revolution, transitioning humanity from hunting to agriculture. It has since become a staple food for billions and is cultivated globally, with various types including common wheat, durum wheat, and spelt. Wheat's nutritional profile includes essential nutrients such as carbohydrates, protein, and vitamins, making it one of the most valuable crops in the world.

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17 views2 pages

Ocrx 2adffbf4

Wheat originated in the Fertile Crescent around 10,000 years ago during the Neolithic Revolution, transitioning humanity from hunting to agriculture. It has since become a staple food for billions and is cultivated globally, with various types including common wheat, durum wheat, and spelt. Wheat's nutritional profile includes essential nutrients such as carbohydrates, protein, and vitamins, making it one of the most valuable crops in the world.

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osawaruprecious035
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Wheat's origins trace back to the Middle East, specifically the Fertile Crescent,

an area encompassing parts of modern-day Syria, Turkey, Iraq, Iran, Jordan, P


alestine, and Lebanon. It is believed that wheat was first cultivated around 10,
000 years ago during the Neolithic Revolution, marking a shift from hunting an
d gathering to agriculture. The earliest cultivated forms were Einkorn and Tritic
um aestivum.
Wheat is one of the oldest cultivated crops in human history. Early humans lea
rned to plant and harvest wheat, which allowed them to settle in one place and
develop agriculture. Over time, wheat spread to Europe, Asia, and Africa throu
gh trade and migration. Today, wheat is grown on every continent except Anta
rctica.
Because the continent is extremely cold, has no proper soil, and receives no su
nlight during winter. The blistering weather, freezing temperature, and short gr
owing season make it impossible for wheat to grow naturally. While some plan
ts can be grown in greenhouses for research, large-scale farming is not possibl
e there.
A staple food for billions of people worldwide. Its long history and global impor
tance make it one of the most valuable and widely used food crops in the worl
d.
VARIETIES \TYPES OF WHEAT
1. Common wheat (Triticum aestivum) - Also called bread wheat. It is the most
widely grown and used for making bread, noodles, and pastries.
2. Durum wheat (Triticum durum) - Very hard wheat used mainly for making p
asta, spaghetti, and semolina.
3. Spelt (Triticum spelta) - An ancient wheat variety known for its nutty flavor
and high nutrition. Often used in health foods.
4. Emmer wheat (Triticum dicoccum) - Also called farro; this is an old variety st
ill used for traditional dishes.
5. Einkorn wheat (Triticum monococcum) - One of the earliest forms of cultivat
ed wheat, rich in nutrients but less commonly grown today.
6. Club wheat (Triticum compactum) - A softer wheat used for cakes, crackers,
and pastries due to its low gluten content.
Nutrition:
- Nutrients
- Energy
- Carbohydrates
- Protein
- Fat
- Dietary
- Water
- Calcium
- Iron
- Magnesium
- Phosphorus
- Potassium
- Zinc
- Vitamin B6
- Folate

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