FOOD : Grains: Wheat, Rice, Barley, Quinoa, Oats

1. Wheat
Description: Wheat is a globally grown grain used as a primary ingredient in many foods. It has various types and forms that impact its flavor, texture, and nutritional content.

Varieties:

Hard Red Wheat: Commonly used for making bread due to its high protein content.
Soft Wheat: Used in pastries and cakes because of its lower protein content and finer texture.
Durum Wheat: Primarily used for pasta; it has a high gluten content.
Whole Wheat: Includes the bran, germ, and endosperm, making it higher in fiber compared to refined wheat.
Nutritional Breakdown:

Carbohydrates: The primary energy source, supplying glucose for bodily functions.
Protein: Around 12–15% in hard red wheat, forming gluten when mixed with water.
Fiber: Found mainly in whole wheat varieties, aids digestion, and supports cardiovascular health.
Vitamins and Minerals:
B-vitamins (thiamine, niacin, riboflavin) essential for metabolism.
Iron and Magnesium contribute to red blood cell formation and muscle function.
Health Benefits:

High in Fiber: Whole wheat is rich in insoluble fiber, which improves digestive health by preventing constipation and supporting healthy gut bacteria.
Heart Health: Whole grains like wheat have been shown to lower cholesterol levels and reduce the risk of heart disease.
Common Culinary Uses:

Bread and Pasta: Used to make a variety of baked goods, noodles, and flatbreads.
Couscous and Bulgur: Forms of wheat used in salads, side dishes, or pilafs.
Wheat Germ: A byproduct of milling wheat, rich in vitamins and added to smoothies or cereals.

FOR MORE INFORMATION:
https://tastytravelingartist.blogspot.com/2024/09/food-grains-wheat-rice-barley-quinoa.html