Nutritional value and chemical composition of wheat

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Wheat is one of the most used grains in the world. It belongs to the herbaceous plants (Triticum) which are grown in countless varieties all over the world. Bread, or common wheat, is the most common variety. Some other closely related species include Durum, Spelled, Emmer, Eikorn and Khorasan culture.

What is the chemical composition of wheat and what are its benefits?

White and whole wheat flour are key ingredients in baking, including bread. Other products derived from this crop include pasta, noodles, semolina, bulgur and couscous.

The question of the benefits of this cereal is very controversial, since the chemical composition of wheat grains includes gluten, a protein that can cause a negative immune response in those predisposed tothis people. But for those who are intolerant, whole grain wheat can be a rich source of various antioxidants, vitamins, minerals and fiber.

Nutrient Details

The chemical composition of wheat is mainly represented by carbohydrates. It also has a moderate amount of protein. There are 340 calories in 100 grams of whole grain cereal. The chemical composition and nutritional value of wheat in detail is as follows:

• proteins - 13.2g;
• carbohydrates - 72g;
• sugar - 0.4 g;
• fiber - 10.7 g;
• fats - 2.5g, of which saturated - 0.43g, monounsaturated - 0.28g, polyunsaturated - 1.17g;
• omega-3 - 0.07g;
• omega-6 - 1.09

What does high carb mean?

So, wheat is mostly carbs. Starch is the predominant species in the plant world, and it accounts for more than 90% of the total carbohydrate content in this grain.

The he alth effects of starch mainly depend on its digestibility and effect on blood glucose levels. Rapid digestion can cause an unhe althy spike in blood sugar after a meal and thus have harmful he alth effects, especially for people with diabetes.

Like white rice and potatoes, white and whole wheat rank high on the glycemic index, making them unsuitable for diabetics. On the other hand, some processed grains (such as pasta) are digested less efficiently and therefore do not raise blood sugar levels.blood heavily.

Fibres

The chemical composition of the wheat grain includes a certain fiber content, but with one caveat. Only whole grain cereals are rich in fiber, while refined ones contain almost none.

The amount of fiber in whole grain wheat is 12-15% by dry weight. Because they are found in the bran, most of them are removed during the milling process and are virtually absent from refined flours.

The most abundant fiber in wheat bran is arabinoxylan (70%), which is a type of hemicellulose. The rest is mainly represented by cellulose and beta-glucan.

All these fibers are insoluble. They pass through the digestive system almost unchanged, resulting in an increase in the weight of the feces. Some of them also support friendly bacteria in the gut.

Wheat contains small amounts of soluble fiber (fructans), which can cause symptoms in people with irritable bowel syndrome. However, for those who tolerate this grain well, bran can have beneficial effects on digestive he alth.

Wheat protein

In the chemical composition of wheat, the proportion of proteins is from 7 to 22% of dry matter. The share of gluten, which is a large family of proteins, reaches 80% in this amount. Gluten, or gluten, is responsible for the unique elasticity and stickiness of wheat dough. Exactly theseproperties and make the grain so useful in baking.

Wheat gluten may have adverse effects on some people's well-being.

Vitamins and minerals

Whole wheat is a good source of several vitamin and mineral groups. As with most grains, the amount of minerals depends on their content in the soil in which they are grown. In general, the chemical composition of durum wheat from this point of view can be characterized as follows:

• Selenium. A trace element that performs various important functions in the body. Its content in wheat depends on the soil. It may be very low in some regions such as China.
• Manganese. A mineral found in abundance in whole grains, legumes, fruits, and vegetables. However, it may not be well absorbed from whole wheat due to its phytic acid content.
• Phosphorus. A dietary mineral that plays an important role in the maintenance and growth of body tissues.
• Copper. An important micronutrient often found in plant foods. Copper deficiency can have adverse effects on heart he alth.
• Folate. One of the B vitamins. Also known as folic acid or vitamin B9. It is considered especially important during pregnancy.

However, all these substances are observed in significant quantities only in the chemical composition of wheat germ and its bran. These parts are removed during the grinding and cleaning process, and thereforeabsent in white wheat. Thus, refined grains are quite poor in many vitamins and minerals compared to whole grains.

Because wheat often makes up the majority of human food intake, industrial flour is usually fortified. This practice is followed in many countries.

In addition to the nutrients mentioned above, fortified wheat flour can be a good source of iron, thiamine, niacin, and vitamin B6. Calcium is also often added to this product.

Other Plant Compounds

Most of the plant compounds in wheat are found in the bran and germ, parts of the grain that are missing from the refined product. Thus, the highest levels of antioxidants are found in the aleurone layer, a bran component. Wheat aleurone is also sold as a dietary supplement.

In turn, the chemical composition of winter wheat includes:

• Ferulic acid: The predominant antioxidant polyphenol found in many grains.
• Phytic acid: A substance that can impair the absorption of minerals such as iron and zinc. Soaking, sprouting and fermenting grains can reduce its content.
• Alkylresorcinols: A class of antioxidants with a range of he alth benefits.
• Wheat germ agglutinin: A lectin (protein) concentrated in wheat germ. It is considered harmful to he alth. However, lectins are inactivated by heating and do notactive in baked or boiled wheat products.
• Lutein: The antioxidant carotenoid responsible for the yellow color of durum wheat. Foods high in lutein may improve eye he alth.

What is wheat germ?

The germ is the part of the nucleus that helps the cereal to produce a new plant. It is usually removed during grain processing, but is present in whole grain wheat.

Germ is added to some muesli, cereals and breads. They are also available raw. It is also a popular filling for pies, yogurt, ice cream and hot or cold snacks. And whole grain flour, which contains them in its composition, can be a he althier alternative to breadcrumbs in meatballs, meatloaf and breading. Wheatgerm is also available as a liquid and gel cap as a dietary supplement, which is a good source of magnesium, zinc, thiamine, folate, potassium, and phosphorus.

Are there any side effects from eating fetuses?

People who are intolerant or allergic to gluten should avoid wheat germ supplements as they contain this protein. Those who prefer to follow a low-carb diet should pay close attention to their portion sizes, as one glass of germs contains about 60 grams of carbohydrates.

Wheat germ oil is rich in triglycerides, a special type of fat. People with cardiovascular disease, as well as those at high risk of cardiovascular disease, shouldcontrol their intake, as high triglyceride levels are associated with adverse he alth effects. The germ extract may cause mild side effects in some people. These include diarrhea, nausea, gas, and dizziness.

What are sprouts?

Wheatgrass has many he alth benefits. They became popular in the 1930s in the USA. At that time, one of the agricultural specialists used young wheat germ to try to save dying chickens. In the end, they survived, and the chickens that grew out of them produced more eggs than others.

After that, many experts began to conduct research, after which sprout products appeared on sale. Proponents of their use claim that the chemical composition of wheat germ is such that it can improve he alth and balance the diet.

Raw sprouts are usually consumed in crushed form as part of various drinks. In addition, the powder of them is sold in capsules and liquid suspensions.

Why are they so useful?

The chemical composition of wheat germ suggests the presence of a huge amount of protein at a low calorie content. The energy value of one hundred grams of these greens does not exceed 198 calories, while there are 7.5 grams of protein in this serving. The amount of carbohydrates is reduced (compared to even whole grain wheat) and is only about 41 grams. There are only 1.3 g of fat in 100 grams of the product.

The chemical composition of wheat germ also includes vitamins A, C, E and K, as well as B6, zinc, iron, selenium and manganese.

Like most plant foods, wheat germ is an excellent source of fiber, which helps lower blood glucose levels. They may also support he althy digestion and help you feel full longer than usual.

Are there any risks in using them?

People who are allergic to other greens may have the same reaction to wheat germ. It is worth noting that due to cross-contamination and pollination, wheat germ may contain pollen from other plants. Therefore, people with plant allergies should consult a doctor before attempting to eat this product.

Side effects

Some reviews suggest that people experience nausea or constipation after eating wheat germ. Perhaps this is due to the high fiber content in the chemical composition of germinated wheat.

Sometimes the raw form of sprouts is contaminated with mold or bacteria. If you are preparing them at home, wash this product thoroughly to remove any contamination before use. Wheatgrass supplements should only be purchased from trusted sources.

Who is contraindicated for wheat and wheat products?

Since the chemical composition of wheat and products from it includes gluten, it is contraindicated for people with intolerance to this protein.

Celiac disease is a chronic diseasecharacterized by a malignant immune response to gluten. According to medical estimates, 0.5-1% of people in the world have this disease.

Celiac disease causes damage to the small intestine, resulting in poor absorption of nutrients. Associated symptoms may include weight loss, bloating, flatulence, diarrhea, constipation, abdominal pain and fatigue.

However, more people follow a gluten-free diet than those with celiac disease. Sometimes the reason may be the simple belief that wheat and gluten are inherently unhe althy.

In other cases, these products can cause real symptoms similar to those of the disease. This condition is called gluten sensitivity and is defined as an adverse reaction to wheat without any autoimmune or allergic reactions.