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Wheat Information
Wheat is one of the oldest and most basic foods of all time and has for centuries beenregarded as the staff of life.
History and Origin of Wheat
Wheat us grown on more land area worldwide than any other crop and is a close third to riceand corn in total world production. Wheat is well adapted to harsh environments and ismostly grown on wind swept areas that are too dry and too cold for the more tropicallyinclined rice and corn, which do best at intermediate temperature levels.Wheat is believed to have originated in southwestern Asia. Some of the earliest remains ofthe crop have been found in Syria, Jordan, and Turkey. Primitive relatives of present daywheat have been discovered in some of the oldest excavations of the world in eastern Iraq,which date back 9,000 years. Other archeological findings show that bread wheat was grownin the Nile Valley about 5,000 B.C. as well as in India, China, and even England at about thesame time. Wheat was first grown in the United States in 1602 on an island off theMassachusetts coast. Man has depended upon the wheat plant for himself and his beast forthousands of years. A global wheat failure would be a disaster that few nations could survivefor even one year.Although the so-called bread wheats are common to most of us, there are many uncertainlyrelated species that make up the genus
Triticum 
. This is likely due to a number of naturalcrossings with wild species during its early evolvement. Some of the species closely relatedto our common wheats would be einkorn, emmer, durum, and spelt.
Lance Gibson and Garren Benson, Iowa State University, Department of Agronomy. Revised January 2002.
Known Minerals and Vitamins in a Wheat Kernel
Minerals: Vitamins:Calcium Sulphur Vitamin A, C, E & K InositolIron Iodine Thiamin b1 FolatePhosphorus Fluorine Riboflavin B2 or G CholineMagnesium Chlorine Pyridoxine B6 NiacinPotassium Sodium Biotin or HManganese Boron Pantothetic AcidCopper Silver Plus others generally found in bran & Zincwheat germ
 
The Miracle of a Wheat Kernel
The wheat kernel, broken down and analyzed, is found to consist of three important parts:1. Bran, or outer covering, made up of layers rich in many vitamins andminerals as well as high quality protein. This layer constitutes 14% ofthe wheat kernel and is removed when producing white flour. The branalso happens to be the best source of dietary fiber which aids indigestion and helps ward off disease.2. Germ, or embryo, from which springs new life. The wheat germ isone of the richest known sources of B and E vitamins and containsprotein, fat and mineral matter. The germ and bran contain organicphosphates, which provide brain and nerve food. Calcium for bone andteeth is also supplied from these parts of the kernel.3. Endosperm, the inner part of the wheat kernel, where cellulose,starch and gluten are abundant, but very little vitamin and mineralsubstance is present. In white flour about one-half of the fat is lost. Thefat from a wheat kernel has high food value, since it also containsunsaturated fatty acids.It is clear that consumption of the balanced, complete kernel is necessary in order to receivethe full value from wheat, especially “trace elements” so essential to human nutrition. On thetrace elements there is still much to be learned.
Taken from
Wheat for Man 
, Bookcraft, SLC, UT pg. 5, © 1975 (Out of print)
How good of a food is wheat, anyway?
Wheat for man – what makes this a great food? Looking at a nutritional analysis, wheat hasmuch of what we need to keep healthy, especially if it’s been sprouted. Wheat sproutscontaining 2900 calories produce 100% of the 50 essential nutrients except for the following,which contain a RDA/DRV of only…
►
Fat, 19%
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Vitamin B12, 0%
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Salt, 10%
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Potassium, 70%
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Vitamin A, 0%
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Calcium, 50%
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Ascorbic Acid, 63 %
►
Linolenic Acid (18:3/n3), 19%Adding…
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3 glasses of milk
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2 ½ Tbsp. flax seed
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A pinch of salt
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1 cup of spinach or some other dark green leafy vegetable
►
3 Tbsp. oil…Will fill all the deficiencies not found in wheat and give you a diet that could keep you alivefor a long, long time. Naturally, you’d want amore varied diet than this if at all possible, butthis is just an example of what great food wheat really is and why it’s often called “the staff oflife” and the core food for food storage.
 
The Varieties of Wheat
There are 6 basic U.S. Classes of Wheat,with
several hundred varieties 
of wheatproduced in the United States, all ofwhich fall into one of the six recognizedclasses…
Hard Red Winter Wheat
Wide range of protein content, good milling and baking characteristics. Used toproduce bread, rolls, and to a lesser extent, sweet foods and all-purpose flour.
Hard Red Spring Wheat
Contains the highest percentage of protein, making it excellent bread wheat withsuperior milling and baking characteristics.
Soft Red Winter Wheat
High yielding, but relatively low protein. Used for flat breads, cakes, pastries, andcrackers.
Durum Wheat
The hardest of all U.S. wheat. Has a very high protein and low gluten content. Usedto make semolina flour for pasta production.
Hard White Wheat
The newest class of wheat to be frown in the U.S. Closely related to red wheat’s(except for color genes), this wheat has a milder, sweeter flavor, equal fiber andsimilar milling and baking properties. Used mainly in yeast breads, hard rolls, bulgur(pre-cooked wheat), tortillas, and oriental noodles. White hard wheat makesexceptionally food bread – a lighter loaf than the hard red wheat.
Soft White Wheat
Used in much the same way as Soft Red Winter Wheat (for bakery products other thanbread). Low protein, but high yielding. Produces flour for baking cakes, crackers,cookies, pastries, quick breads, muffins and snack foods. Exported to Far East Asianregion.
Taken from “The Wheat Grower”, Sep-Oct 1994, as sponsored by the Chicago Board of Grain.
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