Wheat the most staple crop of human origin has been in food habits of general population since centuries. We all consume it for our daily requirements of nutrients and fulfill our need to enhance the energy level. We can’t even think of our food without this important crop. It's been ages that we have been consuming it and seen many changes which has lead to its improvement and enhancement not only in terms of quantity but quality also. Number of research are being gone on worldwide to enhance the production of wheat. Wheat Varieties for Rabi Season are Hi 8759 (Tejas), HD 4728 (Malawi), HW 5207 (COW3), HS 562, HD 3171, HD 1605 (Ujala), Lokwan, Sarbati, Shore.
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%, which is relatively high compared to other major cereals but relatively low in protein quality for supplying essential amino acids. When eaten as the whole grain, wheat is a source of multiple nutrients and dietary fiber. In a small part of the general population, gluten – the major part of wheat protein – can trigger coeliac disease, nonceliac gluten sensitivity, gluten ataxia, and dermatitis herpetiformis.
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