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Nutritive value of wheat

Wheat is consumed as bread, biscuits (cookies), pastry, noodles, semolina, snack foods etc. in other countries. In India around 70 per cent wheat is consumed in the form chapati and  the  rest 30 per cent is used for  making bread, Bread, biscuits, pastry, sweet dishes etc.  Wheat grains are rich in gluten protein. Gluten gives spongy characteristics to wheat flour which facilitates the chapati making quality.In addition to house hold uses wheat is consumed in industrial uses in different forms viz.,  starch, gluten, bran, germ, vitamins, binders and filters, food thickeners, card board etc. In addition to protein, other nutrients are also found in wheat, which are essential for growth and development of human being.  

Wheat is staple food of approximately 23 per cent population of the world. Twenty per cent energy is achieved) through wheat at global level. Among food grains wheat is the richest source of protein and its stands at second place after pulses. In general wheat contains carbohydrate (70%), protein (12%), lipid (2% cent), vitamins & minerals (2 %) and crude fibre (2%).

 Besides staple food for human beings, wheat straw is a good source of feed for a large population of cattle in our country.

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