Wheat, also known as Triticum, is a member of genus of the grass family (Gramineae or Poaceae). It is an ancient grain that was first cultivated in the regions of the Fertile Crescent, the area located between the Mediterranean Sea, the Black Sea and the Caspian Sea.
Based on its specific grinding difficulty, it can be divided into soft wheat (which is used to make flour) and durum wheat, which is ground into semolina.
Primarily composed of about 70% starch, 10-20% proteins and 2% lipids, wheat is an essential element of our daily diet, providing a major source of energy for our metabolism.
A diet that includes a portion of complex carbohydrates such as starch, fibre as well as certain fats usually associated with the introduction of bread and pasta, ensures the body a long-lasting supply of energy, preventing sudden increases in blood sugar levels (glycemic spikes), which are very harmful to our health.
Also, regular consumption of whole grain products considerably helps reduce the risk of numerous cardiovascular diseases and helps maintain a healthy weight.
From bread to pasta, pastries and baked goods, wheat is an essential element of our diet, which is why it is so important to pay close attention to how much and how we eat it on a daily basis, as well as to its quality.
