Nutritional value of wheat

Abstract Wheat-based foods are an essential part for global population security. Apart from energy supplied mainly by starch, wheat grains are the source of important nutrients including proteins, dietary fiber, lipids, vitamins, minerals, and phytochemicals. Whole grain products have a much higher nutritive value than products made from white flour. Wheat proteins contribute adequate amounts of essential amino acids to the daily requirements. The relation between dietary fiber and health can be focused on regulating colonic functions, protecting against colorectal cancer and cardiovascular diseases, and attenuating the post-prandial glycemic response. The high ratio of unsaturated to saturated fatty acids in wheat lipids is favorable regarding health effects. Wheat products are important sources of vitamins of the B-group and vitamin E as well as minerals such as potassium, phosphorus, and magnesium. Wheat grains contain a number of bioactive phytochemicals such as phenolic acids, terpenoids, tocopherols, and sterols that have distinct health-promoting effects like antioxidant activity and improvement of vascular functions.