Wheat today comes from farms around the world, but it was first grown in Turkey and surrounding areas. As of 2014, the European Union is the world's largest producer of wheat, followed by China and the United States.
Wild wheat is native to Eurasia and is one of the first plant species domesticated by humans. It was first domesticated between 8,000 and 12,000 years ago, in the ancient Near East. The consistent nutrition it provided contributed to the rise of city-states in the Fertile Crescent area, some of the first civilizations. Since the ancient Near East was hot and had excellent soil, wheat was ideal because it is very adaptable, growing under temperature conditions ranging from 36 to 90 degrees Fahrenheit. The Great Plains of North America have proven particularly hospitable to wheat and produce the vast majority of American wheat on the market.Learn More
According to Consumer Reports, some of the high-fiber cereals that are popular with consumers are Market Pantry Frosted Shredded Wheat, Post Grape-Nuts, Kellogg's All-Bran and Post Shredded Wheat n' Bran. These tasty cereals rated highly for taste and texture. In addition to fiber, these cereals are low in calories and fat. Plus, they contain iron and calcium, which are important for health.Full Answer >
Wheat has been linked to digestive problems,Â allergies, obesity and heart disease because of the ways in which it increases blood sugar, creates immunoreactive complications, restricts mineral absorption and irritates the intestines. Experts suggest that these problems are caused by a change in the way that wheat is produced.Full Answer >
A 1-cup serving of spaghetti with meat sauce and meatballs, spaghetti with meat sauce or spaghetti with tomato sauce and meatballs is estimated to be 323 calories. This can fluctuate depending on the brand of sauce used and the type of wheat or flour that the noodles are made from.Full Answer >
Rice is one of a handful of foods that is made from grains and does not contain gluten. This includes all forms of rice, including white, brown, basmati and enriched varieties. Corn flour, cornmeal, grits and soy are also gluten-free.Full Answer >