12 Facts About Wheat

Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food.

Wheat likely appeared in China's lower Yellow River around 2600 Before Common Era.

Wheat is unusual among plants in having more stomata on the upper side of the leaf, than on the under (abaxial) side.

Wheat roots are among the deepest of arable crops, extending as far down as 2 metres.

Wheat has been the subject of mutation breeding, with the use of gamma, x-rays, ultraviolet light, and sometimes harsh chemicals.

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Wheat self-pollinates, creating hybrid seed is extremely labor-intensive; the high cost of hybrid wheat seed relative to its moderate benefits have kept farmers from adopting them widely despite nearly 90 years of effort.

Wheat is a major ingredient in such foods as bread, porridge, crackers, biscuits, muesli, pancakes, pasta and noodles, pies, pastries, pizza, semolina, cakes, cookies, muffins, rolls, doughnuts, gravy, beer, vodka, boza, and breakfast cereals.

Wheat proteins have a low quality for human nutrition, according to the new protein quality method promoted by the Food and Agriculture Organization.

Wheat is widely cultivated as a cash crop because it produces a good yield per unit area, grows well in a temperate climate even with a moderately short growing season, and yields a versatile, high-quality flour that is widely used in baking.

Wheat became a central agriculture endeavor in the worldwide British Empire in the 19th century, and remains of great importance in Australia, Canada and India.

Wheat normally needs between 110 and 130 days between sowing and harvest, depending upon climate, seed type, and soil conditions.

Wheat is used as a food plant by the larvae of some Lepidoptera species including the flame, rustic shoulder-knot, setaceous Hebrew character and turnip moth.