Wheat (Grains / Cereals)

Product: Wheat Grain
Category: Cereal / Staple grain
Energy: 340 – 370 kcal per 100g
Carbohydrates: 70% – 75%
Protein: 10% – 14%
Fiber: 10% – 12%
Form: Whole cleaned grain
Moisture: ≤ 12%
Use: Flour milling, baking, food processing
Advantage: High nutrition and versatile use
Storage: Cool, dry conditions

Categories: GRAINS (CEREALS), Main Cereals

Description
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Wheat is a staple cereal grain widely cultivated and consumed across the world. It is a key source of carbohydrates, protein, and dietary fiber, making it an essential food ingredient for human nutrition. Wheat is processed into flour and used in a wide range of food products including bread, pasta, noodles, pastries, and bakery items.

This high-quality grain is carefully cleaned and sorted to ensure purity, consistent size, and excellent milling performance. It is suitable for both industrial food processing and direct consumption after milling.

Wheat is valued for its nutritional benefits, long storage life, and versatility in food production, making it one of the most important agricultural commodities globally.

Nutritional Composition Table (Per 100g)

Component	Typical Value	Function / Benefit
Energy	340 – 370 kcal	Provides energy
Carbohydrates	70% – 75%	Main energy source
Protein	10% – 14%	Supports growth and body repair
Fat	1% – 2%	Provides small energy contribution
Dietary Fiber	10% – 12%	Supports digestion and gut health
Minerals	Iron, Magnesium, Zinc	Supports overall nutrition

Physical & Quality Properties

Property	Specification
Form	Whole grain
Color	Golden brown
Size	Uniform, cleaned grains
Moisture	≤ 12%
Purity	High (cleaned and sorted)
Storage	Cool, dry conditions

Applications

Use Category	Application Examples
Food Processing	Flour production, baking, pasta
Bakery Industry	Bread, cakes, biscuits
Household Use	Cooking, porridge, staple food
Industrial Use	Food manufacturing