According to Healthline - Wheat is a staple food in many countries around the world. In Indonesia alone, wheat consumption is high because it is often processed into noodles, bread, and other traditional foods.
But did you know that there are different types of wheat? So, the various wheat-based foods you eat are not necessarily made from the same type of wheat.
Types of wheat
The division of wheat types can be determined based on the type of plant and growing time, or in terms of processing. In terms of plant type and growing time, wheat can be divided into hard, soft, and durum wheat. In terms of processing, wheat is categorized into whole, refined, and enriched wheat.
1. Hard wheat
Hard wheat is further divided into hard red winter, hard red spring, and hard white. This division is based on the growing time of wheat in four-season countries such as the United States.
Hard red winter is wheat that is commonly used to make bread or wheat flour. This type is also often used to make noodles, but noodles are generally made from hard white.
Hard red spring wheat is more commonly used for specialty breads, such as croissants, bagels, and pizza.
2. Soft wheat
Soft wheat is divided into soft red winter and soft white. Soft red winter is a type of wheat commonly used to make cookies, biscuits, and other types of pastries. While soft white is a type of wheat that is often used to make cakes or cakes.
3. Durum wheat
Durum wheat is the hardest type of wheat. It is also slightly reddish in color and has the highest gluten content. Dhurum wheat is commonly used to make pasta.
4. Whole wheat
Whole grain wheat is whole wheat. This means that this wheat is harvested and processed in a state that still has the three main parts of wheat, namely bran, germ, and endosperm.
Bran is the skin of the wheat, germ is the embryo that can grow into a new wheat plant, and endosperm is the plant's food reserve.
Whole wheat is considered to have more complete nutrition than other types of wheat. The reason is, wheat skin itself has other additional nutrients, such as antioxidants, fiber, and vitamin B complex.
5. Refined wheat
Refined wheat is wheat that no longer contains any of the three complete parts like whole wheat. An example of refined wheat is the wheat flour used to make white bread.
Processing wheat into refined wheat is considered to reduce the nutritional content in it.
6. Enriched wheat
Enriched wheat is processed wheat that has been enriched with other nutrients. Some wheat-based products use enriched wheat to supplement the nutrients in the food.
Health benefits of wheat
Wheat is one of the healthiest sources of carbohydrates. But it also contains various other nutrients that are good for the body, such as fiber, magnesium, and B vitamins.
Here are the benefits that can be obtained from consuming wheat:
1. Good for digestion
Whole wheat is rich in fiber content, especially in its skin. Wheat bran even has the same function as prebiotics, supporting the development of good bacteria in the gut.
Wheat bran is also useful for shortening the digestion time of some foods that are difficult to digest, so that the digestive process remains smooth.
2. Boosts energy
Wheat contains B vitamins and complex carbohydrates that can boost energy and keep you full for longer. Of course, these benefits will only be obtained if wheat is processed in a healthy way.
3. Controls weight gain
Whole grains can help control weight gain, especially in women. Launching from Organic Facts, it is stated that women who consume whole wheat in the long run, can lose more weight.
Whole grains can also be a good source of carbohydrates for people with obese conditions.
4. Relieves inflammation
The betaine content in wheat is considered to prevent chronic inflammation or inflammation. This makes wheat good for consumption by people with diseases that create high levels of inflammation in the body, such as rheumatism, osteoarthritis, heart disease, and type 2 diabetes.
5. Prevents metabolic syndrome
Metabolic syndrome is a group of health disorders that increase the risk of heart disease, stroke and diabetes.
Eating whole grains can help reduce the risk of metabolic syndrome by maintaining weight, lowering cholesterol levels, and maintaining blood pressure.
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