Wheat is a grain, rich in fiber, a good source of protein, iron, thiamin B1, niacin, B3 magnesium, and copper.
Following are some of the wheat varieties
Its high protein content, as well as its strength, makes Durum wheat especially suited for making pasta. It is a grain of choice for couscous, semolina, bulgur and round flatbreads.
Favored by many for its robust flavor and higher protein value(and strong gluten), Hard Red Wheat is the time honored favorite for bread making.
Low protein wheat variety that offers high yield. It provides a lighter flour for cakes, crackers, cookies, pastries and middle eastern flatbreads