The Contribution of Wheat to Human Nutrition and Health

G - Articles in popular magazines and other technical publications

Shewry, P. R. 2021. The Contribution of Wheat to Human Nutrition and Health. A year on the field. (Nov 20).

AuthorsShewry, P. R.
Abstract

Wheat provides 20% of calories globally but up to 50% in some regions. In addition to energy, it provides protein, dietary fibre, mineral micronutrients (iron, zinc and selenium), B vitamins and beneficial phytochemicals. However, grain composition varies between genotypes with strong effects of environment. In addition, beneficial components are concentrated in the embryo and outer layers which form the bran on milling. Hence their concentrations are depleted in white flour.

Year of Publication2021
JournalA year on the field
Journal citation(Nov 20)
Web address (URL)https://www.yearonthefield.net/post/the-contribution-of-wheat-to-human-nutrition-and-health
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience
Open accessPublished as bronze (free) open access
Accepted author manuscript
Output statusPublished
Publication dates
Online20 Nov 2021
Publication process dates
Accepted19 Nov 2021
Other fileThe%20Contribution%20of%20Wheat%20to%20Human%20Nutrition%20and%20Health.pdf

Permalink - https://repository.rothamsted.ac.uk/item/9876y/the-contribution-of-wheat-to-human-nutrition-and-health

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