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).
|Authors||Shewry, P. R.|
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 Publication||2021|
|Journal||A 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|
|Funder||Biotechnology and Biological Sciences Research Council|
|Funder project or code||DFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience|
|Open access||Published as bronze (free) open access|
|Accepted author manuscript|
|Online||20 Nov 2021|
|Publication process dates|
|Accepted||19 Nov 2021|
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