Editing Wheat (section)

=== Nutrition ===

Raw red winter wheat is 13% water, 71% [[carbohydrate]]s including 12% [[dietary fiber]], 13% [[protein (nutrient)|protein]], and 2% [[fat]] (table). Some 75–80% of the protein content is as [[gluten]].<ref name="Shewry-2002"/> In a reference amount of {{convert|100|g}}, wheat provides {{convert|1368|kJ|kcal|abbr=off}} of [[food energy]] and is a rich source (20% or more of the [[Daily Value]], DV) of multiple [[mineral (nutrient)|dietary minerals]], such as [[manganese]], [[phosphorus]], [[magnesium]], [[zinc]], and [[iron]] (table). The [[B vitamins]], [[Vitamin B3|niacin]] (36% DV), [[thiamine]] (33% DV), and [[vitamin B6]] (23% DV), are present in significant amounts (table).

Wheat is a significant source of [[vegetable proteins]] in human food, having a relatively high protein content compared to other major cereals.<ref name="European Community-2016">{{cite web |url=http://cordis.europa.eu/news/rcn/124823_en.html |title=Genetic markers signal increased crop productivity potential |author=European Community, [[CORDIS|Community Research and Development Information Service]] |date=24 February 2016 |access-date=1 June 2017}}</ref> However, wheat proteins have a low quality for human nutrition, according to the [[Digestible Indispensable Amino Acid Score|DIAAS]] protein quality evaluation method.<ref name="FAO-2013">{{cite book |url=http://www.fao.org/ag/humannutrition/35978-02317b979a686a57aa4593304ffc17f06.pdf |archive-url=https://ghostarchive.org/archive/20221009/http://www.fao.org/ag/humannutrition/35978-02317b979a686a57aa4593304ffc17f06.pdf |archive-date=2022-10-09 |url-status=live |title=Dietary protein quality evaluation in human nutrition |publisher=[[Food and Agriculture Organization]] of the United Nations |date=2013 |access-date=1 June 2017 |isbn=978-92-5-107417-6}}</ref><ref name="Wolfe-2015">{{cite journal |last=Wolfe |first=R. R. |title=Update on protein intake: importance of milk proteins for health status of the elderly |journal=[[Nutrition Reviews]] |volume=73 |pages=41–47 |date=August 2015 |issue=Suppl 1 |pmid=26175489 |pmc=4597363 |doi=10.1093/nutrit/nuv021 |type=Review}}</ref> Though they contain adequate amounts of the other essential amino acids, at least for adults, wheat proteins are deficient in the [[essential amino acid]] [[lysine]].<ref name="Shewry-2015" /><ref name="Shewry-2022">{{cite web |url=http://www.eolss.net/sample-chapters/c10/E5-21-04-04.pdf |archive-url=https://ghostarchive.org/archive/20221009/http://www.eolss.net/sample-chapters/c10/E5-21-04-04.pdf |archive-date=2022-10-09 |url-status=live |title=Impacts of agriculture on human health and nutrition – Vol. II – Improving the Protein Content and Quality of Temperate Cereals: Wheat, Barley and Rye |last=Shewry |first=Peter R. |publisher=UNESCO – [[Encyclopedia of Life Support Systems|Encyclopedia Life Support Systems (UNESCO-EOLSS)]] |access-date=2 June 2017 |quote=When compared with the WHO requirements of essential amino acids for humans, wheat, barley and rye are seen to be deficient in lysine, with threonine being the second limiting amino acid (Table 1).}}</ref> Because the proteins present in the wheat [[endosperm]] (gluten proteins) are particularly poor in lysine, [[white flour]]s are more deficient in lysine compared with whole grains.<ref name="Shewry-2015"/> Significant efforts in plant breeding are made to develop lysine-rich wheat varieties, without success, {{as of|2017|lc=yes}}.<ref name="Vasal">{{cite web |url=http://www.fao.org/docrep/007/y5019e/y5019e0b.htm |title=The role of high lysine cereals in animal and human nutrition in Asia |last=Vasal |first=S. K. |publisher=Food and Agriculture Organization of the United Nations |access-date=1 June 2017}}</ref> Supplementation with proteins from other food sources (mainly [[legume]]s) is commonly used to compensate for this deficiency,<ref name="FAO">{{cite web |url=http://www.fao.org/docrep/x2184e/x2184e05.htm |title=Nutritional quality of cereals |publisher=Food and Agriculture Organization of the United Nations |access-date=1 June 2017}}</ref> since the limitation of a single essential amino acid causes the others to break down and become excreted, which is especially important during growth.<ref name="Shewry-2015"/>