Wheat

Whole wheat pasta primarily contains carbohydrates in the form of starch (a polymer of glucose molecules). It also contains some protein, fiber, and small amounts of fat. Other macromolecules found in whole wheat pasta include some vitamins and minerals, albeit in smaller quantities.

Wheat farms in the United States produced an estimated 2.9 billion bushels of grain in the 2001-02 season, harvesting approximately 53 million acres with an average yield of 42 bushels per acre.

Wheat is typically grown in temperate regions with well-drained soil and plenty of sunlight. It thrives in areas with cool winters and warm summers. Wheat is a versatile crop that can be cultivated in a variety of soil types, from sandy loams to heavy clays.

I'm a big supporter of bread but not the kind most people buy. What I'd prefer to say is brown bread is less bad for you than white bread.

With white bread the wheat is ground up much more finely than brown causing more surface area. After vegetables, and fruits are picked (same with meats) they start to die and nutrients start to seep out into the air (the smell is part of this process). The more surface area on it i.e. the finer you cut it up, the more surfaces for bacteria to seep out, the less nutrients you're going to ingest. Another reason is they bleach flour to make it so white, bleach is a poison to us.

Draw backs of both white and even brown bread is first off it's made of wheat. wheat really isn't that good for us anymore. it's been so genetically modified throughout the ages to produce more plants and bigger grain output per plant that the wheat itself has just a fraction of the nutrients it did hundreds of years ago (it's kind of hard for me to explain genetic midifying in words but if you only focus on two traits like bigger and more grain for instance then there's a small chance that the one that works will also have the healthier nutrient gene too. Then if you do this houndreds of times over the years theres no chance in hell the final product is going to be very healthy). Then they process the wheat like you wouldn't believe to turn it into the product you see in the stores. there's many stages of this process including heating it up to extreme temperatures to remove any bacteria in it, this process also kills the good bacteria and most nutrient's. Also I've heard rumors that brown flour is bleached white then dyed brown to give it a consistent brown color (sounds legit, however I've never seen anything to back it up).

If you want a good bread to eat look for kinds that contain the most kamut or flax seed. i personally don't like the taste of flax seed however kamut bread tastes amazing. organic is better. kamut has an insane amount of nutrient in it and the more nutrients the more taste, so to put it bluntly kamut bread tastes amazing. another example of more nutrients is you'll find kamut bread is much much heaver than regular wheat bread. With regular wheat bread it takes around 6 or so sandwiches to fill me up, however you'll find with kamut bread it only takes one or two sandwiches.

You may mean to ask about "whole wheat bread" and a "weight reduction diet." However, no single food is "bad" for a diet. It is the amount of food eaten relative to the activity (calories burned) by the dieter that is significant.

The best time to plant wheat varies depending on the region and climate. In general, wheat is typically planted in the fall, about six to eight weeks before the first frost, so it can establish roots before winter. This allows the wheat to resume growth in the spring and be ready for harvest in the summer.

When wheat seeds are offered for sale, they are sold by the kilogram or pound.

it undergoes environmental leaf modification,initially it is unifoliate later it becomes multifoliate

No, the process of wheat being milled into flour is a physical change, not a chemical change. The wheat grains are physically crushed and ground into smaller particles to make flour, but the chemical composition of the wheat remains the same.

A wheat field is considered an artificial ecosystem because it is created and managed by humans for the purpose of growing a specific crop, in this case wheat. Humans control factors such as planting, watering, fertilizing, and pest control, resulting in a system that differs significantly from a natural ecosystem.

It is unlikely that wheat can grow on Mars in its current state due to the harsh environmental conditions such as extreme cold, low atmospheric pressure, and high levels of radiation. However, future efforts in agricultural technology and terraforming may make it possible to grow crops like wheat on Mars in the future.

Chemical control of wheat yellow rust involves applying fungicides to the crop to prevent and manage the disease. Fungicides are typically applied preventatively when conditions are favorable for yellow rust development or when symptoms first appear. It is important to rotate different modes of action to prevent the development of fungicide resistance in the yellow rust pathogen.

If you're strictly counting calories, wheat bread. But potato bread is also gluten free, as well as containing more iron, b-vitamins, thiamin and other nutrients that regular breads don't have. In general, potato bread only has ten more calories per slice- I'd go for the potato bread myself.

Aphids Stink Bugs Armyworms, Cutworms, and Stalk Borers Cereal Leaf Beetle Thrips Hessian Fly Wheat Stem Maggot Sawfly White Grubs Wireworms Slugs, Snails, Grasshoppers, and Crickets Mites

I think it does. I noticed that my Natures Own 100% whole wheat made with real honey molds faster than the Natures Own double fiber wheat bread. I read that extra sugars help increase mold growth. It makes sense.

A wheat farmer would need to use the pH scale to ensure the soil has the correct acidity levels for optimal wheat growth. Wheat plants have specific pH requirements for nutrient uptake, and testing the soil pH helps farmers determine if any amendments, such as lime or sulfur, are needed to adjust the pH for better crop production.

Wheat can go mouldy quickly due to its high moisture content and exposure to humidity during storage. The presence of moisture provides an ideal environment for mould spores to germinate and grow, leading to the development of mold on the wheat. It is important to store wheat in a dry and well-ventilated area to prevent mould growth.

Wheat flour doesn't contain sugar. Sugar can be released if enzymes are present. Some flour has enzymes added to it (as malted barley flour) to help break down the starch into sugars so yeast can grow better.

The cream of wheat can explode in the microwave due to rapid steam buildup. This can happen if there is not enough space for the steam to escape while cooking, causing pressure to build up and lead to an explosion. To prevent this, make sure to stir the cream of wheat well and provide enough space in the container for steam to escape easily during cooking.

Wheat plant seeds are primarily used for cultivating wheat crops, which are a staple food source for many people worldwide. The seeds are planted in soil to grow wheat plants, which produce grains that can be harvested for various purposes such as making flour for bread, pasta, and other food products. Wheat seeds can also be used for research, breeding, and seed production.

Wheat belongs to the Plantae kingdom, which is the same kingdom that includes all plants.

It allows DNA to extract from the wheat germ.

It depends on the type of wheat used and where it is grown. The weight of one wheat grain varies with wheat variety, climate, season and a number of other environmental factors. The weight of the grains i usually measured in grams per 1000 grains (thousand-kernel-weight) or in grains per pound.

The example below is based on a table of thousand-kernel-weights or TKWs* for different types of wheat in Canada.

In 1 tonne of Canadian wheat you would get something like...

28,985,507.2 grains of Hard Red wheat at an average TKW of 34.5g

28,571,428.6 grains of Soft White wheat at an average TKW of 35g

23,809,523.8 grains of Extra Strong wheat at an average TKW of 43g

23,255,814.0 grains of Durum wheat at an average TKW of 44g

22,471,910.1 grains of Canada Prairie Spring wheat at an average TKW of 44.5g

* see here for a diagram of TKWs from Canada: http://www1.agric.gov.ab.ca/$department/deptdocs.nsf/all/agdex81

The number of bushels of wheat in a 60 cubic feet area would depend on the density of the wheat. Bushels measure volume, so you would need to know the weight of a bushel of wheat to accurately determine how many bushels would fit in a 60 cubic feet area.

Wheat plants have adaptations such as deep root systems to access water in dry conditions, rapid growth to compete with other plants for sunlight, and the ability to self-pollinate to ensure reproduction in varying environments.