What are the functions and functions of wheat?
As one of the most important food crops in the world, wheat not only provides rich nutrition to humans, but also has a variety of health benefits. In recent years, with the rise of healthy diet, the nutritional value of wheat and its products has once again become a hot topic. This article will introduce the efficacy and role of wheat in detail, and combine structured data to present you with comprehensive information.
1. Nutritional components of wheat
Wheat is rich in a variety of essential nutrients, including carbohydrates, protein, dietary fiber, vitamins and minerals. The following is a list of the main nutrients of wheat:
| Nutritional information | Content (per 100g) |
|---|---|
| carbohydrates | 71.2 grams |
| protein | 12.6 grams |
| dietary fiber | 12.2 grams |
| Vitamin B1 | 0.4 mg |
| Vitamin B2 | 0.1 mg |
| iron | 3.5 mg |
| magnesium | 138 mg |
2. Efficacy and functions of wheat
1. Provide energy
The carbohydrates in wheat are the main source of energy for the human body. They can quickly replenish physical strength and are suitable for athletes and manual workers.
2. Promote digestion
Wheat is rich in dietary fiber, which can promote intestinal peristalsis, prevent constipation and improve digestive system health.
3. Lower cholesterol
The soluble fiber in wheat binds to cholesterol and reduces intestinal absorption of cholesterol, thereby lowering blood cholesterol levels.
4. Stabilize blood sugar
Whole wheat foods have a low glycemic index, can slowly release energy, and help stabilize blood sugar levels, making them suitable for diabetic patients to eat in moderation.
5. Improve cardiovascular health
Minerals such as magnesium and potassium in wheat help regulate blood pressure and reduce the risk of cardiovascular disease.
6. Enhance immunity
Wheat is rich in B vitamins and minerals, which can enhance immune system function and improve resistance.
3. Wheat consumption suggestions
In order to better utilize the health benefits of wheat, it is recommended to choose whole wheat foods and avoid overly processed wheat products. Here is a nutritional comparison of common wheat products:
| wheat products | Dietary fiber content (per 100 grams) | glycemic index |
|---|---|---|
| whole wheat flour | 12.2 grams | Low (below 50) |
| white flour | 2.7 grams | Middle to high (above 70) |
| Whole wheat bread | 6.0g | Medium (56-69) |
| white bread | 2.4 grams | High (above 70) |
4. Precautions
Although wheat is rich in nutrients, some people need to pay attention to:
1. People with gluten allergy or celiac disease should avoid wheat products.
2. Diabetic patients should control their intake of wheat products and give priority to whole wheat foods.
3. People who are losing weight should pay attention to the total caloric intake of wheat products.
5. Conclusion
Wheat is an important component of the human diet and has a variety of health benefits. Through reasonable selection and matching, we can give full play to its nutritional value and protect our health. It is recommended to increase the proportion of whole grain foods in your daily diet to enjoy the health benefits of wheat.
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