Triticum

Triticum is a genus of grasses within the family Poaceae, commonly known as wheat. It is one of the most widely cultivated cereal crops worldwide, with numerous species and cultivars that have been developed for different climates and uses.

Species

The genus Triticum includes several species, such as:

• Triticum aestivum (Bread wheat)
• Triticum durum (Durum wheat)
• Triticum spelta (Spelt)
• Triticum dicoccum (Emmer)
• Triticum monococcum (Einkorn)

Cultivation

Wheat is typically grown in temperate regions, including parts of Europe, Asia, North America, and Australia. It is a cool-season crop that is usually planted in the fall and harvested in the spring or summer.

Uses

Wheat is a staple food in many cultures, used to make products such as bread, pasta, and pastries. It is also used in the production of beer and other alcoholic beverages, as well as for animal feed.

Health effects

While wheat is a major source of dietary fiber, protein, and other nutrients, it also contains gluten, which can cause adverse reactions in people with Celiac disease or Non-celiac gluten sensitivity.

See also

• Cereal
• Gluten
• Agriculture

Triticum Resources
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