Triticum turgidum

Triticum turgidum

Triticum turgidum, also known as durum wheat, is a species of wheat that is widely cultivated for its grain. It is a tetraploid wheat, meaning it has four sets of chromosomes. This species is used in a variety of food products, including pasta, bread, and couscous.

Taxonomy

Triticum turgidum is a member of the Triticum genus, which includes all species of wheat. It is part of the Poaceae family, also known as the grass family. The species is further divided into several subspecies, including Triticum turgidum subsp. durum, which is commonly used in pasta production.

Cultivation

Triticum turgidum is primarily grown in the Mediterranean region, but it is also cultivated in other parts of the world, including North America and Australia. It prefers a warm, dry climate and well-drained soil. The plant is typically sown in the fall and harvested in the late spring or early summer.

Uses

The grain of Triticum turgidum is used in a variety of food products. The subspecies Triticum turgidum subsp. durum is used to make semolina, a type of coarse flour that is used in pasta production. Other subspecies are used to make bread, couscous, and other food products.

Health Benefits

Triticum turgidum is a good source of protein, fiber, and various vitamins and minerals. It is particularly high in B vitamins, which are important for energy production and nervous system health. The grain also contains antioxidants, which can help protect the body against damage from harmful molecules called free radicals.

See Also

• Triticum aestivum
• Triticum dicoccum
• Triticum spelta

References

• "Triticum turgidum: A Rich Source of Nutrients and Bioactive Compounds"
• "Nutritional Properties and Health Benefits of Triticum turgidum"

External Links

• Kew Royal Botanic Gardens: Triticum turgidum
• FAO: Triticum turgidum