Types of Wheat

Common wheat (Triticum aestivum), also known as bread wheat, is a cultivated wheat species. About 95% of the wheat produced is common wheat, which is the most widely grown of all crops and the cereal with the highest monetary yield.

Durum wheat (/ ˈ d j ʊ r ə m /), also called pasta wheat or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum), is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it only represents 5% to 8% of global wheat production.

Whole wheat is a healthy whole grain, supplying all of the nutrients of the whole grain kernel. There are 30,000 varieties of whole wheat that are classified into a few types according to their endosperm composition and planting schedule. They are mostly used to make bread, pastries, cereals and pastas. Durum wheat is a specific wheat variety.

Einkorn wheat contains more protein than modern hard red wheat and has more phosphorus, potassium and vitamin B6, according to Purdue University's Center for New Crops and Plant Products. It is rich in carotenoids, the naturally occurring red, orange and yellow pigments in many fruits and vegetables and some grains.

Einkorn is like most plants in that it is a diploid. This means that contains only 2 sets of chromosomes. About 2,000 years after einkorn wheat, nature created emmer via the hybridization of 2 wild grasses. Consequently, emmer has 4 sets of chromosomes. Kamut and durum wheat are both descendants of emmer.

Emmer wheat, also known as farro especially in Italy, or hulled wheat, is a type of awned wheat. Emmer is a tetraploid (2n = 4x = 28 chromosomes). The domesticated types are Triticum turgidum subsp. dicoccum and Triticum turgidum conv. durum. The wild plant is called Triticum turgidum subsp. dicoccoides.

Khorasan wheat or Oriental wheat (Triticum turgidum ssp. turanicum also called Triticum turanicum), commercially known as kamut, is a tetraploid wheat species. It is an ancient grain type; Khorasan refers to a historical region in modern-day Iran in the northeast and parts of Central Asia including modern-day Afghanistan.

The protein banding of khorasan wheat, Triticum turgidum, is likely significantly different form semolina, T. durum, or hard red wheat, T. aestivum. This may lead to many of the health benefits in using khorasan wheat, T. turgidum, in leu of T. aestivum or T. durum.

A. Spelt is an ancient grain widely recognized for its many health benefits. Triticum spelta, the scientific name for spelt, is a hardier and more nutritious cousin to modern wheat (Triticum aestivum). Some taxonomists classify spelt as a parent of wheat. One of the earliest domesticated grains, spelt hasn’t changed since Biblical times.

Triticale (× Triticosecale), /trɪtɪˈkeɪliː/ is a hybrid of wheat (Triticum) and rye (Secale) first bred in laboratories during the late 19th century in Scotland and Germany.

Triticale (× Triticosecale), / t r ɪ t ɪ ˈ k eɪ l iː / is a hybrid of wheat (Triticum) and rye (Secale) first bred in laboratories during the late 19th century in Scotland and Germany. Commercially available triticale is almost always a second-generation hybrid, i.e., a cross between two kinds of primary (first-cross) triticales.

Triticum polonicum, also known as the Polish wheat, is an ordinary variant of wheat.It's a tetraploid species with 28 chromosomes. It can be found in small areas of the Mediterranean region, Ethiopia, Russia and in other regions of Asia.

Triticum polonicum, also known as the Polish wheat, is an ordinary variant of wheat.It's a tetraploid species with 28 chromosomes. It can be found in small areas of the Mediterranean region, Ethiopia, Russia and in other regions of Asia.

Triticum timopheevii, Timopheev's wheat or Zanduri wheat, is a tetraploid wheat that has both cultivated and wild forms. The domesticated form is restricted to western Georgia, while the wild form (formerly categorized as T. araticum Jakubz.) can be found across south-eastern Turkey, north Iraq, west Iran and Transcaucasia.

Durum wheat (/ ˈ d j ʊ r ə m /), also called pasta wheat or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum), is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it only represents 5% to 8% of global wheat production.

Durum wheat (/ ˈ d j ʊ r ə m /), also called pasta wheat or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum), is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it only represents 5% to 8% of global wheat production.