Wheat is a grass extensively cultivated for its kernels, a cereal grain that is a global staple food. There are several types of wheat which collectively form the genus Triticum; the extensively grown is common wheat. Whole Wheat is a vital source of carbohydrates. Universally, it is the chief basis of vegetal protein in food, possessing a protein content of approximately 13% that is comparatively high compared to additional major cereals, but moderately low in protein class for providing important amino acids. When taken as the whole grain, wheat is a basis of manifold nutrients and dietary fiber. Whole wheat utilized in baking of breads and several other baked goods. It is the primary source of iron, fiber, calcium, and additional minerals like selenium.