The paper "Nutritional Values of Wheat and the Roles and Functions of Its Compositions in Health" provides an extensive review of wheat's nutritional profile and its significance in addressing global health challenges. Wheat is a staple food consumed worldwide and is rich in carbohydrates, proteins (notably gluten), vitamins (such as vitamin B complex and E), and minerals (including iron, zinc, and magnesium). These components contribute to its value in human nutrition and disease prevention. The paper highlights the role of wheat in combating malnutrition, particularly in addressing micronutrient deficiencies like iron and zinc deficiency. Additionally, wheat's bioactive compounds, such as antioxidants, dietary fiber, and phenolic acids, are noted for their positive effects on reducing the risk of diseases such as colorectal cancer, cardiovascular diseases, and diabetes. The paper advocates for biofortification and other methods to enhance wheat's nutritional value and meet the rising global food demands.
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