Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food and in high demand in both rural and urban Rwanda, it is so essential for making bread and other baked products.
According to nutritionists, wheat is highly controversial because it contains a protein called gluten, which can trigger a harmful immune response in predisposed individuals.
However, they say that for people who tolerate it, whole-grain wheat can be a rich source of various antioxidants, vitamins, minerals, and fibre.
There are two main types of wheat. The most common type is bread or common wheat. In Rwanda, wheat is mainly grown in the Northern region.
According to Venuste Muhamyankaka, Executive Director of Scaling up Nutrition (SUN) Alliance – an umbrella of civil society organizations in Rwanda aimed at promoting sensitive and specific nutrition action, consumption of wheat-based food has been shown to offer the body vital energy at 327 calories in every 100 grams.
He says the protein level in wheat is as high as 12.61 grams for every 100 grams. There is also iron at 3.19 milligrams in every 100 grams. Meanwhile, proteins make up 7 to 22 per cent of wheat’s dry weight.
Muhamyankaka, who is also a nutritionist, says wheat grain contains selenium, which has various essential functions in the body, adding that the selenium content of wheat depends on the soil.
“Consumption of wheat is essential as it contains manganese, which is found in high amounts in whole...
Read Full Story: https://www.newtimes.co.rw/lifestyle/wheat-benefits-and-side-effects
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