Wheat, the basic crop of nutrition
Wheat is an ancient agricultural crop which has evolved and improved as a result of research work done over the years in Albania and around the world. The advantages of this crop are related first of all to its nutritional values and the weight it occupies in the nutrition diet of the world population as well as to its adaptation to climatic and soil conditions.
The nutritional value of wheat is related to the content of proteins, fats, carbohydrates, etc. Wheat flour is rich in vitamins and minerals which vary: vitamin B1 – 14.7%, choline – 12.2%, vitamin B5 – 13.6%, vitamin B6 – 15%, vitamin E – 14%, vitamins PP – 23%, Si – 27%, Mn – 13.8%, Fe- 24.9%, Cl – 38.3%, Fe- 17.8%, Co – 38%, Mg- 129.5%, Cu- 32.4%, molybdenum – 25.7%, Zn – 15.8% which have an important role in the human body as they affect the processes of metabolism and strengthening the immune system.
Wheat as a result of its adaptive ability, is cultivated from the heights of the Himalayas at over 4500 m above sea level or in Mexico, where its cultivation goes to the plateaus above 3000-5000 m above sea level. In Europe wheat is cultivated up to the plateaus of the European Alps at 3000 to 4000 m above sea level. Even in our country the cultivation of wheat extends from the coast and the saline soils along it to altitudes of 1300 -1600 m.