Question

What component of whole wheat the highest percentage of carbon is?

Answer 1

Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food.[1][2][3] The many species of wheattogether make up the genus Triticum; the most widely grown is common wheat (T. aestivum).

WheatScientific classificationKingdom:PlantaeClade:AngiospermsClade:MonocotsClade:CommelinidsOrder:PoalesFamily:PoaceaeSubfamily:PooideaeTribe:TriticeaeGenus:Triticum
L.Species

T. aestivumT. aethiopicumT. araraticumT. boeoticumT. carthlicumT. compactumT. dicoccoidesT. dicocconT. durumT. ispahanicumT. karamyscheviiT. machaT. militinaeT. monococcumT. polonicumT. speltaT. sphaerococcumT. timopheeviiT. turanicumT. turgidumT. urartuT. vaviloviiT. zhukovskyi

References:
  Serial No. 42236 ITIS 2002-09-22

The archaeological record suggests that wheat was first cultivated in the regions of theFertile Crescent around 9600 BCE. Botanically, the wheat kernel is a type of fruitcalled a caryopsis.

Wheat is grown on more land area than any other food crop (220.4 million hectares, 2014).[4] World trade in wheat is greater than for all other crops combined.[5] In 2016, world production of wheat was 749 million tonnes,[6]making it the second most-produced cerealafter maize.[6][7] Since 1960, world production of wheat and other grain crops has tripled and is expected to grow further through the middle of the 21st century.[8] Global demand for wheat is increasing due to the uniqueviscoelastic and adhesive properties of glutenproteins, which facilitate the production of processed foods, whose consumption is increasing as a result of the worldwide industrialization process and thewesternization of the diet.[9][10]

Wheat is an important source ofcarbohydrates.[9] Globally, it is the leading source of vegetal protein in human food, having a protein content of about 13%, which is relatively high compared to other major cereals [11] but relatively low in protein qualityfor supplying essential amino acids.[12][13]When eaten as the whole grain, wheat is a source of multiple nutrients and dietary fiber.[9]

In a small part of the general population, gluten – the major part of wheat protein – can trigger coeliac disease, noncoeliac gluten sensitivity, gluten ataxia, and dermatitis herpetiformis.[14]