"Glassy red-seeded spring wheat" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Glassy red-seeded spring wheat is a variety of soft wheat (Triticum aestivum) characterized by a high protein content (up to 17%) and gluten (up to 30%). The grain of glassy wheat, after hydration and cooking, does not lose its shape and retains a glassy fracture texture.

Chemical composition of wheat grain includes:

• proteins (10–17%),
• carbohydrates (60–70%),
• fats (1.5–2%),
• vitamins (B group, E, PP),
• macroelements (potassium, calcium, magnesium, sodium, phosphorus, chlorine),
• microelements (iron, iodine, cobalt, manganese, copper, molybdenum, fluorine, zinc).

Applications of the wheat in the food industry:

• production of wheat flour,
• production of pasta,
• production of groats,
• production of animal feeds.

Storage and preparation for use

The wheat should be stored in a dry, clean and well-ventilated room. With proper storage, the grain can maintain its quality for several months.

Before use, the wheat should be cleaned of impurities and prepared for milling or cooking.