Where is black wheat produced?

Black wheat is a new high-quality wheat variety, cold-resistant and frost-resistant, lodging-resistant, quick to turn green, and with a high tillering rate. What are the origins of black wheat?

1. Origins of black wheat

The main origins of black wheat include Guantao County in Handan, Hebei, Xinjiang, Shandong, Zhangye in Gansu, Nanyang in Henan, and other places.

2. Black wheat varieties

Black wheat is a new special-purpose high-quality wheat variety bred by research institutions using different breeding methods. At present, the main varieties include “Guantao black wheat”, “Heijin No. 2”, “Luozhen No. 1”, “Black Wheat No. 1”, “Black Wheat No. 76”, “Black Gem No. 1”, “Black Gem No. 2 (spring wheat)”, and others.

3. Nutrition of black wheat

1. The protein content of black wheat is basically between 17-20%, and its quality is better. Its total amino acid content and essential amino acid content are both higher than those of ordinary wheat. Among the eight essential amino acids needed by the human body, black wheat is far higher than ordinary wheat in all of them.

2. The fat content in black wheat is generally 1-3%, among which the unsaturated fatty acid content is very high, and the content of linoleic acid (C18:1) and linolenic acid (C18:3), which are essential fatty acids for the human body, accounts for about 30%.

3. Black wheat is rich in minerals and trace elements, especially iron, potassium, iodine and selenium, which are about 1340%, 130%, 80% and 110% higher than ordinary wheat respectively.

4. The content of B-group and C-group vitamins in black wheat is relatively high, among which vitamin B1 and B2 are about 80% and 50% higher than ordinary wheat respectively.

5. The dietary fiber content in black wheat is very high, about 2-3 times that of ordinary light-colored wheat.

The emergence of black wheat has further optimized the nutritional content of human food.