In wheat contains starch (60%), proteins (up to 22%), fat, fibre, phosphorus, potassium, calcium, magnesium, b vitamins, E, PP. The digestibility of the protein in this grain is high – up to 95%. First of all, the grain of wheat used to produce flour, which is prepared bread and many other foods. Wheat bread has a wonderful taste and is superior to bread made from flour of all other cereals in nutritional value. In the baking industry the most valuable varieties of soft wheat. Solid is used for the manufacture of macaroni, high quality pasta. Furthermore, from the grain of this wheat get cereals - semolina, couscous, bulgur, triticale, wheat.Semolina is wheat flour. The culinary opportunities of the monkey is huge: in addition to a beloved semolina, making dumplings, puddings, jellies, puddings and pies. Couscous is a special wheat for the production of which the milled wet grain wheat rolled into small balls and then dried. Couscous is widespread in Asia and Africa. Bulgur is obtained from millet grains of wheat, in the rump thanks to special technology saved a large part of the nutrients. Bulgur is very popular in the cuisine of the Eastern countries. It can be air pilaf and other dishes.Wheat, or krupchatka, obtained from granules of wheat flour. Fine wheat flour boiled, as porridge, in salads, make rice, bake the pastry.Specially treated wheat flour to get protein-rich cereal for Breakfast. Sprouts of wheat are considered to be a very valuable product for health. Grains of wheat used for the production of feed for domestic animals. Waste bran and wheat also are fed to livestock. Made of straw paper, cardboard, mats, it is lined with pens for animals on farms. A grain of wheat to produce alcohol, starch.Industry demanded the adhesive and viscous properties of wheat flour. It is used as an additive to drilling fluids in the oil filler is a water resistant impregnation and binder in the manufacture of drywall.