Wheat: Plant Strong Protein

By Craig T. Hunt, RDN

April 8, 2020

Wheat cultivation stretches back about 12,000 to 14,000 years. It was brought to America in the early 17th century and reached the Great Plains by the mid-1800s. In the early 1900s, my great-grandfather farmed wheat in Washington state using a team of horses for planting and harvesting.

Recently, the Harvard School of Public Health has stated that wheat has the lowest carbon greenhouse gas emission of all major plant and animal food sources. Wheat contributes more total protein to humans than any other food source, and the World Resource Institute awarded wheat the highest scorecard rating for the lowest carbon footprint per gram of protein, outscoring rice, soy, corn, nuts, and all meat sources.

Not everyone can enjoy the many nutritional benefits of wheat, as 1 percent of the population has Celiac’s disease, an auto-immune condition that requires avoidance of all gluten-containing foods. For most people, however, whole wheat provides important sources of B-vitamins, minerals, and fiber.

Globally, billions of people enjoy wheat products, like Chinese slurping wheat noodles, Germans biting into pretzels and sipping beer, and the French with theirbaguettes and glorious pastries. With its low carbon footprint, and global availability, it’s no wonder wheat continues to be one of the most important food sources.