Wheat stands out as a primary grain crop, and mastering effective wheat planting techniques is crucial for achieving high yields.

Nitrogen, a constituent found in cell protoplasm and chlorophyll, is crucial for stimulating the development of wheat roots, stems, and leaves. Ample nitrogen enhances leaf area and organic matter accumulation.

Phosphorus, an essential element in the cell nucleus, contributes to cell synthesis reactions and normal sugar and nitrogen metabolism.

Phosphorus deficiency affects wheat profoundly, causing setbacks in root development, decreased tillering, dark green or purple leaf coloration, delayed maturation, and, in the end, a decline in both grain weight and quality.

Potassium enhances photosynthetic efficiency, boosts nitrogen and phosphorus absorption, and improves cellulose and lignin content in the body, strengthening stalks and resistance to falling.

Adequate potassium fertilizer not only ensures nutrient supply but also enhances drought resistance by improving leaf water potential and water-holding capacity.

Moving on to seed selection, high-quality wheat varieties are paramount. Opt for a generation of wheat as seed to achieve an optimal acreage of around 1000-1200 pounds in the second year.

Before sowing, mix the seed to prevent pest damage. Pay attention to moisture levels, ensuring it's not excessively high to maintain smooth seeding and proper seeding amounts per acre.

Thoroughly mix the seeds with pesticides to protect against insects, and allow the mixed wheat to slightly dry at the end of the process.

Wheat is a staple food for a third of the world's population, and its grains are milled to obtain flour.

Depending on the processing precision, each flavor has varying nutrient content.

Standard flour retains more germ and outer membrane, making it nutritionally superior, especially in regions where pasta is a staple.

Fine white flour, processed with the highest precision, has less germ and outer membrane, resulting in lower nutritional value.

However, it contains less fat, ensuring easier preservation and higher digestive absorption rates than standard flour.

By adopting a rational flour processing approach, wheat germ—an exceptionally nutrient-dense component—can be extracted.

With a protein content of up to 30%, fat content of 13.9%, and significantly higher levels of vitamins and minerals than flour, wheat germ offers various health benefits.

It is rich in vitamin E, thiamin, riboflavin, calcium, magnesium, zinc, and polyunsaturated fatty acids, contributing to increased cell vitality, improved brain cell function, enhanced memory, anti-aging, and prevention of cardiovascular disease.

Additionally, wheat bran, rich in crude fiber, vitamins, and minerals, further complements the overall nutritional profile.