COMPARATIVE CHARACTERIZATION OF THE CEREAL PLANTS – TRITICUM TURGIDUM SUBSP. MONOCOCCUM, TRITICUM TURGIDUM SUBSP. DICOCCUM, TRITICUM AESTIVUM SUBSP. SPELTA AND COMMON WHEAT

Abstract

This article examines the energy and nutritional qualities of common wheat and ancients form of wheat - Triticum turgidum subsp. Monococcum, Triticum turgidum subsp. Dicoccum and Triticum aestivum subsp. Spelta. A typical feature for those forms is that they are unpretentious to the soil, resistant to major diseases and pests. They are distinguished from ordinary wheat in the following parameters: higher percentage of protein; greater amount of fiber, minerals and vitamins /twice higher contents of Vitamin A; vitamins B; calcium, phosphorus, iron, zinc and others/; they do not contain cholesterol. The gluten amount is minimized and it does not cause allergic reactions in people suffering from celiac disease /in which the specific protein is not digested, in this case - gluten/.