Wheat is a kind of grass widely planted because of its seeds, and cereal grains are the staple food in the world. There are many wheat species that make up the genus Triticum; Triticum. T. aestivum is widely planted.

Archaeological records show that wheat was first planted in the fertile crescent region around 9600 BC. In Botany, wheat kernel is a kind of fruit called caryopsis.

Wheat has more land area than any other food crop (220.4 million ha, 2014). The world trade in wheat is greater than the sum of all other crops. In 2016, the world's wheat output was 749 million tons, becoming the second largest grain producer after corn. Since 1960, the world's output of wheat and other grains has tripled and is expected to grow further in the middle of the 21st century. Due to the unique viscoelastic and adhesive properties of gluten protein, the global demand for wheat is increasing, which promotes the production of processed food. Due to the worldwide industrialization process and the Westernization of diet, the consumption of processed food is increasing.

Wheat is an important source of carbohydrates. Globally, it is the main source of plant protein in human food. Its protein content is about 13%, which is relatively high compared with other major grains, but its protein quality is relatively low in providing essential amino acids. When whole wheat is eaten, wheat is the source of many nutrients and dietary fiber.

In a small part of the general population, gluten (the main component of wheat protein) can cause celiac, non celiac gluten sensitivity, gluten ataxia and herpetic dermatitis.