Wheat is one of the major agricultural crop species in the world. It is grown throughout the world and contributes substantially to the human diet. Whole wheat is a rich source of one of the most powerful antioxidants that occurs in food - vitamin E. But vitamin E works better with the naturally occurring cofactors than in isolation. Wheat is an excellent source of fiber and many critical B-vitamins when used in its entirety, including the bran, germ, and endosperm. Wheat germ is one of the richest sources of vitamin E if used when freshly milled, before oxidation takes place. Whole wheat flour is rich in B-vitamins, vitamin E and protein, and contains more trace minerals and dietary fiber than white flour. It also contains about five percent fat. Whole wheat is high in protein, calcium, phosphorus, and thiamin and is a good source of several other minerals like selenium. Whole wheat contains about 175 micrograms of chromium per 100 grams while refined flour contains only 23. White flour may cause a depletion of body chromium just as does the refined sugar. Whole wheat contains the bran and germ of the grain, and refined is flour without the bran and germ. Whole wheat flour is higher in protein than white flour milled from the same wheat. Reports that eating whole grains is associated with a lower risk of heart disease might be explained in part by the high concentration of betaine in whole grains. White bread is milled from only the endosperm, and does not include the bran and germ. White flour is made just from the soft endosperm of the wheat grain and is typically bleached for a whiter color. Whole wheat is nutritionally superior to refined flour. It is richer in protein, minerals, vitamins and antioxidants and lowers the incidence of obesity and a lot of diseases like cancer, diabetes and hearth diseases. Whole wheat is better than white bread because it doesn't have all the nutrients removed. But remember that it has just as many