Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. The many species of wheat together make up the genus Triticum; the most widely grown is common wheat (T. aestivum).

Wheat is an important source of carbohydrates.  Globally, it is the leading source of vegetal protein in human food, having a protein content of about 13%, which is relatively high compared to other major cereals  but relatively low in protein quality for supplying essential amino acids. When eaten as the whole grain, wheat is a source of multiple nutrients and dietary fiber.