Triticum aestivum, commonly known as bread wheat or common wheat, is an example of a high-yielding variety of wheat developed during the Green Revolution. It belongs to the family Poaceae (grass family) and the genus Triticum. It is an annual grass species that is widely cultivated for its edible grains. It contributes significantly to global calorie consumption and is an important source of vitamins (B vitamins), minerals (iron, magnesium, and zinc), carbs, proteins, and dietary fiber in the diets of humans