The article reviews the significant contributions of wheat to human diets and health. Wheat is the third most important crop globally, with an average annual production of about 680 million tons. It is cultivated in a wide range of climates and is increasingly consumed in new markets. The major wheat species are *Triticum aestivum* (hexaploid, or common/wheat bread) and *T. turgidum var. durum* (tetraploid, or durum wheat). Wheat is a major source of energy, proteins, dietary fiber, and other nutrients. The UK National Diet and Nutrition Survey shows that cereals and bread are the primary sources of energy and dietary fiber for all age groups. Wheat also contributes significantly to the intake of protein, B vitamins, and iron. The article discusses the composition of wheat grain, including protein, carbohydrates, and phytochemicals, and their health benefits. Protein content varies from 7% to 22% of dry weight, with lysine being the limiting amino acid in wheat grain. Carbohydrates, primarily starch, account for about 60-70% of the mass of wheat grain. Wheat contains significant amounts of dietary fiber, including cell wall polysaccharides, lignin, fructan, and resistant starch. The article also explores the health benefits of wheat fiber, such as improved gut health and reduced risk of certain cancers. Additionally, it discusses the role of phytochemicals like phenolics and terpenoids in wheat, highlighting their potential health benefits. Overall, the review underscores the importance of wheat in global diets and its potential to contribute to human health.The article reviews the significant contributions of wheat to human diets and health. Wheat is the third most important crop globally, with an average annual production of about 680 million tons. It is cultivated in a wide range of climates and is increasingly consumed in new markets. The major wheat species are *Triticum aestivum* (hexaploid, or common/wheat bread) and *T. turgidum var. durum* (tetraploid, or durum wheat). Wheat is a major source of energy, proteins, dietary fiber, and other nutrients. The UK National Diet and Nutrition Survey shows that cereals and bread are the primary sources of energy and dietary fiber for all age groups. Wheat also contributes significantly to the intake of protein, B vitamins, and iron. The article discusses the composition of wheat grain, including protein, carbohydrates, and phytochemicals, and their health benefits. Protein content varies from 7% to 22% of dry weight, with lysine being the limiting amino acid in wheat grain. Carbohydrates, primarily starch, account for about 60-70% of the mass of wheat grain. Wheat contains significant amounts of dietary fiber, including cell wall polysaccharides, lignin, fructan, and resistant starch. The article also explores the health benefits of wheat fiber, such as improved gut health and reduced risk of certain cancers. Additionally, it discusses the role of phytochemicals like phenolics and terpenoids in wheat, highlighting their potential health benefits. Overall, the review underscores the importance of wheat in global diets and its potential to contribute to human health.