Abstract: Wheat is an excellent health-building food and is considered as good source of protein, minerals, B-group vitamins and dietary fiber. The quality and quantity characteristic of protein called gluten has make wheat as the principal cereal, being more widely used for the making of bread than any other cereal. Gluten makes bread dough stick together and gives it the ability to retain gas. Wheat has several medicinal virtues; starch and gluten in wheat provide heat and energy; the inner bran coats, phosphates and other mineral salts; the outer bran, the much-needed roughage the indigestible portion that helps easy movement of bowels; the germ, vitamins B and E; and protein of wheat helps build and repair muscular tissue. The whole wheat provides protection against diseases such as constipation, ischaemic, heart disease, disease of the colon called diverticulum, appendicitis, obesity and diabetes. However, the wheat germ, which is removed in the process of refining, is also rich in essential vitamin E, the lack of which can lead to heart disease. The loss of vitamins and minerals in the refined wheat flour has led to widespread prevalence of constipation and other digestive disturbances and nutritional disorders.