Similarities and differences between wheat and rye in appearance, composition and use

Wheat

When talking about how rye differs from wheat, we must first provide information about these crops. So, wheat is one of the most popular cereal plants. It can be grown for one or two years. As a rule, it reaches a height of thirty centimeters to one and a half meters.

This plant belongs to the “three breads of humanity.” Since wheat can be different (hard and soft, spring and winter), it is widely used on the farm. This plant is used in the food and medicinal industries. Bakery products, pasta, cereals and animal feed are all made from wheat. In addition, individual parts of the spikelet are used to create alcohol, immunomodulators and rejuvenation products.

This plant is first mentioned in the Gospel and some divine parables. Perhaps this influenced such a respectful attitude towards this culture. It is believed that it began to be transformed into an agricultural plant around 8-6 thousand years BC. Currently, there is a huge variety of wheat varieties. These include both globally grown forms and local ones. Not all of them have been officially studied and included in the list of varieties of this agricultural plant.

Interesting Facts

Facts about rye you might not know:

• Rye grains are actively used in weight loss. They contain a lot of fiber, which helps to quickly satiate and satisfy hunger.
• Eating rye products reduces the likelihood of gallstones by 13%. Rye activates the movement of food into the gastrointestinal tract and reduces stomach acidity.
• Rye is an important supplier of magnesium. The production of more than 300 enzymes, including insulin, depends on this element. Rye fibers reduce the need for insulin, which is why diabetics are recommended to eat brown bread.
• Rye bread removes toxins from the body, reduces cholesterol, prevents tumor diseases and breast cancer.

Rye is a valuable food crop that can produce crops in the most unfavorable climatic conditions. This cereal plant not only serves as a raw material for the baking industry, but is also an excellent green manure that allows you to increase the yield of vegetables and root crops.

Rye

In the process of answering the question: “What is the difference between rye and wheat?” it is necessary to describe the second plant. Rye is the second most popular agricultural crop, which is also one of the “three breads of humanity.” It is widely used in the food industry. Bran bread, which is made using rye flour, is a popular dietary product whose value is recognized throughout the world. In addition, animals happily eat the sprouts of this crop.

Rye is grown one year or several years in a row. This plant reaches sixty centimeters in height. The maximum height of the crop is two meters. It can be either spring or winter.

This plant ceased to be wild about two thousand years ago. Since that time, numerous varieties of rye have appeared and are grown almost everywhere. The fact is that this agricultural crop is unpretentious to environmental conditions, and especially to cold weather. Therefore, it is grown in large quantities in Russia and Ukraine.

Plant characteristics

Both cereals can be grown in spring and winter modes. This solution allows you to get more grain with optimal use of fields. But rye is much better suited to growing in Russia. Even with a snowless winter, frost of 30 degrees is not scary for her. That is why this plant is actively grown in the northern and central regions.

A variety of areas are suitable for growing rye. This crop ripens well on both clay and sand, even if they are not rich in useful substances. The grain does not care what the acidity level of the soil is. Moreover, he will be able to make clay fields better. After rye, such areas turn out to be looser and increase their drainage characteristics.

Excessive moisture levels are not harmful to rye. It has excellent immunity against fungal diseases. But the problem is that an elongated rye stalk lies down more often than a wheat ear. This complicates harvesting and slows it down. But there are other advantages.

• Rye germinates quickly even in relatively unfavorable conditions.
• For 1 cultivated species of this cereal there are 12 wild varieties.
• The straight, hollow inside stem is covered with special bluish leaves.
• The ear grows in two rows.
• The roots of rye are very well developed, they reach a depth of 2 m. It is this property that makes it possible to obtain decent yields on poor sand.

Wheat

Wheat, regardless of the varietal group, pollinates itself. The size of the harvest is determined by climatic factors. For this plant, the duration of illumination during the day and the flow of heat are critical. Severe winter cold has a very bad effect on the condition of wheat plantings. Often, when there is little snow, winter wheat does not survive until spring.

Similarities

Of course, rye and wheat have a number of differences, but they also have similarities that are manifested in the external structure, cultivation and even history of these plants. For example:

• There are both winter and spring forms of these crops. This allows people involved in agriculture to grow crops at the most appropriate time.
• Powerful root system. The fibrous roots sink two meters into the ground.

• How is rye different from wheat? The structure of the ear. Although the ears of these plants are different, they belong to the same species. They are called complex.
• The leaves of rye and wheat are linear and narrow. The venation on them is parallel. This means that several large-sized veins are located along the leaf plate.
• The fruit of both plants is a simple, indehiscent kernel containing one seed.

They have a lot in common, but there are differences

Both wheat and rye have a structure typical of cereals . Both cultures are known in almost all countries of the world. There is even a hybrid of rye and wheat called triticale. However, there are also plenty of differences.

The region of southeastern Turkey known as the Fertile Crescent is considered the birthplace of wheat. Rye comes from the Mediterranean.

Wheat began to be cultivated much earlier than rye. Therefore, there are many varieties of this cereal. In addition, each country has its own varieties and hybrids of wheat. Numerous varieties of wheat are divided into soft and hard, spring and winter, annual and biennial. For example, in Russia, kostroma, kubanka and Altai are grown from soft varieties, and kubanka and chernokoloska from hard varieties. At the same time, all durum wheat is spring, and only soft wheat can be winter. One single cultivated type of rye is represented only by winter and spring forms. The number of varieties of this crop is much less abundant than that of wheat.

Differences in the ear

Many people are interested in the difference between an ear of wheat and an ear of rye. This question is relevant because it is in this part of these plants that the most differences can be found.

Firstly, the elongated ear of rye rests on an axis fifteen centimeters long. This strong part of the plant keeps it upright. Unlike wheat, the rye ear is tetrahedral in cross-section. There are up to three stamens on its surface, and up to five on the wheat one. The awns of rye ears are directed vertically upward, while the awns of wheat grow in different directions.

How does rye differ from wheat in appearance? Flowers. In wheat, they consist of two rows, on which there are three scales. Each of them has several stamens, a corolla, a calyx and a pistil. Wheat is a self-pollinating and wind-pollinated plant. It is able to grow in poor conditions. At the same time, it will self-pollinate under closed scales. At the same time, under good environmental conditions, it will open its scales, as a result of which it will be pollinated with the help of wind gusts. Rye is pollinated only in the second way.

What is the difference between an ear of wheat and an ear of rye? Color. Ears of rye that have not yet ripened have a bluish tint, while those of wheat have a green tint.

Features of hard and soft varieties

Durum and soft wheat have a number of botanical differences that predetermine the conditions of their growth and the quality characteristics of the flour obtained from them.

General botanical description of wheat

Wheat is hard and soft, has leaves, an ear, a grain and a fibrous root system. From the so-called growth cone, leaves appear - stem and basal. Leaf growth continues until the plant flowers and becomes fertilized.

The main stem of wheat has 7-10 leaves, side shoots - 5-8. The stem leaves are attached to the stem by a sheath.

A spike is an inflorescence consisting of a rod and spikelets. The flowers are bisexual and monoecious, located between the scales. Wheat flowers consist of a pistil and three stamens, surrounded by convex scales, internal and external. Grain is the fruit of wheat. Its components are the seed, embryo, seed coats, fertile pappus and endosperm.

Characteristics of durum wheat

Durum wheat contains a lot of gluten and organic pigments - carotenoids. The grains are glassy and hard.

100 g of durum wheat contains:

• proteins – 13 g;
• fats – 2.5 g;
• carbohydrates – 57.5 g.

The energy value of 100 g of soft wheat flour is 304 kcal.

According to GOST R 52554-2006, durum wheat is divided into two subspecies:

1. Spring hard (durum). It is divided into dark amber and light amber.
2. Winter hard.

Characteristics of soft wheat

Such varieties are also called ordinary. They are not picky about growing conditions. It withstands the vagaries of weather and imperfect soils on which it grows. That is why these undemanding varieties occupy almost all the sown areas allocated for wheat in Russia.

Soft wheat varieties are the most drought-resistant, frost-resistant and early ripening among all types of this crop.

100 g of soft wheat contains:

• proteins – 11.8 g;
• fats – 2.2 g;
• carbohydrates – 59.5 g.

The energy value of 100 g of soft wheat flour is 304-306 kcal.

According to GOST R 52554-2006, soft varieties are distinguished:

• red grain spring/winter;
• white grain spring/winter.

All of these varieties, with the exception of winter white grain, have several subspecies that differ from each other in grain color and glassiness parameters.

Biological differences of cereals

Biological differences between soft and durum wheat:

• Stem. In soft varieties the stems are thin and hollow inside, while in hard varieties they are thick-walled.
• Caryopsis. Soft wheat has grains with a mealy, glassy or semi-vitreous consistency. Color – from white to red. In durum varieties, the grain is harsh, small in size, yellowish or brown. Durum grains are elongated.

Differences in fruits

As mentioned earlier, the fruits of these important agricultural plants are caryopses. But they can also be different. Answering the question: “What is the difference between rye and wheat?”, one cannot help but talk about their form. The rye grain is long and thin, while the wheat grain is round. By its shape, you can easily determine which plant we are talking about, because it is impossible to confuse their fruits.

The rye grain has a groove that penetrates deeply into it. It is surrounded by several shells. It is known that their number is one and a half or two times higher than the number of shells of wheat grain.

The benefits of sprouted grains

Sprouted grain is healthier than dry grain, as it contains more manganese, zinc, selenium and iron. Regular consumption of fresh sprouts allows you to compensate for the lack of vitamins and minerals in the body, especially in the spring. Sprouted grains can be added to cereals, salads, soups, and eaten for breakfast with yogurt or kefir. The benefits of sprouted rye are normalization of the digestive system, improvement of the intestinal microflora, cleansing of toxins and excess cholesterol.

Sprouted grain is recommended for diseases:

• Gastrointestinal tract;
• Spleen;
• Brain;
• Endocrine system;
• Liver;
• Allergies.

Products made from rye flour can be consumed during pregnancy and breastfeeding, people with a high degree of obesity and people with diabetes. Including sprouted grains in your daily diet has a beneficial effect on vision, skin, hair, nails and teeth. Contraindications: gastritis with high acidity and gluten intolerance.

How to distinguish wheat from rye?

How is rye different from wheat? The photo clearly shows the ear of one of the most popular agricultural plants. In order to make sure that a person is dealing with rye or wheat, he can conduct a number of experiments.

• Germination of grains. It is necessary to take one grain of wheat and rye and let them germinate. Then you need to dig them up and compare the roots. Wheat has three, and rye has four.
• Watch the color of the leaves. One of the differences between these cultivated plants is the color of their leaves. In rye it is red, sometimes even bluish, and in wheat it is bright green.

• The growth of these crops is different. Rye is the tallest grain plant. True, this criterion is not the most accurate - wheat in good conditions can be as tall as rye.
• The awns of wheat are much shorter than the awns of rye, this is very noticeable in comparison.
• The rye grain is thin and long, while the wheat grain is thick, short and almost round in cross section.

Landing

Wheat yield by country of the world

Sowing is carried out using one of the following methods:

• private;

narrow row; diagonally cross.

Leave approximately 7.5 cm between rows. Many farms use cross-seeding, which allows plants to be spaced more evenly and weeds to be suppressed. When using narrow-row and cross-row methods, the seeding rate increases by 8-10%.

Sowing technologies are aimed at creating optimal stem density and the ratio of the number of grains to a unit area. Table 2 shows indicators of the structure of the winter rye crop, allowing for high yields.

table 2

To sow a field of 1 hectare, you will need from 3 to 6 million grains. Seeds are planted to a depth of 2 to 5 cm - it is determined by the humidity of the climate and soil.

The depth of planting seeds is determined by their size, sowing conditions - temperature, humidity, etc. If you deepen the grains by more than 5 cm, germination and yield decrease. Recommended planting depth at normal soil moisture:

• heavy soil – 2-3 cm;
• average – 3-4 cm;
• light – 4-5 cm.

The spacing between the beds depends on the sowing method and is:

• ordinary type – 13-15 cm;
• narrow row type – 7-9 cm.

Between the ridges during wide-row and belt sowing, 45-90 cm are left for the passage of the cultivator. When cross-seeding, row or narrow-row seeders are used, passing along and across the arable land. For elongated arable land, cross-diagonal sowing is usually used. If rye has been grown on a field for many years, then wide-row technology is more often used.

Barley

This culture unites 30 species. Barley (Hordeum sativum) is cultivated. Its appearance and structure are the same as those of rye and wheat.

There are three subspecies of barley:

• multi-row (vulgare) – three spikelets are developed,
• two-row (distichum) – the middle spikelet is developed,
• intermediate (intermedium) - up to three developed spikelets.

Barley grains contain a small amount of protein, so they are used mainly in the brewing industry. It is also used to produce flour and cereals – barley and pearl barley. Straw and greens are used to feed animals.

Countries such as Canada, North America, Europe and Asia are engaged in growing barley on an industrial scale. In Russia, barley is produced in all grain-growing regions.

Practical use

As already mentioned, the grains of these crops are used for baking bread, making pasta and producing alcohol. Rye and wheat are often included in feed for livestock and poultry (chickens, quails on farms.

Sprouted wheat grains are widely used. In medicine they are used as a wound-healing agent, as well as an immunomodulator. In cosmetology they are known as an effective anti-aging agent.

Rye germ is not used in medicine and cosmetology. However, flowering ears of rye are suitable for preparing essences used in homeopathy.

In turn, the stems (straw) of this crop are an excellent roofing material. It is rarely used these days, but is still found in agricultural buildings.

It is worth noting the special properties of bread made from wheat and rye. The first has a strengthening effect on the intestines, while the second, on the contrary, weakens. The highest quality alcohol can be obtained from wheat, but excellent kvass is made from rye.

Oats

Two types are most widespread in cultivation: common oats (Avenasativa) and Byzantine oats (Avenabyzantina).

The stem of a herbaceous plant is a hollow straw. The root system, like most cereals, is fibrous. The leaves are elongated and have a linear pattern. The inflorescence of oats is a panicle, and the fruit is a caryopsis.

The chemical composition of the grain is rich in vitamin B, calcium, iron, and phosphorus. The main place is occupied by carbohydrates, starch and protein.

Oats are widely used for processing into human food and animal feed. From its grains you can get oatmeal, oatmeal, and biscuits. Porridges made from oatmeal are recommended for dietary nutrition.

Oats are also used to prepare alcoholic drinks and mash. Oat grain is a high-quality feed for large and small livestock. The harvest of oats and other crops is used for haylage and silage.