Triticum vulgare synonymous with T. aestivum is known as common wheat, the most widely grown crop in the world. High in carbohydrates, proteins, and vitamins B and E, it is used in a number of different kinds of bread and baked goods and also, is an important source of energy. When eaten as the whole grain, wheat is a source of multiple nutrients and dietary fiber. Wheat grains and its fractions contain significant level of many phytochemicals, such as phenolic acids (ferulic and vanillic acids), carotenoids and α-tocopherol are beneficial in curing many disorders.