Gehu Ke Bare Me Puri Jankari Hai aapke pass

Gehu, yaane ki wheat, ek pramukh anaj hai jo ki bahut saari jagahon par ugaya jaata hai. Yeh ek bahut hi mahatvapurn anna hain jiske saath kee tarah ke bhojan banae jaate hain, jaise ki roti, parathe, naan aur bread.

Gehoon ko prakritik roop se ugaya jaata hai aur yah poore vishv mein aam taur par khaya jaata hai. Iska upyog khane ke alava daaru banana, chara banana aur aushadhi banaane ke liye bhi kiya jaata hai.

Gehoon kee khetee ke lie mausam bahut mahatvapurn hai. Yeh garm mausam ko pasand karta hai aur adhik maatra mein baarish ka hona bhi zaroori hai. Gehu ke beej pratyek varsh fasal kee shuruaat mein boe jaate hain aur isake baad ise niyamit roop se paani aur poshan dene ke lie dekha jaata hai.

Gehoon ek mahatvapurn poshak tatva hai, jo aapake shareer ke lie bahut mahatvapurn hai. Yeh poshak tatvaon ki bahut saari shaamil hai, jaise ki karbohydrats, protein, tatv, vitamin aur mineral. Gehoon se bane bhojan ke sevan se aapake shareer mein urja ka star badhata hai aur aapako din bhar tak bharpur urja deta hai.

Isake alaava, gehoon kee aushadhi ke roop mein bhi bahut adhik mahatv hai. Gehu se prapt kuchh tatv sharir ke lie bahut mahatvapurn hai, jaise ki magnesium, jo dil kee bimariyon ko rokane mein sahayak hai, seleniyam, jo cancer ke khilaaf ladane mein sahayak hai, aur phytochemicals, jo aapake shareer ko rog-pratirodhak shakti dete hain.

In sabhee kaaranon se, gehu ek bahut mahatvapurn anaj hai, jise hamen apne bhojan mein shaamil karana chaahie.

Gehu ka vaigyanik naam

Gehu ka vaigyanik naam “Triticum aestivum” hai.

Gehu ko kab boya jata hai

Gehoon ki fasal ki boai samay par nirbhar karti hai mausam ki sthiti par. Generally, gehu ki boai sardi ke mausam mein hoti hai jabh bijo ko thandi aur sukhki jagah par rakha jaata hai, jaise November ya December mein. Fasal ki samay par boai hone se pahle, bhumi ko acche se tayyar kiya jaata hai aur phir bij bote jaate hain. Iske baad, paani aur urvara dete rahna jaroori hota hai taaki fasal acche tarike se ug sake.

Gehu kab kata jata hai

Gehu ki fasal ko kataane ka samay bhi mausam ki sthiti par nirbhar karta hai. Gehu ki fasal kee kaataye ka pramukh roop se mausam par nirbhar karatee hai. Gehoon kaatane ka sabase uttam samay hote hain jab fasal poori tarah se pak jati hai aur beej ka paripakaw ho jati hai. Is samay gehu ke daane sukhe aur bhuree ho jaate hain aur dharti se alag hote hain. Yeh samay samanya roop se April aur May ke aas paas hota hai. Is samay gehu ki fasal ko katakar, use sukhakar aage ke upayog ke lie store kiya ja sakta hai ya phir usaka prayog bhojan ke lie kiya ja sakta hai.

Gehu kitne din me taiyar hota hai

Gehoon ki fasal ki taiyaar hone ka samay uske boone ke samay se lekar use katane ke samay tak hota hai. Gehoon ki fasal taiyaar hone mein lagbhag 4-5 mahine ka samay lagta hai. Is samay mein, bijo se gehu paida hota hai, jise paani aur urvara ke saath poshana ki jarurat hoti hai. Gehoon ki fasal lagabhag 100-120 dinon mein poore roop se vikasit ho jaati hai. Iske baad, gehoon ki fasal ko kaat kar sukhaya ja sakta hai ya phir seedhe bhojan ke lie upayog kiya ja sakta hai.

Gehu ki pramukh kisme

Gehoon (wheat) duniya bhar mein bahut saare prakar ke hote hain, lekin pramukh roop se unmein kuch pramukh kismon ko shamil kiya jaata hai. Kuch pramukh gehu kismein nimnlikhit hain:

1. Common wheat (Triticum aestivum) – Yeh sabse pramukh gehu kismein hai, jo duniya bhar mein sabse jyada ugaya jaata hai. Iske beejon se mota aur safed atta banaaya jaata hai, jo ki roti, naan aur parathe ke banaane ke liye istemaal hota hai.
2. Durum wheat (Triticum durum) – Yeh gehoon ka prakar khaas taur par pasta ke banaane ke liye istemaal kiya jaata hai. Iska beej bade aur saaf hote hain aur isse katai aur sukhane mein adhik samay lagta hai.
3. Emmer wheat (Triticum dicoccum) – Yeh gehoon ka prakar bahut puraana hai aur iska upyog aj bhi kuchh deshon mein pasta, bread aur beer banane ke liye hota hai.
4. Spelt wheat (Triticum spelta) – Yeh gehu ka prakar bhi bahut puraana hai aur aj bhi organic food ke liye upyog kiya jaata hai. Iske beej mote aur khurdure hote hain aur isse mota aur khasta atta banaaya jaata hai.

Ye the kuchh pramukh gehoon kismein, jo duniya bhar mein sabse jyada upyog kiye jaate hain.