Abstract:Black wheat is a functional cereal cultivated through distant hybridization of wheat and rye. It is not only rich in nutritional components such as proteins，dietary fiber，vitamins，and minerals，but also contains plant secondary metabolites including anthocyanins，phenolic acids，and flavonoids，exhibiting bioactivities such as antioxidant，blood glucose regulation，anti-cancer and antimicrobial effects. This paper reviewed the studies on nutrients，active components，and bioactivities of black wheat in the past five years worldwide，further summarized its application and research progress in the development of nutritional foods，including traditional staple foods，snack foods，fermented foods，and solid beverages，aiming to provide references for the high-value utilization and product development of black wheat.