The purpose of the study is to study the content of total protein and its individual fractions in the grain of spring wheat of the Kinelskaya Jubilee variety to determine the balance of the economic complex. Sowing of spring wheat was carried out in the spring after plowing to a depth of 20-22 cm, the weight of the sown seeds was 180 kg /ha. On average, over the years of the study, a grain yield of 2.59 t/ha was obtained, the weight of 1000 grains was 39.2 g. The isolation of individual protein fractions from one gram of grain and the determination of protein in them showed that albumins contain 37.1%, globulins – 9.8%, prolamins – 29.3%, and glutelins – 23.8%. The obtained results show that the ratio of the sums of low molecular weight fractions of albumins and globulins to the sum of high molecular weight prolamins and glutelins is 1:1.1, and the gluten proteins of the prolamine fraction to the glutelin fraction is 1.2:1, which characterizes flour obtained from the grain of spring soft wheat of the Kinelskaya Jubilee variety as flour with high baking properties. The determination of the total protein content in the grain was equal to 14.2%. The amount of sugars in the grain turned out to be 1.72%. The indicator of the efficiency of nitrogen absorption and its use in yield and protein content is the nitrogen content in grain, which was 2.42%. The values of protein and nitrogen removal with harvest, as well as nitrogen with protein and the sum of sugars are interrelated indicators that give an idea of the balance of the C:N ratio, a comparison between energy products represented by carbon, often glucose, carbohydrates and protein building material represented by nitrogen.