Introduction:
Kamut is one of the oldest cultivated cereals. The grains are significantly larger and more nutritious than wheat from conventional agriculture. The golden-yellow grain tastes nutty and mild.
Use/Preparation:
The grain can be used instead of wheat or spelt in the form of whole grains, flakes, couscous, semolina or flour. Kamut can be prepared for baking, in casseroles, roasts, as sprouts or as a side dish like rice.
Health:
With 30-40% more protein than modern varieties, the ancient grain can serve as an excellent source of protein. Zinc, phosphorus, magnesium and vitamins E, B1 and B2 are found in kamut.
Alternatives:
Other grains such as spelt or emmer are similar to kamut in taste and nutritional values. Gluten-free alternatives that are equally rich in protein and nutrients are amaranth, quinoa, rice or buckwheat.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 337/1410 |
| Fat | 2,1 g |
| Healthy fatty acids | 0,2 g |
| Carbohydrates | 70,6 g |
| Sugar | 7,8 g |
| Protein | 14,5 g |
| Salt | 0 g |
