KAMUT®-Grain
Origin: |
KAMUT® is said to have been cultivated by the ancient Egyptians. | ||||||||
| Appearance: | Large, roundish grains, yellow in colour | ||||||||
| Taste: | Mild and nut-like | ||||||||
| Uses: | Like Wheat and Spelt-Wheat, KAMUT® can be used to make breads or cakes and the like. It adds a mildly nut-like flavour and juiciness, since its starch slows down the drying-out of the baked dough. Recipes are available at: www.Kamut.com |
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| Contents: | KAMUT® is called a high-energy cereal because of its high amounts of unsaturated fatty acids, easily digestible carbohydrates and valuable protein. 200 g of KAMUT® bread supply the body with the dose of selenium that it needs daily. Minerals like iron, magnesium, phosphorus, potassium and zinc add to its merits. Additionally, for some persons suffering from wheat allergy, KAMUT® seems to be "the wheat you can eat". In fact, in a clinical test 70% showed either no or a slowed allergic reaction. However, it does contain gluten and is botanically related to wheat. Finally, KAMUT® is cultivated according to the standards of organic cultivation: pesticides and other chemical additives are not used. |
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