Kamut is a highly nutritious ancient form of wheat.
Kamut contains a unique type of gluten which is often tolerated by people who cannot tolerate common wheat. Kamut is considered superior in nutritional value to modern hybridized wheat. It is also higher in potassium and protein than modern wheat. Kamut is delicious whole or ground into flour. Because it is a relative to Durum wheat, kamut flour makes delicious pasta. The buttery flavor of kamut makes it wonderful when cooked as a whole grain, flaked for cereal or milled for flour.
Kamut contains more fatty acid and approximately 30% more protein than wheat. It is a good alternative for those with wheat allergies because the chewy texture and nutty flavor is very similar even though many of the properties are different. Kamut is also high in fiber as well as an excellent source of essential minerals, including magnesium and zinc as well as the antioxidants manganese and selenium.
Kamut is most often boiled until it is tender and used as a base for salads, casserole and soup. Ground or processed kamut can be mixed into a porridge-like breakfast cereal and pairs well with fruit and yogurt. -
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