2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The kamut is an ancient Egyptian wheat found in the Egyptian pyramids, which has a history dating back 3,000 years. It is believed that this variety bears the ancient Egyptian name for wheat - "kamut". Kamut appeared on the table of the Americans only in 1980, and in Bulgaria it is still not very popular.
The nipples of kamut resemble those of wheat, but are 2-3 times larger than hers. The advantages of kamut over wheat are numerous, so this ancient variety is gaining more and more popularity among lovers of healthy eating.
Composition of kamut
Kamut has approximately 40% higher protein content than common wheat. It contains a high amount of amino acids, lipids and fiber.
Kamut is rich in potassium, magnesium, iron, phosphorus, zinc, manganese, selenium, vitamin B1, vitamin B6, vitamin E. Kamut stands out among other cereals with its low gluten content. Ancient wheat contains 16 amino acids and is richer in vitamins than wheat.
100 g raw kamut contain 337 calories, 70 g of carbohydrates, 2 g of fat, 9 g of fiber, 15 g of protein, 6 mg of sodium.
Selection and storage of kamut
As mentioned, kamut is not very popular in our country. For this reason, it is not found in all stores, but only in specialty and organic stores.
500 g of kamut costs about BGN 6. The manufacturer and expiration date must be clearly mentioned on the label. The kamut is stored in a dry and ventilated place, away from direct sunlight.
Kamut in cooking
Recommended kamut to soak overnight before cooking. The kamut is boiled in water in a ratio of 1: 4. Boil for about 40 minutes. If not soaked in advance, the cooking time is increased to 45-50 minutes.
Wholemeal flour is prepared from kamut, which in turn is suitable for making pasta, biscuits, bread, cookies, biscuits and more.
Kamut flour can be combined with other flours (for example kamut and wheat in a ratio of 1: 3). Best combined with oatmeal, spelled, barley, wheat. Quality flour cannot be prepared from kamut on its own, it is best to combine it with other types of flour.
Boiled and cooled kamut is a great component of a variety of healthy salads. An ideal breakfast is boiled kamut with butter and cheese. Kamut is suitable for germination. In general, kamut grains can be prepared as rice - to be added to salads and soups, to be used instead of breakfast cereals.
It is suitable as an addition to vegetable dishes, as it is necessary to cook in advance. Kamut can be used to make pastries and cakes with a golden color and a nice buttery taste.
Benefits of kamut
The gluten content in kamut is relatively less than in wheat. This makes it suitable for consumption by people with gluten intolerance, but nevertheless it is recommended to consult a doctor beforehand.
Unlike most cereals, kamut has a low degree of oxidation, which is why it retains much of its nutritional qualities even after digestion and heat treatment.
It's considered that kamut reduces the risk of developing type 2 diabetes and cardiovascular disease. The results of some new research show that the consumption of kamut reduces the chance of developing cancer.
Kamut improves the activity of the digestive system and is suitable for consumption by people who want to lose and control their weight. Stimulates metabolism. Consumption of kamut provides the body with a sufficient amount of energy. Ancient wheat is easy to digest.
Kamut has excellent antioxidant properties due to its high selenium content. Kamut is not genetically modified, and its original properties have been preserved for years. It is suitable for consumption by children over 1 year of age.
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Culinary Use Of Kamut
Kamut is the latest superfood. The name comes from Ancient Egypt, where this variety of wheat was known thousands of years ago. It resembles einkorn, and to this day has preserved intact its nutritional qualities. At the moment it can be found only in organic stores.
Kamut - Ancient Egyptian Wheat
Kamut is an ancient type of Egyptian wheat. It was also known to the builders and users of the pyramids, as its remains are found there. This makes it more than 3000 years old. The name itself - kamut, is the ancient Egyptian name for wheat.
Einkorn, Spelled And Kamut - An Alternative To Wheat
The names of some types of wheat products, such as one and two grains einkorn, sepelta and kamut , until recently mentioned only by archaeologists and some more extravagant agronomists. Today, due to the threat of world hunger, they are back on the agenda.
Healthy Recipes With Kamut
Kamut is a cereal known since the time of Ancient Egypt. Today it is gaining popularity again because it does not contain gluten and has excellent nutritional qualities. Kamut is delicious and goes best with vegetables and legumes. The grains of kamut are twice as large as those of wheat.
Health Benefits Of Kamut
Kamut or also called Egyptian wheat is a tasty addition to the daily diet. Kamut is a large grain that can be ground into flour, flaked or cooked like rice. This cereal is sold freely and can replace wheat flour, as it is found in the form of dry grains, bread, biscuits and others.
