Khorasan Wheat

I have been arguing for a while against wheat. Especially refined whole wheat or flour. It has no nutrition value except empty calories. Therefore, I was reluctant to talk about wheat again. My opinion changed when I learnt the nutritional value of Khorasan wheat or Kamut. The exact origins of Kamut remain unclear. It is believed to have grown in the Fertile Crescent. It derives its name from the region of Khorasan. Legend has it that the grain was rediscovered in the tomb of a Pharaoh. I hope you are not reluctant to eat food, the origins of which are in a tomb sealed for many centuries. Perhaps its nutritional value may seduce you?

A 100 gms of Khorasan has 54 gms of carbohydrates, 2.2 gms of fat (mostly mono and polyunsaturated fats) but more importantly 14.7 gms of protein. It has significant quantities of Vitamins including B1, B2, B3, E and minerals like Iron, Magnesium, Manganese, Phosphorus, Potassium and Zinc. This is unique for grains in general and wheat in particular. Most commonly available wheat need to be fortified. Fortification in the process by which essential nutrients are added back to food artificially. You already know what I think of artificial nutrients. The only potential downside of Khorasam seems to be that it contain gluten. If you are intolerant that is.

Khorasam looks much like wheat but is twice the size. Available as flour, it can also be made into bread, including sourdough bread. For those who cook or bake you understand this to mean that the dough can stretch.

Kamut, a variant of Khorasam has been trademarked. Mack and Bob Quinn registered the trademark and specified what qualifies as Kamut. One remarkable quality was that it should be 99% free of contamination from modern wheat. I rest my case on wheat.