Wednesday, August 4, 2010

Your Canadian Authority on Imported Italian Emmer Wheat

Emmer wheat, cultivated in biblical timesImage via Wikipedia
 "Whether consumed in grain form or pasta form, Emmer (farro) has a satisfying chewy texture, dark nutty flavour, and great taste even Kamut and spelt can’t match. In fact, Emmer pasta is so exceptional, that true Italians prefer it to regular whole wheat pasta.

Rich in fiber (approx. 10%), protein (approx. 15%), magnesium, and vitamins, Emmer also becomes a complete protein source when combined with legumes, making Emmer grains and pastas ideal for vegetarians, or anyone simply looking for a plant-based high-protein food source.

Diabetics: Emmer is high in fibre and a slow-release carbohydrate.

Gluten Intolerance: Emmer's gluten structure is older than spelt's and somewhat less irritating. Most non-caeliac gluten-intolerant individuals have been able to tolerate it without difficulty." Your Canadian Authority on Imported Italian Emmer Wheat:

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