Einkorn is a wheat that people ate since the time of the Egyptian pharaohs. Rich in protein, einkorn is an extremely strong antioxidant and bioproduct with good healing properties. True medicinal food, relatively weakly affected by the climatic conditions in which it is grown.
Einkorn (Triticum monococcum L.) is the oldest species in the group of covered or non-essential wheat.
To this group belong the two-grained einkorn, as well as the spelled. During the wheat harvesting process, the stalk is broken, while the grain itself remains intact, stored under the four layers of husks.
Einkorn classes are subjected to special processing, which further increases the cost of processing, but turns it into a good organic product.
On the other hand, it is a crop that is slightly dependent on climatic conditions, which makes it relatively easy to grow. The Greeks called einkorn “tiphe”, the Turks “siyez”, and the Russians – orchish or hemisphere, for the French and Italians it is simply “the little spelled”.
The history of einkorn dates back to ancient times – archaeologists claim that this wheat was consumed more than 15,000 years ago in the lands around the Nile Delta.
The Thracians used single-grained einkorn – evidence in support of this claim was found in Thracian mounds.
It is no coincidence that ancient wheat is considered one of the healthiest foods, as sprouted grains are carriers of ready-to-digest vitamins, enzymes and minerals.
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Nutritional composition of einkorn :
| Nutritional composition (100 g) |
| Calories = 338 |
| Calories from fat = 22 |
| Total fat = 2.43 g |
| Cholesterol = 0 mg |
| Total carbohydrates = 70.19 g |
| Fiber = 10.7 g |
| Sugars = 6.82 |
| Protein = 14.57 g |
| Water = 11 ml |
Health benefits of einkorn consumption
Einkorn is extremely rich in vitamins A, B and E, proteins and minerals (zinc, magnesium, manganese, phosphorus).
Vitamin E plays a protective role for the cardiovascular system, supports the function of the gonads, and is also a relatively good antioxidant – helps to quickly remove free radicals from the body.
Minerals, in turn, also contribute to the normal physiological state of the body.
Approximately 100 g of einkorn sprouts are needed to meet the body’s daily needs.
The high content of magnesium makes einkorn an extremely useful food for sports people and especially those who suffer from muscle cramps and sprains.
Last but not least, this type of wheat is more tolerable for people who are intolerant to gluten and cannot consume white flour. Although it contains gluten, studies have shown low toxicity in patients with celiac disease.
This is yet to be confirmed by more research over a long period of time. Folk healers recommend the consumption of einkorn in conditions such as colitis, neurosis, thorns, as well as to increase the body’s resistance.
Healthy risk when eating einkorn
There is no evidence of adverse effects from einkorn consumption.
Culinary ideas with einkorn
Ground, einkorn can be successfully included in the preparation of various types of dough.
With it you can easily and quickly prepare delicious cookies that will be not only dietary, but also real immunostimulants.
Einkorn bread
Initially, a leaven is prepared, which includes 1 cup of wholemeal flour and 1 cup of warm water, which are mixed and left to stand for 36 hours, stirring the resulting slurry at certain intervals.
Prepare bread dough in advance, which consists of 300 g of wholemeal flour and 150 ml of water. The yeast is mixed well with the flour and water, and left to rise for approximately 8 hours at room temperature.
Basic bread dough:
- 400 g einkorn flour
- 2 tsp salt 100 ml of water
Add einkorn flour, salt and water to the pre-prepared dough and knead well.
The finished dough is placed in a greased pan and left to rise (about 1 hour). Bake in a preheated oven to 200 ° C.
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