Kamut is a trade name for khorasan, an ancient grain from the area of the fertile crescent, and is related to durum wheat. Kamut is higher in minerals than ordinary wheat, and contains up to 65 percent more amino acids and 40 percent more protein according to R. M. Quinn, in "Perspectives On New Crops and New Uses." It is higher in fatty acids, and so provides more energy than common wheat.
Kamut History
Kamut has always been grown in the middle east in small crops. The modern crop comes from a batch of seeds brought to the U.S. in 1949 by a soldier who had served in Egypt. A farmer in Montana planted the seeds as a novelty, however there wasn't much interest until 1986, according to Kamut.com. Once the natural foods industry took interest, kamut was more widely grown.
Uses
Kamut outperforms ordinary wheat in times of drought, which makes it an ideal crop in more arid agriculture areas. The grains are generally higher in protein than ordinary wheat. Products made with kamut are sold primarily in health food and specialty stores. It is used in pasta and noodles, bread, snacks, cereal, pastries beer and grain coffee. Kamut is also sprouted to make wheat grass juice.
Nutrient in Kamut
One cup of uncooked Kamut grains contains 627 calories, 27 g. of protein, 4 g. of fat, 17 g. of fiber, 15 g. of sugar, and 97 g. of starch. It also contains 8 mg of iron, 45 mg of calcium, 249 mg of magnesium, 718 mg of phosphorus and 830 mg of potassium. 12 mg of niacin, 48 mg of choline, 19 IU of vitamin A, 1 mg of vitamin E. One cup of Kamut grains, cooked in three cups of water for three hours, makes four servings.
Wheat Nutrients
A cup of soft white wheat berries contains 571 calories, 18 g of protein, 3 g of fat, 21 g of fiber. It also contains 9 mg of iron, 57 mg of calcium, 151 mg magnesium, 675 mg of phosphorus and 731 mg of potassium. As for vitamins, it contains 8 mg of niacin, 15 IU of vitamin A and 2 mg of vitamin E. One cup of wheat berries cooked in three cups of water for two hours makes four servings.
Member Comments