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Also known as Khorasan wheat, Kamut is an ancient Egyptian grain used for baking. It primarily consists of large kernels that can be ground into flour, processed into flakes or cooked in the same manner as rice or barley. Kamut can be substituted for wheat flour in baked goods or added to soups, pilafs or stews. It is low in fat, and cholesterol-free. Here are some additional health benefits to Kamut:
Dietary fibre: As a great source of fibre – one cup of cooked Kamut provides 17 per cent of the daily fiber required for men, and 27 per cent for women. Meeting your daily fibre needs means you lower your risk of obesity, stroke, heart disease, high blood cholesterol, diabetes and helps maintain good digestive health.
Selenium and manganese: Kamut provides an excellent source of the essential minerals selenium and manganese. Both minerals function as antioxidants, which mean they protect you from genetic mutations and cell membrane damage caused by free radicals.
Magnesium: With great levels of magnesium, Kamut helps maintain your teeth and bones. It also triggers the activity of enzymes, and regulates the body's levels of vitamins and minerals like copper, vitamin D, potassium and zinc.
Protein: A great source of protein, especially for those who live a meatless diet, Kamut is higher in protein than wheat. One cup serving of cooked Kamut provides 22 per cent of the recommended daily allowance of protein for the average adult; helping your body with oxygen transport and immune function.