Einkorn wheat

Einkorn wheat

Einkorn wheat (Triticum monococcum L.) is an ancient grain covered by the wheat family.

It history dates back to ancient times. It is believed that this culture has been consumed for more than 6000 years ago in the land around the Nile River.

The einkorn wheat was a favorite food of the Thracians.

It is believed that the ancient wheat is one of the healthiest foods as germinated grains are carriers of ready to absorb vitamins, enzymes and minerals, and the content of gluten is under 2%.

Einkorn wheat contains fiber, vitamin A, C and E, protein and minerals (zinc, magnesium, manganese, phosphorus).

Scientific studies show that the content of zinc in einkorn grain, produced in Bulgaria, is times greater than that produced in other countries.

Cooking tips

Folk healers recommend eating einkorn wheat in conditions such as colitis, neuroses, studs, as well as to increase the body’s resistance.

Einkorn wheat is consumed like other types of cereals. It can be added to flour, to use for sprouts or boiled as a breakfast cereal, side dish or dessert.