Emmer, a cereal to be rediscovered
Emmer is a protagonist on our tables again, and this is due to the growing spreading of organic farming, apart from the attempt to enhance marginal land, unsuitable for the intensive cultivation of other cereals.
Above all we have rediscovered its exceptional organoleptic and nutritional properties.
Undergoing no particular treatment, our emmer reaches the consumers’ tables with its exceptional properties wholly unchanged:
– gives a good supply of fibre, proteins and mineral salts (420mg of phosphorus and 440mg of potassium in 100g of edible product. Source Inran);
– has less gluten than other cereals;
– has a low glycaemic index and therefore it is recommended in diabetics’ diets;
– the bran and oils in its germ make it a valuable help in guaranteeing correct intestinal functionality.
|These are the average nutritional values referred to 100g|
|of DEHUSKED EMMER in grains to be cooked|
|Saturated fatty acids||2,5 g
of which sugars