Description

Organic Cereals – Emmer from Switzerland

Emmer, ancestor of wheat and spelt, is one of the oldest arable crops in the world. Its origin dates back approximately 60,000 years.

This robust and frugal ancient cereal lends itself well to organic farming. As with spelt and small spelt, the grain remains in the husk during harvest.

History

The ancestor was the emmer a cross with the wild grasses of triticum Urartu and Chenopodium (crow’s feet grass). Emmer grows in the Nile region and Mesopotamia (Turkey, Syria and Lebanon to Israel and Palestine). In the Mesolithic, spelt, starch and barley were the most common cereals in Switzerland. In the Bronze and Iron Ages, these became starch and spelt. Spelt is the result of crossing soft wheat with starch.

Botany

The ears of emmer peel naturally when they ripen. This is an original feature of wild cereals. Starch spikelets contain 2-3 flowers and 2-3 grains. Emmer grains are always translucent: these grains are generally harder than floury grains that give a more adherent and sandy flour.

It is an ancestral cereal recognized by our body and containing codifications of mitochondrial DNA constituting the proteins (amino acids) necessary for the construction of our organs.

Nutrition

Nutrition for one cup (182 g):

Calories 151

Calories from fat 4

Total fat 0.4 g 1

Saturated fat 0.1g 0

Polyunsaturated fats 2.3mg 1.4% 0

Monounsaturated fat 1mg 1.4% 0

Cholesterol 0mg 0% 0

Sodium 9mg 0% 0

Potassium 123.76 mg 3.9% 3.1

Carbohydrates 35.9g 10% Carbohydrates

Fiber 8.2g 33

Sugars 0.25g

Protein 4.2g

Vitamin A 0%

Vitamin C 0%

Calcium 3.1%
Iron 10% – Iron 10