Triticum monococcum is one of the oldest cultivated varieties of wheat and is valuable for its high nutritional value – rich in protein, essential amino acids and antioxidants such as lutein, which promotes eye health. It contains less gluten than modern wheat, which makes it easier for some people to digest, but it is not suitable for people with coeliac disease. The high fibre content aids digestion and promotes gut health, while the minerals it contains, such as magnesium, zinc and iron, contribute to the general well-being of the body. Einkorn flour is often used in breads such as rolls, pancakes, pasta and cakes because of its nutty flavour and soft texture. However, single grain wheat flour may not be suitable for people with gluten sensitivities or allergies and, like all cereals, should be used in moderation to avoid excessive carbohydrate intake.
NOTES. The information provided here should not be interpreted as advice for treatment or other health issues.
We encourage you to make personal health decisions based on your personal experience and taking into account different sources of information.
