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Organic. Kamut wheat flakes are also known as King Tut’s flakes. Originally cultivated in the fertile soils in Egypt, “Kamut” is an ancient Egyptian word for “wheat”. Origin Canada.
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Kamut is a type of specialty grain derived from an ancient Egyptian variety of wheat. It is rich in nutrients that are essential for good health, including dietary fiber, manganese, magnesium and niacin. (Contains Gluten) Kamut flakes are made from 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, cholesterol-free and higher in protein than wheat, with a 1-cup serving of cooked Kamut providing 22 percent of the recommended daily allowance of protein for the average adult.
It is great to use in any recipe that uses wheat as a replacement, but is not Gluten free so should not be consumed by anyone with an allergy or sensitivity to gluten.
Kamut is high in dietary fibre, high in manganese, magnesium and niacin.
Kamut contains 2.09 milligrams of manganese in every cooked cup, over 100 percent of the Food and Nutrition Board's recommended daily allowance of manganese for both men and women. The body needs manganese to support the health of the nervous system, to aid in energy metabolism and to help regulate blood sugar levels and the absorption of calcium. It is also required for the synthesis of hormones, bone tissue, proteins involved in blood coagulation and the antioxidant enzyme superoxide dismutase. People who consume plenty of high-manganese foods like Kamut may be less likely to develop diabetes, osteoporosis and arthritis.
Niacin is necessary to produce a number of endocrine hormones and to support the health of the nervous system. Also known as vitamin B-3, niacin, like all other nutrients in the B family of vitamins, is vital for the metabolism of fats, proteins and carbohydrates. A 1-cup serving of cooked Kamut contains 4.7 milligrams of niacin, or 29 percent of an adult man's RDA and about 34 percent of a woman's RDA. By including niacin-rich foods like Kamut regularly in your meals, you may help lower your risk of heart disease, diabetes, osteoarthritis, atherosclerosis and high blood cholesterol.
The quickest way to cook whole grain kamut is to soak the kernels overnight. Then, add three parts water to one part kamut. Bring it to a boil in a large saucepan, then reduce the heat and allow the kamut to simmer for 30 to 40 minutes or until tender.
If you're not soaking the kernels overnight, use the same ratio of water to grain but allow the kamut simmer for about one hour.
One cup of dry kamut makes four cups of cooked kamut.
Per 186g serving:
All figures are approximate and can vary.
Please consult your doctor before taking any products.
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