The Enkir cereal

September 29, 2014

The Enkir cereal

The Enkir is an ancient grain belonging to the diploid species domesticated in the Near East from 10 to 12,000 years ago in the ancient Mesopotamia. It’s considered the father of cereals and still grows wild in some parts of the Fruitful half-moon (Turkey and Iran) and currently it is also produced in Italy in some areas of the Piemonte. It is also considered a species essential for the birth of modern agriculture, has a wide adaptability, minimal nutritional requirements and is naturally resistant to pathogens and therefore is well suited for cultivation marginal environments. It is also referred to as the true organic cereal. It has a high protein content, on average 18% (with peaks up to 24%) and a high amount of carotenoids that have important roles in cellular functions and that are efficient antioxidants. The flour Enkir seem to contain great amounts of ash and vitamins, although with the cooking good part of these nutrients is dispersed / diluted or inactivated for thermolability . The Enkir has many properties similar to spelt though, since it differs in size and flavour. Consume products made with this cereal has many benefits. Foremost among these is the richness of proteins: one need only consider that about one fifth of the product are proteins. That is why the flour Enkir is ideal for those who practice physical activity or in smaller to have a substantial intake of protein, the main constituent of the muscles during growth, and sugar. The flour Enkir is light and easy to digest, without considering that has a very low percentage of fat. Not only flour Enkir as a result of a cereal, is a valuable aid for the regularity and abdominal bloating because rich in fibres. Also being a niche commodity is produced with more care and authenticity with respect to large-scale production.

The flour is Enkir natural yellow colour due to carotenoid content and delicate flavour tasty though. The flour obtained can be adapted to many recipes: biscuits, bread, cakes, provided they are made ​​with simplicity and do not go to cover the rich flavour of the cereal.

According to a study entitled “Lack of intestinal mucosal toxicity of Triticum monococcum in celiac disease patients,” published in the Scandinavian Journal of Gastroenterology, gluten of einkorn (einkorn) would not cause problems for those who have celiac disease. Unfortunately, to date, not yet figure among the recommended foods in the diets gluten free.