Eikorn wheat(Triticum monococcum), one of the oldest wheat varieties in cultivation, is valued for its high nutritional value – rich in protein, essential amino acids and antioxidants such as lutein, which supports eye health. It contains less gluten than modern wheat, which makes it easier to digest for some people, but it is not suitable for people with coeliac disease. Its high fibre content aids digestion and supports intestinal health, while the minerals it contains, such as magnesium, zinc and iron, promote the overall well-being of the body. Einkorn flour is often used in baked goods such as bread, pancakes, pasta and cakes, giving a nutty flavour and a soft texture. However, einkorn may not be suitable for people with gluten sensitivities or allergies and, like all cereals, should be consumed in moderation to avoid excessive carbohydrate intake.
NOTE. The information contained herein should not be construed as a recommendation for treatment or other health issues.
We encourage you to make personal decisions about your personal health, taking into account a wide range of sources of information.