• khorasan-wheat

      Khorasan wheat

      Khorasan wheat is a very ancient cereal, cultivated in the ancient Egypt and in Mesopotamia, turned modern thanks to the rediscovery of an American farmer from Montana. The wheat was especially cultivated in Canada. Khorasan wheat is an excellent substitute of the common durum wheat, it’s especially recommended for people who suffer from glutin intolerance, thanks to its high tolerability and digestibility. This kind of wheat during the years endured no manipulation or chromosome change, therefor its genetic and nutritional heritage remained intact.

      This cereal has an aroma of nuts and butter, it’s used also for the production of flours, such as that for pizza, bread or pasta, moreover it’s very rich in precious substances: 30% vitamin E and 65% more amino acids than the common wheat, many vitamins of the B group, potassium, copper, calcium, magnesium and phosphor. Moreover the bread prepared with khorasan wheat remains fresh for longer time than common bread! Khorasan wheat is very rich in selenium, which is a very powerful antioxidant and anti- tumoral. This kind of wheat is also available in the form of natural grains, puffed wheat, flakes- excellent for breakfast. Another antioxidant contained in khorasan wheat is zinc, which stimulates the immune system, therefor this cereal is recommended in diets for convalescents or sportspeople.