Einkorn

Triticum monococcum

grain

Grains of einkorn, a hulled wheat, one of the very first forms of wheat to be cultivated, with a nutty taste; cooked whole like rice, or as flour. It provides arabinoxylans, fibre and starch.

Origin

Fertile Crescent

Season (United States)

all year round

Preparation

The grains, rinsed and ideally soaked overnight, cook for 40 to 50 minutes in water and stay firm, like brown rice; also eaten as flour or flakes. Soaking, sprouting or sourdough bring its phytates down — and release the zinc and iron they were holding.

Molecules

Resistant starch RS1 · Arabinoxylans · Insoluble fibersWhat slows things down Phytates

Did you know?

Its German name, Einkorn, means “single grain”; domesticated, it now survives only by being sown and harvested by people.