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KAMUT®
Kamut was cultivated in Egypt more than 4,000 years ago; the name itself comes from the ancient Egyptian word for “wheat.” Kamut does contain gluten, but most people who are allergic or sensitive to wheat can tolerate it. Its grains look something like thick, slightly flattened rice grains, and it has a nutty, almost buttery flavor.
Varieties
Kamut is found in cereals and in baked goods, such as crackers, cookies, and breads. It is also available in flake form, or as a whole grain or flour.
Preparation, uses, and tips
Kamut flour can be substituted for wheat flour in most recipes. Combine cooked kamut with dried cranberries and feta cheese for a quick cold salad, or use it as the base for pilafs.
Nutritional Highlights
Kamut, 1 cup (120g) (cooked)
Calories: 261
Protein: 8.7g
Carbohydrate: 51.4g
*Excellent source of: Magnesium (111mg), Niacin (4mg), Thiamine (0.3mg), and Zinc (3mg)
*Good source of: Iron (1.8mg), and Riboflavin (0.2 mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.
Health benefits and concerns
Health benefits and
concerns for grains
Many health benefits and concerns associated with this food are applicable to other grains.
Read about health benefits and concerns for
grains for a full description.
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