Kamut has a nutty, almost buttery flavor and is a common ingredient in
cereals, crackers, and other foods.
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.
Buying and storing tips
Find prepackaged Kamut on the shelves of most natural foods or grocery stores; buy it in
bulk for maximum savings. Store it in a cool, dry area in a sealed glass or plastic container,
because air, moisture, and sunlight can cause the oils to go rancid.
Availability
Kamut is available year-round.
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. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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