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Einkorn wheat is low-yielding but can survive on poor, dry, marginal soils where other varieties of wheat will not. It is primarily eaten boiled in whole grains or in porridge. [5] As with other ancient varieties of wheat such as emmer, Einkorn is a "covered wheat" as its kernels do not break free from its seed coat with threshing. This makes ...
Farro / ˈ f ær oʊ / is a grain of any of three species of wheat, namely einkorn, emmer, or spelt, sold dried and cooked in water until soft. It is used as a side dish and added to salads, soups and stews.
Thus, the meaning of the ancient Greek word ζειά ([zeiá]) or ζέα is either uncertain or vague, and has been argued to denote einkorn [6] or emmer rather than spelt. [7] Likewise, the ancient Roman grain denoted by the Latin word far, although often translated as 'spelt', was in fact emmer. [8]
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Ancient grains are often marketed as being more nutritious than modern grains, though their health benefits over modern varieties have been disputed by some nutritionists. [ 1 ] [ 2 ] Ancient grains include varieties of wheat: spelt , Khorasan wheat (Kamut), einkorn , and emmer ; the grains millet , barley , teff , oats , and sorghum ; and the ...
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