Emmer

One of the oldest cultivated types of wheat(ancient grain) from the sweet grass family; a distinction is made between white, red and black emmer; see also einkorn, kamut.

Emmer is particularly rich in proteins, vitamins and minerals, polyphenols and phenolic acids. Emmer is used to bake bread, but is also used to make a dark, spicy beer. Emmer contains gluten and is not suitable for gluten-free diets, e.g. for coeliacs.

In vitro studies indicate positive effects of ancient grains on cardio-metabolic diseases, lipid and blood sugar profiles, as well as inflammation and oxidation status.

1. https://www.sciencedirect.com/science/article/pii/S2949824425002733?via%3Dihub
2. Roumia H et al. (2023) Ancient Wheats-A Nutritional and Sensory Analysis Review. Foods 19;12(12):2411. doi: 10.3390/foods12122411. PMID: 37372622; PMCID: PMC10297139.
3. Geisslitz S et al. (2019) Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat). Foods 12;8(9):409. doi: 10.3390/foods8090409. PMID: 31547385; PMCID: PMC6769531.