Nutrition

The wheat we eat today isn’t like they ate thousands of years ago.  In nutrition sampling tests, Einkorn has been found to be a “more nutritious” grain.   Einkorn contains higher levels of protein, essential fatty acids, phosphorous, potassium, pyridoxine (B6), lutein and beta-carotene (lutein).

The Einkorn flour is characterized by high protein, high ash, a very high carotene content, and small flour particle size when compared to the modern bread wheats.    There’s a reason people ate this stuff for thousands of years and called it the staff of life.

Nutrition from Einkorn Wheat

Einkorn is a healthy grain with a high content of protein, phosphorous, vitamin B6 and potassium when compared to modern forms of wheat. It also has plenty of carotenoids – the natural red, yellow or orange pigments that are found in many vegetables and fruits, and in a few grains. Carotenoids have the medical properties that help in preventing serious diseases such as cancer.

Why Switch to Einkorn Wheat?

Considering the fact that einkorn is the most genetically primitive and ancient form of cultivated wheat, its very different from the wheat we eat today. What’s more, many people say Einkorn is tastier than modern forms of wheat!

Einkorn wheat can be digested better than most foods. The low content of gluten in Einkorn makes it easier to digest than modern wheat. An improvement in digestion means that nutrients are better absorbed, ensuring that you have no tummy problems after consuming a delicious dish cooked with einkorn flour.

How It Differs from Modern Wheat

As mentioned, einkorn is not the same as modern forms of wheat. When einkorn is milled into flour, you will notice that the grains are much smaller than grains of modern forms of wheat. In fact, grains of modern wheat are larger than grains of einkorn wheat! Moreover, einkorn does not have the crease that is present on the side of modern wheat grains. The reason why they’re different is the fact that humans have slowly and steadily altered wheat genetics by choosing seeds that delivered more gluten and promised higher yields, as they were ideal for large scale production and distribution in larger farms.

As for gluten, Einkorn has a different kind of gluten compared with modern wheat because it does not contain the D Genome, only the A genome. This is significant because the most popular test for detecting the presence of gluten is based on the presence of the D genome. Although Einkorn does contain gluten, it’s a different type of gluten, and will not fail an Elisa test.

Einkorn is similar to most plants as it’s a diploid. This means that two sets of chromosomes are present in them, unlike emmer wheat which has four sets, or spelt (and modern bread wheat) which have six sets. Einkorn is clearly the most ancient and purest type of wheat as there are only two sets of chromosomes, meaning that its natural gluten content is low, making it a healthy food.

More articles about Einkorn’s nutritional characteristics:

29 thoughts on “Nutrition

  1. Pingback: Einkorn Wheat Bread: Ötzi The Iceman’s Last Meal » Einkorn.com

  2. Maurine

    Does Einkorn tast a bit like wheat?
    Can I use my wheat grinder stones or is it an oily grain?
    I have Hashimotos, and need to be gluten free,is there any information about that?

    Reply
    1. Skadu

      Einkorn is wheat so yes it tastes like wheat and it mills very much like wheat too, and is not an oily grain. Some say it has a nuttier taste than modern wheat. It’s also softer.

      Einkorn is not gluten free but does contain a different type of gluten

      Reply
    1. LM

      To the person who asked if it contains gliadin – apparently Einkorn must not contain gliadin, otherwise it would not have been recommended as a safe alternative by the Wheat Bellies author Dr. William Davis. Double check that he did recommend it – but I believe I’m correct.

      Reply
      1. Rita

        Dr. William Davis, author of “Wheat Belly” says not to eat any type of wheat whether you’re celiac or not and, even if just sensitive to gluten. From what I’ve been reading elsewhere, if you’re just sensitive, you might try einkorn sourdough to see if you can tolerate that, that’s what I’m going to do. Jenny at nourished kitchen.com has a no knead sourdough recipe

        Reply
  3. Vincent

    Einkorn does contain gliadin. But compareing the gliadin from modern wheat and ancient einkorn wheat is like compareing an apple to a horse pear. Modern wheat has been interbred with different kinds of grass and the gliadin is bad for you, verses the gliadin in einkorn is not harmful but keeps the bread dough sticky. Its like comparing artificial arsenic that can kill you with the smallest dosage and arsenic found in apple seeds in which several pounds of it can be digested without being fatal. In other words we have created this problem of gluten which causes all kinds of bad things from gut imbalance to candida.

    Reply
  4. christine

    I love this flour I truely believe in einkorn I’ve suffered severe reactions to modern wheat I have been baking bread,crackers,pita,sourdough bread, walnut cranberry ,olive rosemary bread and eating it and enjoying bread crackers etc…again after years of gf eating so thankful for this ancient grain its what god intended us to eat

    Reply
    1. admin Post author

      Dr. William Davis, author of Wheat Belly, tested einkorn compared to regular wheat. He said einkorn did not enter the blood stream as quickly as “regular” wheat. I do not, however, know how einkorn measures on the glycemic index but we will find out and share that information when it’s available. Thank you for the question!

      Reply
      1. Dori Walker

        Have you been able to find the answer to the Glycemic index question of Einkorn wheat? I have just recently discovered that I am a diabetic, and while I love my pasta, I MUST not eat regular pasta, and I love the taste of the Einkorn pasta… but I’m scared to try it due to my very unstable blood sugars. Thanks!

        Reply
        1. Admin

          Dori, little research has been done about the glycemic index of Einkorn. The tests cost around $8,000. We’re planning on doing it eventually, but for now, we only know that Einkorn appears to cause less of a blood sugar spike than modern wheat. When we have more information, we will gladly share it.

          Reply
  5. Susy Macaulay

    I find bread made with einkorn flour very filling and sustaining, and since using it all the time and cutting out ‘normal’ flour I have far less sugar cravings.
    I think it must be good for keeping blood sugar levels stable?
    I make Doves Farm slow-rise no knead recipe, it’s delicious and easy. We love it and couldn’t go back to modern flour.

    Reply
  6. Ali

    I know it may have already been addressed in some of your other Q and A’s but I wanted to ask about the use of round up in your products. I am looking for a roundup free flour. since One theory is that most Americans sensitivity to gluten is actually a reaction to the “round up” not gluten . Stateside I have trouble digesting gluten but when I lived in Italy my gut was essentially healed and years of GI problems went away in a 4 month period.

    Reply
  7. Gisele

    I have Hashimoto’s and switched to Einkorn wheat a month ago. Previously, when I ate wheat or other grains such as rice, I would be doubled over in pain, gassy, constipated, etc. Now, I’m not experiencing any digestive issues with Einkorn Wheat. I make a loaf of bread every couple of days and my husband loves this bread! We drizzle, olive oil and ghee on it and it is delicious. Recipe with bread maker on Dough Only setting: 3 1/2 cups flour, 1pkg of rapid rise yeast, 1 1/4 tsp salt, 1-2 tbsp sugar, 2 tbsp olive oil. When dough is ready, knead on floured board, put in bread pan in a war, oven, let rise to top of pan then bake at 350 for 25-30 min. I hope it works for you!

    Reply
    1. Admin

      Rachel, we have both celiac patients and gluten intolerant people who claim that they can eat einkorn without problems because the gluten is so different from the gluten in modern wheat. However, we always recommend that people with celiac disease check with their doctor before trying einkorn.

      Reply
  8. Terry

    I am very interested in Einkorn flour, but I have high triglycerides. How does this wheat affect cholesterol and especially triglycerides? I do occasionally eat home made spelt bread. How does it compare?

    Reply
    1. admin Post author

      You should ask your doctor but if you are eating spelt, einkorn definitely wont be an issue. One thing that will help improve your body with breads, regardless which wheat you use, is that you use a sourdough bread recipe.

      Reply
  9. MKGH

    Is there such a thing as “sprouted Einkorn” flour? I have been using “sprouted Spelt” for sourdough… Just wondering if sprouting it would make it even easier to digest.

    Reply
    1. Admin

      Yes, sprouting would make it easier to digest and all around more nutritious. We do not offer sprouted flour, but we know that the berries do sprout. We’ve sprouted them ourselves. So, if you’re willing to sprout and dehydrate them before grinding them, there are definitely a lot of benefits to that.

      Reply
    1. Admin

      Linda, it’s not added into the flour but, like all forms of wheat, einkorn does have amylopectin but much less of it than amylose which is the slower releasing starch. Go here for more information about the amylopectin in einkorn. Look under “Reason #1 – The Unique Starchstructure of Einkorn.”

      Reply

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