Einkorn Bulgur

Einkorn wheat was first identified in the Near East 10,000 years ago and is the ancestor of today's cultivated wheat. While the first name given to Einkorn wheat, which was cultivated by the Hittites and Phrygians, was "Zız", a Hittite word, it was later called "Einkorn" and sometimes "Kaplıca". Today, it is still cultivated in Northern Anatolia, the Balkan countries, Germany, Switzerland, Spain and Italy.

The structure of einkorn wheat
Einkorn Wheat has 2n chromosome structure and it has a different structure from Triticum dococcum (Gernik or Kavılca) type wheat, which is called Emmer in foreign languages and cultivated in Kars region in our country. It has been revealed in studies that Einkorn Wheat, which is known as a species resistant to diseases and pests due to its single spikelet and tight husk structure, and highly competitive in arid conditions and poor soils, has higher oil content and higher yellow lutein content than bread wheat. In addition to the health benefits associated with whole grain consumption and having a low glycemic index, it has been determined that it is richer in protein, phenolics, tocopherols and carotenoids as a functional food compared to other wheat types.

Nutritional Values
Energy: 340 kcal/100g
Ash 1.70 g/100 g
Protein 14-25/100 g (for bread wheat this value is 10-12 gr./100 g)
Carbs 64.92/100 g
Dietary fiber 9.72/100 g
Fat 1.78/100 g
Vitamin E 0.09 mg/100 g
Vitamin B1 (thiamine) 0.25 mg/100 g
Vitamin B2 (Riboflavin) 0.026 mg/100 g
Niacin 4.21 mg/100 g
Vitamin B5 0.208 mg/100 g
Vitamin B6 0.41 mg/100 g
Vitamin B7 1.66 IU/100 g
Vitamin B12 0.091 IU/100 g
Vitamin K2 1.23 IU/100 g
Folic Acid 26 IU/100 g
Zinc 5.32 mg/100 g
Iron 4.21 mg/100 g
Phosphorus 159.7 mg/100 g
Calcium 32.26 mg/100 g
Magnesium 93.51 mg/100 g
Potassium 403.5 mg/100 g
Sodium 3.41 mg/100 g
Selenium 11.5 IU/100 g
Raw fiber 0.90%
Starch 56.69%