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Uses | Characteristics
Kamut®
Origin (taken from Alternative Wheat Cereals as Food Grains: Einkorn, Emmer, Spelt, Kamut, and Triticale - G.F. Stallknecht, K.M. Gilbertson, and J.E. Ranney)
The origin of Kamut is thought to have occurred contemporary with the free threshing tetraploid wheats, and is considered to be an ancient relative of modern durum wheats (R. Quinn pers. commun. 1995).
Kamut arrived in the U.S. approximately 40 years ago, when a U.S. airman mailed 36 kernels from Egypt to his father in Montana. The seed was increased and produced commercially for a few years, but was discontinued due to lack of markets and yield averages which were lower than wheat. In 1977, the Quinn family secured a quart jar of remnant seed from which they selected and propagated a specific seed type that was registered as QK 77, and named Kamut, a word thought to mean wheat in ancient Egypt.
Kamut grains represent one of the most extensive specialty cereal product lines available, and is marketed primarily through health food outlets. Presently 70 plus processors list over 100 Kamut products in the U.S. and Canada under regulation of the Kamut Association of North America (KANA), and the Kamut Association of Europe (KAME). Kamut products include whole grain flour, breads, hot and cold cereals, pastas, and chips, in addition to a green plant dehydrated product. Kamut products made from whole grain flours have a mild, nutty flavor.
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NUTRITIONAL INFORMATION - White Kamut Flour |
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Per 100 gms |
| Energy (kj) |
1600 |
| Protein (g) |
13.8 |
| Total Fat (g) |
1.3 |
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Unsaturated Fat |
1.1 |
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Saturated Fats |
0.2 |
| Carbohydrate |
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Total (g)
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70.0 |
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Sugars (g) |
0.3 |
| Dietary Fibre (g) |
3.1 |
| Sodium (mg) |
16 |
| Potassium (mg) |
385 |
Uses | Characteristics
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