Farro, the king of grains

Farro is a whole grain that is an excellent source for complex carbohydrates. Additionally, farro has twice the fiber and protein than modern wheat. Different than some other whole grains, a carbohydrate in farro called cyanogenic glucosides has been found to stimulate the immune system, lower cholesterol and help maintain blood sugar levels. While farro does contain gluten, the gluten molecules are weaker than modern wheat, making it more easily digested.

Below are more detailed facts regarding farro’s nutritional value:

Per ½ cup raw farro:

170 calories

1.5 g of fat

0 g saturated fat

0 mg of sodium

34 g of carbohydrates

5 g of dietary fiber

2 mg of iron

6 g of protein

4 mg of niacin

60 mg of magnesium

2 mg zinc

In addition to minerals and vitamins, farro is rich in antioxidants, phytonutrients, lignans and betaine.  Betaine, when combined with choline, has been shown to prevent or reduce stress-included inflammation, which can be beneficial for individuals suffering from certain medical conditions.

When cooked, farro is often shaped like a giant puffed rice.  It’s nutty in flavor and has a slightly crunchy texture. It can easily replace rice in any recipes.  It is delicious as a side dish or as a complement in stews or soups.

Try it and fall in love.