Farro is an original wheat variety, along with spelt, emmer, and einkorn, other types of unprocessed or modified wheat. Farro may also be called Emmer, which is grown in Tuscany, and is traditional to the Italian diet. While farro is less commonly consumed in North America, it is slowly becoming more popular as people move back to eating whole foods. Farro is packed with protein, which is why I consider it a ‘pseudo-grains’, like quinoa, buckwheat, and amaranth. In fact, 1/2 cup of dried farro has about 12 grams of complete protein, iron (15% RDA), and B vitamins. It is also lower glycemic (less sugars/starch) compared to other grains like brown rice, which means it keeps your blood sugar and energy levels steady. Look out for this delicious and nutritious grain at your local health food store, and ask your grocer to carry it if they don’t already. The more variety we can bring into your diet, the healthier!
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