Wheat, khorasan, uncooked

Khorasan wheat is an ancient grain belonging to the tetraploid wheat species Triticum turgidum ssp. turaticum. Cultivated for thousands of years in the historical Khorasan region of what is now eastern Iran and Central Asia, this grain predates modern wheat varieties by centuries. In modern times, Khorasan wheat has gained attention through the Kamut® trademark, a specific certified organic strain grown primarily in North America and Europe. Though not widely produced globally, it has carved a niche in the health food market for its nutritional profile and unique culinary qualities. (维基百科) Botanically similar to durum wheat but distinct from common bread wheat, Khorasan wheat kernels are notably larger and more elongated than modern wheat, with a golden hue and a buttery, nutty flavor that enhances both sweet and savory preparations. The grain contains all three components of whole grains — the bran, germ, and endosperm — which help retain vitamins, minerals, and phytonutrients that are often lost during refining. Because of this, its consumption aligns with dietary recommendations that favor whole, minimally processed foods. (维基百科) Khorasan can be found in multiple forms: whole grain berries, milled flour, cracked grain, and as the base for breads, pastas, cereals, breakfast bowls, and bakery products. While many varieties exist, most commercially available Khorasan is labeled under the Kamut® brand, ensuring that the grain meets organic, non‑GMO standards. Its adaptability to traditional wheat applications means it can be substituted in many recipes that call for whole wheat or durum wheat, often yielding a richer, more complex flavor profile. (Central Milling) History records that Khorasan wheat, unlike modern wheat, underwent less intensive breeding and hybridization, maintaining a composition closer to its ancestral form. Though larger in size and weight, yields are generally lower compared with modern wheat because of agronomic constraints, yet the interest in ancient grains has kept Khorasan in cultivation among specialty growers. Its historical significance, combined with modern nutritional interest, positions it as both a culinary and dietary staple among health‑focused consumers. (维基百科

The nutrition profile of uncooked Khorasan wheat reveals a rich balance of macronutrients and micronutrients that support broad aspects of health and metabolism. Per 100 g dry uncooked grain, it provides 337 kcal of energy, primarily from carbohydrates — ~70.6 g — which supply sustained energy, especially when paired with fiber and protein. (Food Struct) Carbohydrates and Fiber. Over 11 g of dietary fiber per 100 g makes Khorasan a notable source of fiber among grains, contributing to digestive regularity, slower glucose absorption, and a feeling of fullness that can aid weight management. The glycemic index of whole Khorasan wheat is relatively moderate (~40) compared with refined grain products, meaning it has a gentler effect on blood glucose levels — an important metric for metabolic health. (Food Struct) Protein. At ~14.5 g per 100 g, the protein content is higher than many other cereal grains like barley or rice, providing a meaningful contribution to daily protein requirements. While not a complete protein on its own (some essential amino acids are lower), it complements other plant‑based protein sources when combined in meals. (Food Struct) Fats. Total fat content is low (~2.13 g) with predominantly unsaturated fats, including minimal amounts of monounsaturated and polyunsaturated fats and almost negligible saturated fat. This profile makes it heart‑friendly and low in calorie‑dense fats. (Food Struct) Micronutrients. Khorasan stands out for minerals: with ~81.5 µg selenium, ~130 mg magnesium, and ~3.7 mg zinc per 100 g, it contributes to antioxidant defenses, nerve and muscle function, immune health, and enzymatic reactions. B‑vitamin content, such as thiamin (0.566 mg) and niacin (6.375 mg), supports energy metabolism and nervous system integrity. Unlike refined flour, which often lacks many of these micronutrients, the whole grain preserves them naturally. (Food Struct) Comparisons with other grains highlight its nutrient density: it typically has more fiber and micronutrients than refined wheat and comparable protein to barley, though lower than legumes like lentils. As a whole grain, Khorasan’s intact germ and bran mean that phytochemicals — plant compounds with antioxidant properties — remain present, contributing to the grain’s overall nutritional value. (维基百科) This blend of macronutrients and micronutrients underpins many of the health benefits — from glycemic control to digestive support — discussed in clinical and population studies that focus on ancient grain diets.

Source: USDA FoodData Central (FDC ID: 169743)