NUTRITIONAL VALUES FOR COMMON WHEAT AND KAMUT BRAND WHEAT

 

 

Common Wheat a.

Kamut Brand Wheat b.

PROXIMATE:

Water

11.5%

9.8%

food energy/100g (calories)

335

359

Protein US scale/European scale (on dry matter)

12.3% / 14,0%

17.3%/19,6%

total lipid (fat)

1.9%

2.6%

carbohydrate

72.7%

68.2%

crude fiber

2.1%

1.8%

ash

1.66%

1.82%

MINERALS: (mg/100g)

calcium

30

31

iron

3.9

4.2

magnesium

117

153

phosphorus

396

411

potassium

400

446

sodium

2.0

3.8

zinc

3.2

4.3

copper

0.44

0.46

manganese

3.8

3.2

VITAMINS: (mg/100g)

thiamin (B1)

0.42

0.45

riboflavin (B2)

0.11

0.12

niacin

5.31

5.54

pantothenic acid

0.91

0.23

vitamin B6

0.35

0.08

folacin

0.0405

0.0375

vitamin E

1.2

1.7

LIPIDS: (g/100g)

saturated

0.303

0.550

16:0 (palmitic acid) monounsaturated

0.225

0.400

18:1 (oleic acid) polyunsaturated

0.733

1.580

18:2 (linoleic acid)

0.035

0.125

cholesterol 18:3 (linolenic acid)

0.0

0.0

AMINO ACIDS: (g/100g)

tryptophan

0.194

0.117

threonine

0.403

0.540

isoleucine

0.630

0.600

leucine

0.964

1.23

lysine

0.361

0.440

methionine

0.222

0.250

cystine

0.348

0.58

phenylalanine

0.675

0.85.

tyrosine

0.404

0.430

valine

0.624

0.800

arginine

0.610

0.860

histidine

0.321

0.430

alanine

0.491

0.630

aspartic acid

0.700

0.980

glutamic acid

4.68

5.97

glycine

0.560

0.650

proline

1.50

1.44

serine

0.662

0.930

a. Agriculture Handbook No. 8-20, “Cereal Grains and Pasta” 1988, pp 20071-20076.
b. Medallion Laboratories’ Analytical Report No. 88011589 done for Montana Flour & Grains on Kamut brand wheat October 24, 1988.

 

Summary of the nutritional comparison of wheat versus Kamut Grain:

As an overall summary, it can be said that Kamut brand grain has higher nutritional value than the common wheats. The most striking superiority is found in the protein level of this grain. Kamut brand wheat is also significantly higher in total lipids. Since lipids are higher in energy than carbohydrates and proteins, Kamut brand wheat can be described as a high-energy grain. The vast majority of the nutrition in this grain, however, is in the form of complex carbohydrates whose value in the diet is well documented.
  Because Kamut brand wheat is made up of such a large seed (about 2-3 times the size of a normal wheat kernel), the ratio of the seed coat to the seed volume is less than other wheats. The proportionately less seed coat area explains why the percent of fiber which is found in the bran located in the seed coat is a little less than in the smaller kernels of the other wheats.
  The ash is an indication of total minerals present. Again Kamut brand wheat has measurably more of eight out of the nine minerals usually found in wheat. Kamut brand grain has significantly more magnesium and zinc than the average wheat.
  When vitamins are compared, there is no trend. Of the seven vitamins normally found in wheat, Kamut brand wheat has higher concentrations of four and lower concentrations of three. It is of interest to note, however, that there is 30 percent more vitamin E in Kamut brand wheat.
  Kamut brand grain has significantly higher levels of all the major fatty acids usually found in wheat. Of course like all wheat, Kamut brand wheat has no cholesterol. Kamut brand grain also has higher levels of sixteen out of the eighteen amino acids usually found in wheat. The concentrations of six amino acids are 34-65 percent higher in the Kamut brand grain than in the average wheat. These amino acids are threonine, cystine, arginine, histidine, aspartic acid and serine.
  There is one other significant difference between Kamut brand wheat and average grains in the USDA report. That difference is the moisture content. The low moisture is characteristic of grain grown under dry land conditions of the western end of the northern Great Plains (Montana, western Dakotas, southern Alberta and Saskatchewan). This low moisture helps to naturally protect the grain from insects and spoilage. It also slows the oxidation of natural products once the flour is ground. That means there is less nutritional loss between grinding and processing. The result is a more nutritious and wholesome product for the consumer.

Protein: quantity and quality matter:
Note: Protein content calculation differs between US and Europe. In Europe, protein content is calculated on the dry matter. This results in a higher figure than the US calculation, where it is measured on the substance at 12,5% moisture.
The base of conversion is: Protein % Europe scale = protein % US/0,88.
Qualities: For most of ancient wheats, proteins are in greater quantity and of very good nutritional quality.
Table 2 shows a comparison of certain essential amino acids in common wheat (bread wheat), spelt, einkorn and Kamut® grain. Spelt seems to be very close to common wheat but einkorn and Kamut® grains are richer.

Table : Protein and essential amino acid rate of ancients and common wheat:

 

Common wheat
(T. aestivum) (1)

Spelt (T. spelta)(1)

Einkorn
(T. monococcum)(1)

Kamut® grain
(T. turanicum)(2)

Protein (% / dm)

12

12,8

14,5

19,6

Lysine (%)

0,28

0,22

0,44

0,44

Methionine (%)

0,16

0,14

0,19

0,25

Threonine (%)

0,24

-

-

0,54

 

Kamut wheat and wheat allergy:

Research by the IFAA (International Food Allergy Association) concludes as follows: “For most people who are hypersensitive to wheat, Kamut wheat can be an excellent substitute for common wheat”.

Two groups of people, those with an immediate immune reaction and those with a delayed immune reaction. In this last group, 70% showed an increased sensitivity to common wheat than Kamut wheat. In the first group – people with serious allergies – 70% did not react, or did react very slightly, with Kamut wheat.

 

 

 

 

注意：純粹作資料參考。8-12-04。http://health4u.hk