Nutritional properties of einkorn wheat (Triticum monococcum L.)

The hulled wheat einkorn (Triticum monococcum L. ssp. monococcum), staple food of early farmers for many thousand years, today is cropped only in small areas of the Mediterranean region and continental Europe. The increasing attention for the nutritional quality of foods has fostered a renewed interest for this low-impact crop. The reappraisal of einkorn quality evidenced that this ancient wheat has some dietary advantages over polyploid wheats. Einkorn whole meal is poor in dietary fibre, but rich in proteins, lipids (mostly unsaturated fatty acids), fructans and trace elements, including Zn and Fe. The good concentration of several antioxidant compounds (carotenoids, tocols, conjugated polyphenols, alkylresorcinols and phytosterols) and the low beta-amylase and lipoxygenase activities (which limit antioxidants degradation during food processing) contribute to the excellent nutritional properties of its flour, superior to those of other wheats. Conversely, einkorn has relatively low bound polyphenols content and high polyphenol oxidase activity. In spite of eliciting weaker toxic reactions than other Triticum ssp., einkorn is not suitable for coeliacs. Current trends towards the consumption of functional foods suggest that this cereal may still play a significant role in human consumption, especially in the development of new or special foods with superior nutritional quality.