Healthy Food Database

Get the Flash Player to see this player.
Freekeh is processed from durum wheat, and harvested while the grains are still young and green. The grains are parched roasted and dried. It has a nutty crunchy texture with a slight smoky flavour and makes an excellent alternative to rice. Freekeh was first discovered in 2300BC in the Eastern Mediterranean when a city under siege harvested their crop early. When the green wheat was set on fire the villagers rubbed away the burnt outer layer to discover the green grain.
Nutritionally Freekeh is a powerhouse. Tested by the CSIRO, it is a low GI food with four times the fibre content of brown rice. It has a high protein content compared to other grains, is low in fat and rich in calcium, iron and zinc.
Category: Grain
In Season: all year
To Buy:
Buy in boxes from selected supermarkets or health food stores. Freekeh can be bought cracked or in a whole grain. Freekeh flour is also available and is excellent for bread making.
To Store:
Store in airtight containers in a cool dry pantry.
Tips & Tricks:
Substitute brown rice or pasta for Freekeh. Use cracked freekeh in place of tabouleh.
Cooking Tips:
One cup whole grain Freekeh yields 3 cups when cooked

Nutrition per 100 Grams:

Energy (kJ):
Low GI < 55:
Protein (g):
Saturated Fat, g :
Carbohydrates, g:
Fibre, g:
Fat (g):
Monosaturated Fat , g:
Safe/negligible amount

Benefits the Following Health Conditions:*

Irritable Bowel Syndrome
High Blood Cholesterol
Find recipes with Freekeh

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

Facebook Twitter RSS