Freekeh Nutritional Profile
So full of nature’s goodness…
Since ancient times, people of the world have enjoyed a delicious, nutritious grain product made from roasted green wheat. Now, for the first time, a way has been discovered to produce this ancient grain using Greenwheat Freekeh’s own, unique modern harvesting and hygienic production techniques. At the same time, modern scientific analysis and clinical trials have discovered what traditional peoples have long known: that wheat, when harvested young, retains more of its proteins, vitamins and minerals and generate great health benefits.
- “Low carb” food. Resistant starch plus high in fibre (up to 16.5% fiber). Available carbs are about 45 units / 100.
- Great for weight loss with short transition through the body.
- Greatly improves bowel health. Helps with Irritable Bowel Syndrome, laxation and general bowel health.
- Pronounced increase in concentration and excretion of the short chain fatty acid butyrate which is associated with diminishing the risk for developing degenerative bowel diseases including colorectal cancer and diverticulosis. CSIRO Executive Summary: Effects of Freekeh on Biomarkers of Bowel Health and Cardiovascular Health.
- Low Glycaemic Index with excellent insulin response (good for diabetics). Wholegrain freekeh GI = 43. CSIRO Report: Freekeh Composition and Glycaemic Index Study.
- High in nutritional content. Rich in protein, vitamins and minerals. Comparative Analysis with Rice and Pasta below.
- 100% natural. Free from chemicals, GMO, colouring, additives or preservatives. Medvet analysis report showing Freekeh to be chemical free below.
- Low fat content (similar to rice) (AGAL).
- High protein content 14% to 16% with 18%+ recorded. By comparison white rice protein content is only 6.6% (AGAL).
- Rich in calcium, iron, and zinc (AGAL).
- Unlike mature grains, Freekeh is rich in Lutein and the Zeaxanthin (implicated in the prevention of age-related macular degeneration) (AMD, University of Adelaide)
- Freekeh has a much higher protein quality than the same grains at maturity. (Journal of Science of Food and Agriculture Volume 50 Number 3 1990).
|Greenwheat Freekeh||White Quinoa||Brown rice||White Rice|
|PROXIMATES PER 100 grams|
|Moisture % m/m||<12||< 13.5||11||12.5|
|Protein % m/m||14 - 16||13.6||7.7||6.6|
|Unsaturated Fat % m/m||1.5||4.11||2.4||0.5|
|Total Carbohydrate *||35||67.7||77||79.1|
|Dietary Fibre % m/m||37||10.4||3.9||2.3|
|Abscorbic Acid (C) mg||<1||-||0||0|
|Thiamin (B1) mg||0.35||-||0.35||0.08|
|Riboflavin (B2) mg||0.22||-||0.05||0.2|
|Retinol (A) ug||<5||-||0||0|
|Alpha-Tocopherol (E) mg||0.43||N/A||N/A||N/A|
|Freekeh analysis by AGAL and Medvet. Other analysis from Nutritional Value of Australian Foods, National Food Authority.
* Available carbohydrate about 45
|Chemical Testing - Page 1||Chemical Testing - Page 2||Chemical Testing - Page 3|
|Chemical Testing - Page 4||Microbiology Testing - Page 1||Heavy Metals Testing - Page 1|
CSIRO Research Reports
|CSIRO Research Reports|
|Human Feeding Trial - Page 1||Human Feeding Trial - Page 2||GI Evaluation||Product Analysis|