About the Product
At the beginning of the 21st century, people once again began paying attention to farro – one of the first processed cereals in the history of mankind – which has been cultivated as an agricultural crop for over 10,000 years. This beneficial grain has been almost completely replaced by others, more productive wheat varieties, which became easier to process. However, in terms of health benefits, the farro crop outweighs by far all modern wheat varieties.
The Benefits of Farro
The main advantages of farro over wheat and other cereals are the high protein content and the presence of 18 amino acids. This means that farro can almost completely replace food of animal origin. Another significant advantage of this cereal is its high fibre content, which contributes to a quick and lasting feeling of satiety and a better absorption of nutrients and boosts the immune system. It contains B group vitamins (B1, B2, B3, B6, B12), Vitamin E and a large number of trace elements essential for the human body, such as: magnesium, zinc, iron, calcium, phosphorus, potassium, selenium, copper and manganese . It is interesting, however, that farro is surprisingly low in calories (only 127 kcal per 100 g of crude product). That is why farro can be used in any kind of diet.
Farro increases the strength and elasticity of blood vessels, improves heart function, reduces the risk of diabetes and lowers fat and toxins. It is, therefore, recommended primarily for people with high cholesterol and blood sugar. Also, this cereal stimulates muscle growth and strengthens bone tissue, making it extremely suitable for children, the elderly, pregnant and breastfeeding women, as well as for those who undergo severe physical and mental stress.