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SCIENTISTS INDICATE THAT EINKORN IS A POTENTIALLY FUNCTIONAL FOOD RICH IN THE ANTIOXIDANT LUTEIN, WHICH PLAYS A KEY ROLE IN EYE HEALTH

A team of scientists from Saskatchewan University and Guelph University in Canada researched multiple alternative ancient types of wheat – einkorn, emmer, kamut and spelt, aiming to evaluate their potential to be classified as “functional food” on the basis of their carotenoid and xanthophyll content (natural pigments).

Results from scientific research – a two-year precise Polish experiment with 15 different wheat varieties, show that the accumulation of selenium (Se) amongst the varieties is different. Scientists prove that einkorn (Triticum monococcum) has a better ability to accumulate the microelement Se than the rest of the tested types of wheat.

Pavlina Lyubenova, agronomist at BG AGRO, shares her observations on the challenges of einkorn cultivation and the experience earned throughout a period of 5 years.