GRANO (Triticum Turgidum Durum)

Lightly polished durum wheat becomes grano, which is Italian for grain. Prior to the invention of pasta, grano was a staple in the diet of southern Italian civilization since the 5th century B.C. The flavor and health benefits of grano are only recently gaining ground among other cultures.

The minimal processing of grano means that it remains high in protein, minerals and fiber. Like other varieties of wheat, grano can help reduce the risk of certain illnesses and conditions, such as stroke, type 2 diabetes, heart disease, asthma and high blood pressure.

When cooked, the nutty taste and al dente texture makes it a popular addition to many dishes. Because the bran has been removed from the kernel, grano can be cooked like rice or pasta and accompanied by sauce or vegetables. Grano can be substituted into any recipe that calls for wheat berries and is frequently found in hearty soups or accompanying chicken or fish.

Learn more about other Whole Grains:  [button color=”red” size=”small” link=”” target=””]Grain Education[/button]

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