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Tomatoes, cucumber, a dash of lemon and fresh mint are combined with Kamut couscous to provide vegetable proteins, amino acids, vitamin E and minerals: magnesium, zinc, selenium and dietary fibre.
+ Kamut, the ancestor of durum wheat, was cultivated in ancient Egypt thousands of years ago and was believed to have completely disappeared.
In 1991, Lima was the first company to introduce Kamut into Europe. Right from the start, Lima believed in the undeniable benefits of this ancient cereal. Today, Kamut is becoming more and more popular all over the world and is increasingly finding the place it deserves in our meals.
This tall cereal with very long grains has remarkable nutritional qualities, superior to those of wheat, and is easy to digest.
Kamut is cultivated in Montana and Canada. Numerous organic cultivation trials are currently underway to introduce this exceptional cereal to other parts of the world.
A delicious flavour
With its rich, characteristic taste, Kamut is the perfect ingredient for breakfast cereals, rice cakes, pasta, etc.
A remarkable nutritional value
The complete nutritional analysis of Kamut wheat reveals a higher energy content than in other types of wheat: Kamut contains 20 to 40% additional proteins and higher levels of amino acids (up to 65%), lipids, vitamins and minerals. Kamut wheat is also known for its exceptional selenium content.
An exceptional unchanged genetic heritage
Kamut has never been altered by the genetic manipulation techniques of modern agriculture, which sacrifice flavour and nutritional content in favour of high yields.
Valued for its digestibility
Kamut is very easy to digest and offers a long-lasting feeling of satiation.
Interesting hypoallergenic qualities
Some people with a wheat allergy are not allergic to Kamut. However, we recommend that any person suffering from a serious allergy who would like to try Kamut should consult a doctor first.
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